JPH07108256B2 - rice cooker - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rice cooker capable of cooking a uniform cooked rice regardless of the amount of cooked rice.

[0002]

2. Description of the Related Art As a rice cooker in which high-quality cooked rice can be cooked by devising a heating method, there is, for example, one shown in FIG. An on-off valve (3) is inserted in the gas circuit to the gas burner (2) that heats the kettle (1).
(3) is controlled to be opened and closed by a heating control device (30).

As shown in FIG. 7, the whole process of cooking rice includes a preliminary cooking process (A), a main cooking process (B), which are arranged in time series.
And the steaming process (C), the preliminary cooking process
(A) properly adjusts the water content of the rice grains, the main cooking process (B) actually cooks the cooked rice, and the steaming process (C) steams the cooked rice. In the pre-cooking step (A), the inside of the kettle (1) is heated and kept at a constant temperature (usually 45 ° C.) for a pre-heating time set to about 20 minutes, thereby ensuring an appropriate water content in the rice grain.

In the main cooking step (B), a temperature raising step (B1) of heating the inside of the kettle (1) to a boiling temperature and evaporation of water in the kettle to bring the internal temperature to 125 ° C (hereinafter referred to as " Power off
Replacement temperature ". ) And a moisture evaporating step (B2) in which the gas burner (2) is maintained at a constant heating power in the main cooking step (B) to raise the temperature to The evaporation step (B2) is executed. Then, at the end of the water vaporization step (B2), the gas burner (2) is burned on low heat until the temperature inside the kettle (1) reaches 145 ° C. (hereinafter referred to as “main cooking end temperature”), whereby the main cooking step ( End B). After that, when the steaming step (C) of keeping the inside of the kettle (1) at a temperature of about 98 ° C. for a fixed time (usually about 15 minutes) is performed, the whole rice cooking step is completed.

However, in the above-mentioned conventional one, there is a problem that the taste factors such as the swelling degree and the viscosity of the rice grains at the time of cooking differ depending on the amount of cooked rice, and the cooked rice cannot cook a homogeneous cooked rice. To further elaborate on the above problems, the degree of swelling of rice grains at the completion of rice cooking is determined by the water vaporization step (B
It is greatly affected by the heating control mode of 2).

That is, the length of time required for the water vaporization step (B2) affects the degree of swelling of the rice grains and the like, and the swelling degree of the rice grains tends to be insufficient when a small amount of rice is cooked for a short period of time. On the contrary, when a large amount of rice is cooked for a long time in the water vaporization step (B2), the rice grains are in an excessively swelled state, and so-called "weak" rice is cooked. From this, in the above-mentioned conventional one, the cooked state of cooked rice is not constant depending on the amount of cooked rice, and it is not possible to cook homogeneous cooked rice.

The present invention has been made in view of the above-mentioned points. "Pre-cooking step (A) for ensuring an appropriate water content in rice grains
And the main cooking step (B) of evaporating the water in the pot (1)
In addition, the steaming step (C) is sequentially performed in this order, and in the main cooking step (B), a temperature raising step (B1) is performed to raise the temperature in the pot (1) to a boiling state, and then Moisture evaporation step (B2) of actually evaporating water in the kettle
And at the end of the water vaporization step (B2)
A fire in which the temperature inside the kettle (1) is higher than the boiling temperature by a certain level.
From the power switching temperature to a higher temperature than this
In rice cooker "to simmer heating until the, as its object to make it homogeneous cooked rice is cook regardless of rice amount.

[0008]

[Technical Means] The technical means of the present invention for solving the above-mentioned problem is that "the amount of cooked rice for judging the amount of cooked rice in the pot (1) and the amount of cooked rice for judging the amount of cooked rice are many. Right
Therefore, the heating power setting means for setting the heating power in the water vaporization step (B2) high, and the heating power as the amount of cooked rice increases
Installed thermal power switching temperature setting means to set the switching temperature higher.
Only, the thermal power set by the thermal power setting means is the "possible to execute a heating control of the water evaporation step (B2).

[0009]

The above technical means operates as follows. When the rice cooking operation starts, the pre-cooking process is the same as the conventional one.
Following (A), the heating step (B1) of the main cooking step (B) (step of raising the temperature in the pot until it reaches a boiling state) will be executed.

