JP2650624B2 - Electric 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 an electric rice cooker for controlling the amount of cooked rice to a desired state by controlling an appropriate amount of water absorption corresponding to an arbitrary cooking level.

[0002]

2. Description of the Related Art Conventionally, an electric rice cooker in which a power supply state to a rice cooker is controlled by a microcomputer, for example, and heating is controlled so that the temperature of the rice cooker changes according to a predetermined reference temperature curve (heating curve). Vessels are widely used. Since the reference temperature curve varies depending on the amount of cooked rice, in the above-described microcomputer-controlled electric rice cooker, for example, as shown in FIG. 13, the temperature change To-To ₁ during the heating process Δt after the water absorption process. Is first determined in a plurality of cycles to determine the amount of rice cooked (total), and then
Generally, the state of power supply to the rice cooker in the subsequent cooking process is controlled based on the determination result.

On the other hand, recently, for example, the cooked state of rice, for example, by controlling the water absorption time tw shown in FIG. 13, is set to "soft", "normal", "hard", "early cook".
An electric rice cooker provided with a cooking function for separately cooking at a plurality of stages without changing the water level has also been provided. In the electric rice cooker provided with such a cooking function, each of the cooking states such as “soft”, “normal”, “hard”, and “early cooking” is operated by, for example, turning on a selection key. This makes it possible to cook rice of the desired hardness, so it is extremely convenient, and it is relatively easy to sushi, etc., which was difficult to adjust with conventional methods. There is a merit to be able to cook.

[0004]

By the way, in the conventional water absorption step, the water absorption temperature Tw at the beginning of heating is generally 40 ° C. or less.
It is performed in a low temperature state of about 50 ° C., and by changing the water absorption time tw in the low temperature state in a plurality of stages, the amount of water absorption is varied and cooking is performed separately.

However, the water absorption performance of rice is low in the low temperature state, and there is a problem that a sufficient difference in water absorption cannot be realized. In addition, there is also a problem that the time of the water absorption step is long, the rice cooking time as a whole is long, and there is much waste of power consumption.

The present invention has been made in view of the above circumstances, and by performing efficient water absorption control under a relatively high temperature state until the boiling point after the completion of the determination of the combined number, the above-described conventional technique is realized. It is an object of the present invention to provide an electric rice cooker which solves the above problem.

[0007]

In order to achieve the object, the present invention is provided with the following means for solving the problems.

That is, an electric rice cooker according to the first aspect of the present invention comprises a rice cooker for storing rice and water, heating means for heating the rice cooker, and a temperature sensor for detecting the temperature of the rice cooker. A cooking level for setting a desired cooking level in an electric rice cooker comprising heating amount control means for controlling the heating amount of the heating means with predetermined rice cooking characteristics in accordance with the temperature detection value of the temperature sensor. Setting means, total number judging means for judging the total number of rice in the rice cooker, and stopping heating of the heating means until the boiling occurs after completion of the total number judgment by the total number judging means. Heating stop means and water absorption control means for changing the water absorption by controlling the presence or absence or length of the heating stop time of the heating stop means according to the cooking level set by the cooking level setting means. ing.

Next, an electric rice cooker according to a second aspect of the present invention is a rice cooker for storing rice and water, a heating means for generating heat from the rice cooker itself, and a temperature for detecting the temperature of the rice cooker. In an electric rice cooker comprising a sensor and a calorific value control means for controlling the calorific value of the heating means with predetermined rice cooking characteristics in accordance with a temperature detection value of the temperature sensor, a rice cooker for setting a desired cooking division level Division level setting means, total number judging means for judging the total number of rice in the rice cooker, and rice cooker by the above-mentioned heat generating means until the boiling is completed after the end of the total judgement by the total judge means. Heat generation stopping means for stopping heat generation of
Water absorption control means for changing the amount of water absorption by controlling the presence or absence or length of the heat generation stop time of the heat generation stop means in accordance with the cooking level set by the cooking level setting means.

[0010]

Therefore, each of the first and second aspects of the present invention has the following operation, for example, corresponding to the above-described configuration.