On the other hand, the amount of rice cooked in the pot (1) is determined by the amount of rice cooked.
It is judged in steps, and as a result of this judgment, the heat power setting means determines the amount of cooked rice.
As the amount of heat increases, set a larger heat
The setting means changes the heat power switching temperature (water
Switch to low heat when the minute evaporation process (B2) approaches at the end
The reference temperature) to a high temperature. To cook rice
When the heating power is set according to the above, when cooking large quantities of rice
Is a large heat, the water evaporation process (B2) is executed,
Conversely, when cooking a small amount of rice, the water evaporation process (B2) is actually performed with a small heat.
When the water vaporization step (B2) is required,
The distance will be constant regardless of the amount of rice cooked.

Further , according to the above technical means, the boiling temperature
The temperature range from the high temperature switching temperature to the final cooking temperature
Area, that is, the rice grains at the bottom of the kettle are maintained in a superheated state above the boiling temperature
And the time to add fragrance to this is the same regardless of the amount of rice cooked.
It becomes constant, and the taste factor related to the aroma is related to the amount of cooked rice.
However, make it uniform. That is, the end of the water vaporization step (B2)
Thermal power that determines the timing of switching the thermal power to low heat in stages
The switching temperature is set to a higher temperature as the amount of rice cooked increases.
Therefore, the temperature from this thermal power switching temperature to the main cooking end temperature
The degree of difference decreases as the amount of cooked rice increases. Moreover, this
On the contrary, if the amount of cooked rice is small, the
The difference in temperature up to the cooking end temperature becomes large. That is, this
The temperature difference is smaller when cooking large quantities of rice, which requires time to heat up
On the contrary, cooking a small amount of rice that does not take time to heat up
Sometimes it becomes small, and the heating and heating time affects the amount of cooked rice.
It becomes almost constant without fail. Therefore, from the above thermal power switching temperature
Adds aroma to cooked rice by heating to the end temperature of cooking
The cooking time is almost constant regardless of the amount of cooked rice.
The taste factor related to fragrance is uniform regardless of the amount of cooked rice
Turn into. Thus, according to the above technical means, water vapor is vaporized.
From the beginning of the starting step (B21) until the above thermal power switching temperature is reached.
Not only does the time required at the plant become constant, but moreover, thermal power switching
The time required from the temperature to the final cooking temperature is also the cooked rice
It becomes constant regardless of the amount. After that, the water evaporation step (B2)
When is finished, the steaming step (C) is executed in the same manner as the above-mentioned conventional one to complete all the steps of cooking rice.

[0012]

[Effect] The present invention has the following unique effects. Main cooking process (B) that greatly affects the taste factors such as the degree of swelling of rice grains
Since the time required for the water vaporization step (B2) in the above is almost constant irrespective of the amount of rice to be cooked, the cooked state of cooked rice is substantially uniform regardless of the amount of cooked rice and high quality cooked rice is cooked. After the temperature in the kettle (1) reaches the thermal power switching temperature,
Until the cooking end temperature is reached (the process of adding aroma to cooked rice)
Since the heating time of () is constant regardless of the amount of rice cooked,
Regardless of the amount of rice, a certain aroma can be added to the cooked rice.
There is no inconvenience such as being too scorched. That is, attached to the above rice
The taste factor related to the aroma given is also uniform,
Rice with a uniform layer is cooked.

[0013]

Embodiments of the present invention described above will now be described in detail with reference to the drawings. The rice cooker of the embodiment of the present invention has a schematic structure as shown in FIG. 1, and the cooker (1) is provided on the outer surface of the cooker (1) and the upper lid (11).
Temperature sensors (31) (12) for detecting the internal temperature are provided separately. Further, in the gas circuit to the gas burner (2) as a heating source, the first gas valve (22) and the second gas valve are arranged from the upstream side.
(23) and the proportional valve (24) are arranged in this order, and the gas circuit to the pilot burner (26) is branched from between the first gas valve (22) and the second gas valve (23). is doing. In addition, each of the above valves is a heating control device that determines the output of the temperature sensor (12) (31).
The heating control device (30) is applied with an operation signal of the rice cooking switch (10).

The rice cooker is controlled by a control program stored in a microcomputer in the heating control device (30). The control program is as shown in the flow chart of FIG. Hereinafter, the entire heating process performed by the rice cooker of this embodiment will be described with reference to FIG. <Preliminary cooking step (A)> First, set the rice cooking amount memory Z, which is necessary for determining the amount of cooked rice described below, to "0" and watch the operation of the rice cooking switch (10).
(Refer to steps (59) and (60)). When the rice cooking switch (10) is operated, the preliminary cooking step (A) is executed. That is, the gas valve (2
2) Open the valve (23), ignite the gas burner (2), and then control the combustion operation of the gas burner (2) (adjust the opening of the proportional valve (24)).
(1) After performing the first precooking step (A1) (refer to step (61) in the drawing) to maintain the temperature in the oven at 30 ° C for 3 minutes only, the temperature in the kettle (1) is raised to 36 ° C. The second precooking step (A2) (refer to the step of the drawing reference numeral (62)) which is maintained for a minute is executed. <Main cooking process (B)> As shown in Fig. 3, in the main cooking process (B), the temperature in the pot (1) detected by the temperature sensor (12) is set to 95 ° C near the boiling point in 10 minutes. Temperature raising process to raise temperature
(B1) and the subsequent water evaporation step (B2) (see FIG. 3). Further, in the temperature raising step (B1), the temperature in the kettle (1) is raised to 70 ° C. in 7 minutes. The first heating step (B11),
It comprises a second temperature raising step (B12) of raising the temperature from 70 ° C. to 95 ° C. in 3 minutes. Also, this main cooking process
In (B), fuzzy control is executed to judge and evaluate both the unit rising temperature Hi and the correction coefficient X2, which will be described later, to determine the optimum combustion amount of the gas burner (2). In addition, the temperature sensor (12) attached to the upper lid (11) has the above 9
When detecting 5 ° C, the inside of the kettle (1) is in a boiling state.

Next, referring to FIG. 2 etc., the main cooking process
Describe details of (B). (A). When the above preliminary cooking process (A) is completed, the proportional valve (2
Set the opening of 4) to about 1/8 of the fully open position and set the gas burner (2)
And maintain this state for 1 minute (drawing code (63)
See step (64)). (I). The current temperature h inside the kettle detected by the temperature sensor (12) attached to the upper lid (11) is stored in the initial temperature memory h0 (see step of reference numeral (65)). (C). Next, heating control is performed to raise the temperature in the kettle (1) to 70 ° C. in 6 minutes (36 times) while changing the combustion amount of the gas burner (2) at intervals of 10 seconds.

Therefore, the temperature rise coefficient K = (70 ° C.-h 0) / 36 (“36” is the number of times of combustion control of the gas burner (2) executed at intervals of 10 seconds in 6 minutes) is calculated. . As a result, the temperature (temperature increase coefficient K) at which the temperature is increased by heating control (10 seconds) per time is determined by calculation. Also, set the control frequency i to "1" and set the gas burner (2)
Initial temperature gradient Y0 required to correct the combustion amount of
Set both Y1 to "h0" (see step (66)). (D). Next, the target temperature Q for increasing the temperature inside the kettle (1) by the i-th heating control is set to the detected temperature of the temperature sensor (12) attached to the upper lid (11), the temperature increase coefficient K, etc. Calculate using. That is, the target temperature Q = the temperature stored in the initial temperature memory h0 + the temperature rise coefficient k × i is calculated (see step (67)). (E). When the target temperature Q is calculated, the difference between the actual kettle temperature h detected by the temperature sensor (12) and the target temperature Q is calculated, whereby the i-th combustion control continues for 10 seconds. In the meantime, the temperature at which the temperature inside the kettle (1) needs to be raised (hereinafter referred to as unit rising temperature Hi) is calculated. That is, the unit rising temperature Hi = the temperature inside the kettle h-the target temperature Q is calculated (see the step (68) in the drawing).
Then, the pot (1) during the execution of the first temperature raising step (B11)
As shown in an enlarged view of the internal temperature (FIG. 4), the unit rising temperature Hi as the difference between the actual kettle temperature h and the target temperature Q is obtained. (F). Next, the pot temperature h detected by the temperature sensor (12) is stored in the pot temperature memory Yi for storing the pot temperature at the initial stage of the i-th control. That is, the temperature h in the pot detected by the temperature sensor (12) at the beginning of the first (i = 1) heating control is the first
The pot temperature h detected by the temperature sensor (12) at the beginning of the second (i = 2) heating control is stored in the second pot temperature memory Y1, and is stored in the second pot temperature memory Y2. The temperature h in the kettle detected by the temperature sensor (12) at the beginning of the heating control is sequentially stored in the i-th kettle temperature memory Yi.