That is, first, in the configuration of the electric rice cooker according to the first aspect of the present invention, as described above, the heater and the like for controlling the separate cooking of the rice cooker after the completion of the determination of the total number and before boiling. Providing a water absorption control step by stopping the rice cooker heating means, by controlling the presence or absence of the heating stop time in the water absorption control step, or by controlling the length, the water absorption efficiency of the rice according to the target cooking level according to the target water absorption. Under good, relatively high temperature conditions, it is possible to control cooking accurately and realize separate cooking.

[0012] Next, in the configuration of the electric rice cooker according to the second aspect of the present invention, as described above, the work for controlling the separate cooking of the rice cooker after the completion of the determination of the total number and before the boiling is reached. Providing a water absorption control step by stopping the rice cooker heating means such as a coil, presence or absence of a heat generation stop time in the water absorption control step,
Or by controlling the length, depending on the target cooking level of water absorption to rice, good water absorption efficiency,
Under relatively high temperature conditions, control accurately,
Cooking is realized separately.

[0013]

As described above, according to the electric rice cookers according to the first and second aspects of the present invention, in any case, the water temperature is higher than that of the normal water absorption process until the boiling point is reached after the completion of the total number determination. The time in the relatively high temperature state is used for water absorption control and effective cooking is performed, so the water absorption rate is lower than the water absorption effect in the low temperature state as in the normal water absorption process. The difference is large, and highly accurate cooking control can be realized in a short time.

[0014] As a result, the water absorption time itself in the normal water absorption step can be shortened as much as possible.
The cooking time itself as a whole can be shortened, and the power consumption can be saved.

Further, since the above-mentioned water absorption control is executed in a state before the boiling which naturally requires a sufficient heating amount, the heating amount control in the boiling step is not restricted at all.

[0016]

(Embodiment 1) Hereinafter, the configuration and operation of an electric rice cooker according to Embodiment 1 of the present invention will be described with reference to the accompanying drawings.

FIGS. 1 and 2 show the structure of the electric rice cooker and its control circuit.

The electric rice cooker of the present embodiment is formed, for example, of an electromagnetic type having a work coil, and serves both for cooking rice and for keeping warm. First, a container main body including a bottomed cylindrical outer case 1 configured so that an inner pot (rice cooker) 3 can be set therein, and a lid unit 2 that covers an upper portion of the outer case 1 is provided. ing.

The outer case 1 is composed of a bottomed cylindrical cover member 4 made of synthetic resin and a synthetic resin shoulder member 5 connected to the upper end of the cover member 4. Is provided with a bottomed cylindrical inner case 6 for setting the inner pan 3 so that it can be taken out.

The inner case 6 has an upper end engaged with the shoulder member 5 and a heater 26 at the upper and lower center of the outer peripheral surface.
Cylindrical upper inner case 6a formed of a thin metal plate provided with
And a lower inner case 6b made of a synthetic resin and engaged with the lower end of the upper inner case 6a. And a center sensor 7 that comes into contact.

The center sensor 7 functions as a temperature detecting sensor for detecting the temperature of the inner pot 3, and determines whether or not the thermistor 8 serving as a temperature detecting unit, not shown, is set. It has a built-in sensor for detecting the inner pot set.

The center sensor 7 of this embodiment is disposed in a circular storage section 10 formed in the center of the lower inner case 6b, is disposed so as to be vertically movable, and has the thermistor 8 provided at the upper end. The sensor holder 9 is provided with a spring (not shown) for urging the sensor holder 9 upward (that is, in a direction in which the sensor holder 9 contacts the bottom surface of the inner pot 3). In the case of the present embodiment, the upper surface of the sensor holder 9 is, for example, a circular flat surface, and a sensor cap 9 a that is in contact with the bottom surface of the inner pot 3 is provided.

Further, the inner pot set detection sensor includes a reed switch and a magnet provided at opposing positions on the outer periphery of the sensor holder 9 when the sensor holder is moved downward (in other words, when the inner pot is set). ), And a shielding plate inserted between the reed switch and the magnet (not shown).

An annular work coil 17 is provided on the lower surface of the lower inner case 6b so as to surround the center sensor 7.
Are arranged. The work coil 17 functions as a magnetic force generating means in the electromagnetic induction heating device.
Reference numeral 18 denotes a ferrite core that shields the magnetic force generated by the work coil 17 so as not to affect the underlying devices.

The lid unit 2 includes an outer cover 19 made of a synthetic resin constituting an outer peripheral surface, an inner cover 20 made of a synthetic resin constituting an outer peripheral annular portion on the inner peripheral surface, and an inner cover 2 made of a synthetic resin.
0 is formed in a hollow structure by a heat radiating plate 21 that covers the opening at the bottom. The lid unit 2 is rotatably attached to one side of the shoulder member 5 via a hinge mechanism 22.
And a lock mechanism 23 that engages with a predetermined position of the cover unit 2 and maintains the closed state of the lid unit 2. Reference numeral 24 denotes a steam outlet, and reference numeral 25 denotes a lid heater.

A microcomputer unit 27 is provided between the inner case 6 and the outer case 1 for controlling the energization of the work coil 17, the lid heater 25 and the heat retaining heater 26. Further, the shoulder member 5
An operation panel 28 that constitutes an operation section is provided on the side opposite to the hinge mechanism. The operation panel 28 includes:
Various switches required for rice cooking (menu, heat insulation, start, separate cooking, timer, etc.) and a display unit for displaying the rice cooking menu, switch level, etc. selected by each switch and making it visible to the user Is provided. Reference numeral 29 denotes a fan motor serving as a drive source of a cooling fan (not shown) for cooling the work coil 17 and a power transistor (not shown) for activating the work coil 17.

Next, a configuration of an electric control circuit section in the electric rice cooker according to the present embodiment will be described based on an electric circuit diagram shown in FIG. Parts corresponding to the respective parts shown in FIG. 1 are denoted by the same reference numerals.

First, the electric power from the commercial AC power supply 30 is supplied to the lid heater 25 and the heat retaining heater 26 via the temperature fuse 31 which detects and abnormally heats the inner pot 3 and is blown down. The power is rectified by the rectifier 33 and supplied to the microcomputer unit 27 as the power supply power.
The power from the commercial power supply 30 is supplied to the work coil 17 via the diode bridge 34 and the choke coil 36. Reference numeral 6
1, 62 is a smoothing capacitor, 63 is a resonance capacitor,
64 is a diode.

The work coil 17, the heater 26,
The lid heaters 25 are connected in parallel with each other.

Triacs 37 and 38 are connected between the heater 26 and the commercial AC power supply 30 and between the lid heater 25 and the commercial AC power supply 30, respectively. Gates of these triacs 37 and 38 are turned on by a command from the microcomputer unit 27.
Control signals are supplied from PNP transistors 39 and 40 to be / OFF controlled. The work coil 17 is supplied with a control signal from a switching transistor 35 which is turned on / off by a command from the microcomputer unit 27.

The microcomputer unit 27
Operates based on a clock signal from a reference frequency generation circuit (OSC) 41 and controls the transistors 35, 39, and 40 according to a predetermined program, thereby controlling the work coil 17, the lid heater 25, and the heat retaining heater 26. Control energization. This energization control is performed based on an output signal from a thermistor 8 built in the center sensor 7. Reference numeral 42 denotes a thermostat, 43 denotes switches, 44 denotes a timer setting display, 45 denotes a liquid crystal display means forming the display section, and 46 denotes a buzzer which generates a notification sound upon completion of rice cooking described later.

The microcomputer unit 27 is provided with functional means for controlling energization of the work coil 17 during rice cooking and energization control of the work coil 17 in accordance with the rice cooking menu.

Next, the content of the rice cooking control in the above-described electric rice cooker of this embodiment will be described in detail with reference to the flowchart shown in FIG.

[0034] That is, when the inner bowl set after power is first is turned ON, perform an initial set of control systems each unit, and inputs various operation data in step S _1.

Next, the work coil 1 in step S ₂
The output duty of 7 was set to 100% (16/16), the same work coil 17 in step S ₃ heating at full power and to the set value as 16/16 (100%) ON.