Then, the above-mentioned calculation (Yi-Yi-2) is carried out, and the temperature h inside the kettle (1) when the i-th heating control is carried out, and the temperature h two times before (i-2 the second time). ) The temperature change L1 in the kettle (1) is calculated by taking the difference in the kettle temperature h during the heating control. Then, this is divided by 2 to calculate the temperature gradient X1. Then, the temperature gradient X1 shows the average of the temperatures actually raised in the kettle (1) by the heating control in the previous two times, and the gas burner (2) at the present time (during the i-th control) If the amount of combustion is maintained as it is, the temperature gradient X1 will be applied when the next (i + 1) th heating control is completed.
Therefore, it can be assumed that the temperature inside the kettle (1) is rising. Further, since the temperature in the kettle (1) to be heated in the next (i + 1) th heating control is the temperature rising coefficient K, the ratio of the two is taken and "correction coefficient X2 = temperature gradient X1 / rise" The temperature coefficient K "is calculated (see step (69) in the drawing). That is, when the temperature gradient X1 and the temperature increase coefficient K match (when the actual temperature change in the kettle (1) matches the calculated temperature temperature increase coefficient K), The correction coefficient X2 is "1". (G). Next, the work of correcting the combustion amount of the gas burner (2) is performed from the unit rising temperature Hi and the correction coefficient X2 obtained in the steps of "(E)" and "(F)".

FIG. 5 shows the unit rising temperature Hi and the correction coefficient X2.
Is a matrix for searching the correction amount of the combustion amount of the gas burner (2) from the combination of
It is stored in the microcomputer of (30).
Unit rise temperature Hi calculated in the step "(e)" above
In the case of the maximum, it is necessary to considerably increase the combustion amount of the gas burner (2). Also, when the correction coefficient X2 is the minimum,
It is necessary to considerably increase the combustion amount of the gas burner (2).
Therefore, when the unit rising temperature Hi is maximum and the correction coefficient X2 is minimum (when it is necessary to greatly increase the combustion amount of the gas burner (2)), "Hi;Maximum" and "X" in FIG.
"+ Large" specified by "2;minimum" is selected in the microcomputer, and the combustion amount of the gas burner (2) is greatly increased. That is, the opening X of the proportional valve (24) is greatly increased.

Further, even if the unit rising temperature Hi is maximum,
When the correction coefficient X2 is "small" or "appropriate", "+ small" is selected from the matrix shown in the figure, and the combustion amount of the gas burner (2) is increased by a small amount. Furthermore,
Even if the unit rising temperature Hi is maximum, if the correction coefficient X2 is "large" or "maximum", that is, the rising temperature gradient in the kettle (1) is large and the correction coefficient X2 is the gas burner (2).
In the case of requesting reduction of the combustion amount of "0", "0" is selected from the matrix shown in the figure, and the combustion amount of the gas burner (2) (opening X of the proportional valve (24)) is maintained at the current state. Then, the control is executed in the step of step 70 in FIG. In FIG. 5, "-small" and "-large" respectively indicate "slightly small" and "substantially small" the combustion amount of the gas burner (2).

Next, the opening X of the proportional valve (24) is added to the rice cooking amount memory Z which is initially set to "0" (see the drawing sign (7
See step 1)). Then, the combustion state of the gas burner (2) is maintained for 10 seconds (see the step of the drawing (72)), and it is continuously judged whether or not i has reached 36 times.
If the value is 36 times or less, the value of i is increased by "1" and the control is returned to the step (67) of calculating the target temperature Q (see the step (73)). ).

In this way, the control is performed 36 times at intervals of 10 seconds to correct the combustion amount of the gas burner (2) in the first period.
Seven minutes after the start of the temperature raising step (B11), the temperature in the kettle (1) was increased to 70 ° C.
Up to. Then, every time the combustion amount of the gas burner (2) is corrected at the interval of 10 seconds, the proportional valve at that time is corrected.
Opening X of (24) (Specifically, the current value supplied to the proportional valve (24))
Is accumulated in the cooked rice amount memory Z. Then, as the amount of cooked rice increases, the combustion amount of the gas burner (2) increases and the opening of the proportional valve (24) also increases. Therefore, the cumulative value of the opening of the proportional valve (24) every 10 seconds is calculated. The contents of the cooked rice amount memory Z to be stored are also large. Therefore, by judging the contents of the cooked rice amount memory Z, a value proportional to the cooked rice amount can be found.