[0036] Then, the process proceeds to step S _4, shown in Figure 7 for a menu divided cook selected based on the operation data input in the step S ₁ is increased cooked in a short time by shortening the total cooking time It is determined whether or not the menu is a “quickly cooked” menu such as a characteristic. As a result, when it is determined to be "fast cook" (YES), step S _5, ON warmth heater 26 S _6, if the number determined in step S ₇ without performing the processes of ON lid heater 25 Starting temperature To ° C (for example, 7
(0 ° C.).

[0037] On the other hand, early cooking of the determination in step S _4, "cooking early" selection menu is determined as NO is when it is not in the menu, first predetermined time tw (e.g., 5 minutes), the predetermined temperature Tw (e.g., 50 ° C. ), The process further proceeds to steps S ₅ and S ₆ to turn on the heat retaining heater 26/16 (1/16).
(00%) Duty, the lid heater 25 is turned ON for each 5.5 / 16 duty to heat the entire inner pan 3 with the maximum heating amount.

As a result, the temperature of the inner pot 3 gradually rises above the water absorption temperature Tw.

[0039] Then, has been reached followed if the number determined starting temperature the To ° C. suitable temperature in step S ₇ in the inner bowl 3 based on the output of the center sensor 7 to perform focus number determination (e.g. 70 ° C.) Determine whether or not.

As a result, if YES, then step S ₉
12 seconds timer to determine the total number judgment cycle first
Step S ₁₀ to the heating amount constant causes start the t ₁₂ of timer operation (decrement), S
The insulation heater 26 at _11, after each OFF lid heater 25, the process proceeds to step S _12. On the other hand, the inner pot 3 of NO
If the temperature does not become equal to or higher than the total number determination start temperature To ° C., the operations in steps S _{2 to} S ₇ are repeated via the power failure confirmation flowchart in step S ₈ . Then, when to YES, first proceed to operation of the above-described step S ₉ to S _12.

[0041] In step S _12, further temperature Uchinabe 3 detected by the center sensor 7, a predetermined heating reference curve reference temperature Tm ° C. or less m-th cycle, which is determined by, or the reference temperature Tm ° C. Is determined to be higher. Here, m is 1 to 15, that is, 15 times of temperature change data are determined in a 12 second cycle.

[0042] The result of the determination, YES, i.e., when the temperature of the inner pot 3 is less still the reference temperature Tm ° C., while continuing the full power ON state of the work coil 17 proceeds to step S _13, NO, that is, the inner pot 3
When the temperature of is higher than the reference temperature Tm ° C. are, OF to the work coil 17 proceeds to step S ₁₆
After the F, executes integration of the OFF time (count) in step S _17.

Next, YES in step S _12, NO the process proceeds to step S ₁₄ also followed in the case of any of the determination results, whether the setting time of 12 seconds of the 12 second timer t ₁₂ (determination period) has elapsed Is determined (whether or not the decrement value has become 0).

As a result, if YES (t ₁₂ = 0), the timer operation of the 12-second timer t ₁₂ is started again in step S ₁₈ , and then, in step S ₁₉ , m = 15 (end of the number of determinations). It is determined whether or not it has reached, while NO (t ₁₂ ≠ 0)
Repeats the temperature change determination operation of the period of the step _{S 12 ~S 13, S 16,} S 17 through the power failure check flow chart of step S ₁₅ when the.

[0045] In the determination of m = 15 in step S _19, when the judgment result is NO (m ≠ 0) is each time step S
Proceed to ₂₁ performs sequential m = m + 1 of Enkurimento operation repeats the operations of steps S ₁₂ to S _19, S ₂₁ until the maximum number m = 15 (YES).

Meanwhile, "m = 15?" YES been judged if the number determined at the end is determined in the step S ₁₉ (m = 15)
Proceeds to step S _20, first, safety timer
Start the timer operation at t ₁₆₀₀ (set time 1600 seconds). The safety timer _t1600 is provided in consideration of the maximum rice cooking time, and when rice cooking is not completed even after the set time of 1600 seconds has elapsed, it is recognized that there is some abnormality and the power is automatically turned off. It is for doing.

Then, steps S ₂₂ , S ₂₃ ,
The procedure proceeds to S _24, the menu that is currently selected is "cooked"
Menu, "hard" menu, "normal"
The menu or the "soft" menu is sequentially determined.

[0048] As a result, first, YES in step S _22, that is, when the currently selected menu is "cooked" menu executes cooking control corresponding to hereafter the "cooked" menu.

Meanwhile, the step when NO is determined in S _22, the current selection menu YES is determined in step S ₂₃ is a cook divided menu of "harder" a work coil 17 to be described later for the water absorption increases, Heating heater 26, lid heater 25
High temperature state after completion of the total number judgment by each OFF
(For example, around 90 ° C.) (step S ₂₅
ＳS ₃₆ ) are all jumped and the cooking control corresponding to the “hard” menu is immediately executed.

[0050] Consequently, if the, for example, as shown in the cooking characteristics of FIG. 4, after a predetermined temperature Tw, the water absorption step for a predetermined time tw, the case number determined between the temperature To～T ₁ made , The work coil 17 according to the determined total number,
Rice cooking control with a heating pattern suitable for the “harder” menu that reaches the boiling step with the heat retention heater 26 and the lid heater 25 turned on is realized. In addition, in the above total number determination,
Various methods similar to those of the related art can be employed.

That is, the water absorption of rice in this case is basically determined by the water absorption in the water absorption step.
The water absorption is the smallest, so that the "harder" rice can be surely cooked.

[0052] In addition, each N is determined in step S _22, S ₂₃
O, when the menu that is currently selected it is determined YES in the determination in step S ₂₄ is cooked separately menu of "normal", first proceeds to step S _25, the work coil after the case number determination end 17 The set time of the water absorption control timer t for performing water absorption control (high water absorption increase control) in a high temperature state after the completion of the total number determination for the purpose of separately cooking by turning off the heating means such as the heat retaining heater 26 and the lid heater 25 is t. = after setting to 30 seconds to start the timer operation of the water control timer t in step S _27. Then, it is turned OFF the work coil 17 at step S ₂₈ in synchronization, also in OFF the insulation heater 26 at step S _29, further to OFF the lid heater 25 at step S ₃₀ (heating stopped).

[0053] Thereafter, subsequent to determine the lapse of the set time of the water control timer t t = 30 seconds in the step S _31, until t = 30 seconds has elapsed, the power failure condition through step S ₃₂ While performing the confirmation, the above step S ₂₈
Continue the operation of to S ₃₂ to perform the water absorption increased control corresponding to the cook divided menu of the "normal".

[0054] When the determination is YES in the step S ₃₁ and the set time t = 30 seconds has elapsed is made to perform the normal cooking up control including subsequent boiling step.

[0055] Consequently, if the, for example, as shown in the cooking characteristics of FIG. 5, after a predetermined temperature Tw, the water absorption step for a predetermined time tw, the case number determined between the temperature To～T ₁ made , The work coil 17 according to the determined total number,
The warming heater 26 and the lid heater 25 are respectively set for a predetermined set time t =
After turning off within 30 seconds and performing appropriate water absorption increase control corresponding to the "normal" menu, rice cooking control with a heating pattern suitable for the "normal" menu, which reaches a normal boiling step, is realized.

That is, the water absorption of rice in this case is determined not only by the water absorption action in the water absorption increasing step but also by the water absorption control in a high temperature state after the completion of the determination of the total number. It has the optimal amount of water absorption suitable for rice, and ensures that rice with "normal" hardness is cooked.

[0057] Furthermore, each is determined NO at the decision step S _22, S _23, S ₂₄ "cooked" in the menu in "harder" menu menu currently selected nor "normal" menu "soft turtle" cook to when a menu is divided in, first proceeds to step S _26, the work coil 17 after the case number determination end, insulation heater 26, lid heater 25
Turn off the equal heating means and set the maximum time for the water absorption control timer t to perform water absorption control (water absorption increase control) in the high temperature state after completion of the combined number determination for the purpose of cooking separately to t = 60 seconds after, the same water control timer t in step S ₂₇
Start timer operation. Then, it is turned OFF the work coil 17 at step S ₂₈ in synchronization,
Also the insulation heater 26 is turned OFF at step S _29, further to OFF the lid heater 25 at step S ₃₀
(Stop heating).