As a result, the first temperature raising step (B11) is completed. (H). Next, the heating control is performed in 3 minutes by changing the temperature in the kettle (1) to 9
The process proceeds to the second temperature raising step (B12) of raising the temperature to 5 ° C., and first, the proportional valve (24) is maintained in a half-open state and the gas burner (2) is burned for 30 seconds (step indicated by reference numeral (74)). reference). (K). Next, the combustion amount of the gas burner (2) is controlled at 10 second intervals for 2 minutes and 30 seconds (15 times in total) to finally raise the temperature in the kettle (1) to 95 ° C. 1 Drawing control (75) which controls the same as the temperature raising step (B11)
The step (84) is executed. In this case, the temperature rise coefficient K =
Same as the first temperature raising step (B11), except that it is calculated and determined as (95 ° C-inlet temperature h0) / 15 (total number of control times) and that the maximum value of i is "15". Controlled by.

Also in the second temperature raising step (B12),
Proportional valve (24) that controls the combustion amount of the gas burner (2)
The opening X of 10 is accumulated every 10 seconds and the value is stored in the rice cooking amount memory Z.
(See step (81)). As a result, the temperature raising step (B1) consisting of the first temperature raising step (B11) and the second temperature raising step (B12) is completed, and the temperature inside the kettle (1) is kept at 95 ° C from the start of the main cooking step (B). The temperature raising step (B1) of raising the temperature to 10 is completed in 10 minutes. That is, the first temperature raising step
(B11) is completed in 7 minutes and the second temperature raising step (B12) is completed in 3 minutes, and the temperature raising step (B1) is executed for a total of 10 minutes.

In the above state where the temperature detected by the temperature sensor (12) attached to the upper lid (11) reaches 95 ° C., the actual temperature in the kettle (1) is slightly higher than that, and the kettle ( 1) The inside is boiling. In this embodiment, in order to ensure the operation of raising the temperature in the kettle to 95 ° C., a step of reference numeral (95) is provided and the temperature in the kettle (1) reaches 95 ° C. again. Whether or not it is judged from the output of the temperature sensor (12). And the temperature in the pot is 95
When the temperature is lower than 0 ° C., the proportional valve (24) is fully opened and the gas burner (2) is maintained in the maximum combustion state for 3 minutes. . (Ko). Next, the heating control shifts to a water evaporation step (B2) for evaporating the water in the kettle (1), and it is determined whether or not the content of the cooked rice amount memory Z is larger than a predetermined value, thereby determining the cooked rice amount. (Refer to the step of drawing code (86)). When the cooked rice amount memory Z is large, the temperature in the pot (1) at the time of changing the heating power, which will be described later, that is, the heating power switching temperature is set to 12
The opening X9 of the proportional valve (24) thereafter is set to "large" (set to 76% of the maximum opening in this embodiment) while being set to 5 ° C. On the contrary, when the content of the rice cooking amount memory Z is small and it is judged that a small amount of rice is to be cooked, the heating power switching temperature A is set to 115 ° C. and the proportional valve (2
The opening X9 of 4) is set to "small" (in this embodiment, the maximum opening is 5).
Set to 7%). Further, after that, the current time t is stored in the steaming time memory (T) necessary for determining the steaming time described later (drawing code (87).
See step). Then, in this state, the gas burner (2) is burned to evaporate the water content in the kettle (1) (see step (88) in the drawing). In this embodiment, the opening of the proportional valve (24) during rice cooking is accumulated (steps indicated by reference numerals (71) and (81) in the drawing) and stored in the rice cooking amount memory Z, and the rice cooking is performed. The functional unit in the microcomputer which executes the step of the drawing code (85) for judging the contents of the quantity memory Z corresponds to the cooked rice quantity judging means described in the above-mentioned technical means section. Also, the functional unit in the microcomputer for switching the value of the opening X9 of the proportional valve (24) between "large" and "small" depending on the size of the content of the rice cooking amount memory Z, that is, the size of the rice cooking amount, is the above-mentioned technical means. It corresponds to the heat power setting means described in the section. Furthermore, the heat power can be switched according to the contents of the cooked rice amount memory Z.
Implement the process of selectively setting temperature A to 115 ° C or 125 ° C
The function part in the microcomputer to be executed is described in the section of the above-mentioned technical means.
It corresponds to the thermal power switching temperature setting means.