[0058] Thereafter, to determine the course of the set time of the water control timer t t = 60 seconds in the step S _31, t
= Until 60 seconds have elapsed, while performing confirmation of power failure condition through steps S _32, step S ₂₈ to S ₃₂
Is continued to execute the water absorption increase control corresponding to the "soft" cooking menu.

[0059] When the determination is YES in the step S ₃₁ and the set time t = 60 seconds has elapsed is made to perform the normal cooking up control including subsequent boiling step.

[0060] As shown this result, for example, rice characteristics of FIG. 6, after a predetermined temperature Tw, the water absorption step for a predetermined time tw, is made if the number determined between the temperature To～T _1, is the determination The work coil 17 and the heat retaining heater 2 according to the number of
6. A heating pattern suitable for the “soft” menu that reaches the boiling process after performing a sufficient water absorption increase control corresponding to “soft” by turning off the lid heater 25 within a predetermined time t = 60 seconds. Rice cooking control is realized.

In other words, the water absorption of the rice in this case is determined by the water absorption in the water absorption step and the control of increasing the water absorption for t = 60 seconds in the high temperature state after the completion of the above-mentioned determination of the total number. So that soft rice can be cooked with certainty.

According to the cooking control system of this embodiment, as described above, the heating means such as a work coil and a heater for controlling the cooking are turned off after the completion of the total number determination.
The water absorption control step is provided, and the presence or absence of a heating operation stop time in the water absorption control step, or the length of the heating operation stop time, is controlled with high accuracy in accordance with the target cooking division level to achieve the accurate cooking division. It has become.

In other words, in this system, the time in the high temperature state after the completion of the determination of the combined number, in which the water temperature is higher than that in the normal water absorption process, is effectively used for water absorption control, so that effective cooking is performed. In addition, the difference in the water absorption rate is large in comparison with the water absorption action in a normal low temperature state, and highly accurate cooking control can be realized in a short time.

As a result, the water absorption time itself in the normal water absorption step can be made as short as possible, so that the total rice cooking time itself can be shortened and power consumption can be saved. .

(Embodiment 2) By the way, in the electromagnetic rice cooker which is provided with the work coil 17 like the rice cooker of the above-mentioned embodiment 1 and directly heats the inner pot 3 itself by electromagnetic induction, the rise of the temperature of the inner pot 3 is prevented. The rise in the temperature of the rice water in the inner pan 3 is considerably delayed, and a difference between the temperature detected by the center sensor 7 and the actual temperature of the rice water in the inner pan 3 occurs. As a result, the result of the above-described total number determination is
There is a problem of instability.

In order to solve the problem, the electromagnetic rice cooker according to the present embodiment, for example, when the temperature detected by the center sensor 7 reaches the sum determination start temperature To, the work coil 17,
The heating means such as the warming heater 26 and the lid heater 25 are turned off for a predetermined time, and when the difference between the temperature of the inner pot 3 and the temperature of the rice water inside becomes small, the work coil 17, the warming heater 26, and the lid heater are again turned on. By turning on the heating means such as 25 and performing the total number determination, the accuracy of the total number determination is improved.

The first embodiment constructed by combining the above configurations
Next, the control contents of the cooking control system will be described in detail with reference to the flowchart of FIG.

[0068] That is, when the inner bowl set after power is first is turned ON, perform an initial set of control systems each unit, and inputs various operation data in step S _1.

Next, the work coil 1 in step S ₂
The output duty of 7 was set to 100% (16/16), the same work coil 17 in step S ₃ heating at full power and to the set value as 16/16 (100%) ON.