Next, when the rice cooking operation is advanced by adjusting the opening X9 of the proportional valve (24) according to the contents of the rice cooking amount memory Z, the inside of the pot (1) is almost irrespective of the amount of rice cooking. The water vaporization step (B2) proceeds at a constant speed. As a result, the time required for the water vaporization step (B2) becomes almost constant regardless of the amount of cooked rice. In the final stage of the water vaporization step (B2), the scenting heating (B22) can be performed for a short period of time, which gives a proper scent to the cooked rice. There is. That is,
When the pot bottom temperature detected by the temperature sensor (31) in the water vaporization step (B2) rises to the above-described thermal power switching temperature A (125 ° C. for large-scale rice cooking, 115 ° C. for small-scale rice cooking), a proportional valve ( 24) is in a half-open state and the gas burner (2) is burned with a low heat (see reference numerals (89) and (90)).
See step). That is, in the case of mass rice cooking, the drawing code (8
The temperature in the kettle (1) is set to 125 ° C set in step 6).
When the temperature rises, or when cooking a small amount of rice, it is heated to 115 ° C.
(1) When the internal temperature rises, the gas burner (24) is weak
The scenting operation starts in the fire. That is, the rice grain is slightly excessive
When heated, volatile volatile aldehydes are formed to produce fragrance.
The component is generated. And the temperature inside the kettle (1)
When the temperature reaches 145 ° C, which is the end temperature of main cooking,
Close the gas valves (22) (23) and turn off the gas burner (2).
Bring it to heat, and this will heat the amount of rice to add flavor.
Regardless of the time, the cooking process continues (B)
Is completed (the steps of drawings (89) to (91)
reference). Then, according to this embodiment,
For heating (heating power switching temperature to final cooking end temperature
Does the time required for (heat) become almost constant regardless of the amount of rice cooked?
Even when cooking rice over low heat, heating to add the scent is not
There is no burning of rice for a long time. (Regarding Steaming Step (C)) Next, the steaming temperature in the kettle (1) (usually 96 ° C. to 98 ° C.).
C.) to perform the steaming step (c)
The step 2) is executed, and it is judged whether or not 23 minutes have elapsed from the start of the water vaporization step (B2) in which the inside of the kettle (1) is in a boiling state (see the drawing reference numeral (93)). If the time has elapsed (when the cooked rice is in the alpha state), the cooking completion alarm is sounded and the entire cooking process is completed.

In the above embodiment, the heating power of the gas burner (2) in the water vaporization step (B2) was divided into two steps, large and small, depending on the amount of cooked rice. It is also possible to judge the amount of cooked rice of each type and switch the heating power in the water vaporization step (B2) in three stages or more. In such a case, the time required for the water vaporization step (B2) will be closer to a constant value regardless of the amount of cooked rice.

[Brief description of drawings]

FIG. 1 is an overall configuration diagram of a rice cooker according to an embodiment of the present invention.

FIG. 2 is a flowchart showing a control program.

[Fig. 3] Graph showing the temperature inside the pot (1) when cooking rice

FIG. 4 is an enlarged view of a main part of FIG.

FIG. 5 is a matrix showing control rules used for fuzzy control.

FIG. 6 is an explanatory diagram of a conventional example.

FIG. 7 is an explanatory diagram of a conventional example.

[Explanation of sign]

 (1) ・ ・ ・ Kettle (A) ・ ・ ・ Pre-cooking process (B) ・ ・ ・ Main cooking process (B1) ・ ・ ・ Heating process (B2) ・ ・ ・ Moisture evaporation process (C) ・ ・ ・ Steaming Process

Claims (1)

[Claims] 1. A pre-cooking step (A) for ensuring an appropriate water content in rice grains, a main-cooking step (B) for evaporating the water in the kettle (1), and a steaming step (C) in this order. In the main cooking step (B), the temperature is raised in the kettle (1) until it reaches a boiling state.
1) and then the water evaporation step (B2) for actually evaporating the water in the kettle is executed, and further, the water evaporation step (B2) ends.
At the end, the temperature in the kettle (1) is at a constant level than the boiling temperature.
From the high temperature thermal power switching temperature
In a rice cooker that heats a low heat until the temperature reaches the end temperature, a rice cooking amount determination unit that determines the amount of rice cooked in the kettle (1), and a steamed water content increases as the amount of rice cooking determined by the rice cooking amount determination unit increases.
The heating power setting means for setting the heating power in the starting step (B2) to be high, and the heating power switching temperature being increased as the amount of cooked rice increases.
A heating power switching temperature setting means for setting the heat generation is provided, and the water evaporation step (B
A rice cooker configured to execute the heating control of 2).