[0070] Then, the process proceeds to step S _4, "cook early" for menu divided cook selected based on the operation data input in the step S ₁ is increased cooked in a short time by shortening the total cooking time It is determined whether or not the menu is a menu (see the characteristics in FIG. 12). As a result, if it is determined that it is “early cooking” (YES), the heater 2 in steps S ₅ and S ₆
6 and the lid heater 25 are not turned on, the total number determination start temperature To ° C. (eg, 70 ° C.) in step S ₇ is performed.
The operation proceeds to the operation of determining whether or not the number has reached

On the other hand, if the result of the early cooking determination in step S ₄ is that the selection menu determined to be NO is not the “early cooking” menu, first, a predetermined time tw (for example, 5 minutes) and a predetermined temperature Tw (for example, 50 ° C.) ), The process further proceeds to steps S ₅ and S ₆ to turn on the heat retaining heater 26/16 (1/16).
(00%) Duty, the lid heater 25 is turned ON for each 5.5 / 16 duty to heat the entire inner pan 3 with the maximum heating amount.

As a result, the temperature of the inner pot 3 gradually rises above the water absorption temperature Tw.

[0073] Then, has been reached followed if the number determined starting temperature the To ° C. suitable temperature in step S ₇ in the inner bowl 3 based on the output of the center sensor 7 to perform focus number determination (e.g. 70 ° C.) Determine whether or not.

[0074] As a result, the process proceeds to step S ₉ when YES, the step S ₁₀ causes initially starts a timer operation of the work coil such as a heating means stop 30 second timer t ₃₀ for coupling number determination result stabilization, S _11, S ₁₂ in the work coil 17, insulation heater 26, after each OFF lid heater 25, the process proceeds to the time-up determining 30-second timer t ₃₀ in step S _13.

As described above, even if the detected temperature of the inner pot 3 once reaches the total number determination start temperature To ° C., the temperature of the rice water in the inner pot 3 does not reach the same temperature To ° C. in this state. . However, when the work coil 17, the heat retaining heater 26, and the lid heater 25 are turned off in this state for 30 seconds as described above, for example, as shown in the rice cooking characteristics of FIGS. While the temperature of the rice water itself decreases by a predetermined value, the temperature of the rice water inside approaches close to To ° C. As a result, the temperature difference between the temperature of the inner pot 3 and the temperature of the rice water inside becomes smaller.

[0076] On the other hand, the judgment result of step S ₇ is NO
If the temperature of the inner pan 3 has not yet reached the total number determination start temperature To ° C., the operations in steps S _{2 to} S ₇ are repeated via the power failure confirmation flowchart in step S ₈ . Then, when the answer is YES (To ° C.), the above-described step S _{9 is performed for the} first time.
It goes to the operation of ~S _13.

[0077] In step S _13, the heating stop time 30
Elapsed seconds, i.e. to determine the time-up condition of the 30-second timer t _30, when the judgment result is NO, the step S
_The above-mentioned heating stop operation is continued while confirming the power failure in step ₁₅ .

On the other hand, if the result of the determination is YES (t ₃₀ = 0), it is recognized that the temperature of the rice water in the inner pot 3 has risen sufficiently, and the output duty of the work coil 17 is again determined in step S _14. the is turned oN in step S ₁₆ as to set to 100% (16/16).

[0079] At the same time, turns ON the thermal insulation heater 26 at step S _17, starts heating at full power in the respective ON lid heater 25 at step S _18.

As a result, the temperature of the inner pan 3 again reaches the total number determination start temperature To ° C. At this stage, the temperature of the rice water in the inner pan 3 also rises to a temperature substantially equal thereto.

[0081] Therefore, then the process proceeds to step S _19, and determines whether or not the temperature of the inner pot 3 has reached the multiplexer count determination onset temperature the To ° C. again.

As a result, if YES, then step S ₂₀
12 seconds timer to determine the total number judgment cycle first
Step S ₂₂ to the heating amount constant causes started t ₁₂ the timer operation (decrement), S
The insulation heater 26 at _23, after each OFF lid heater 25, the process proceeds to step S _24. On the other hand, the inner pot 3 of NO
When the temperature is not more than the determination start temperature the To ° C. above case the number of repeats the operations of steps S ₁₄ to S ₁₉ through the power failure check flowchart of step S _21. And YES
It becomes the first time goes to the operation of the above-described steps S ₂₀ to S _24.

[0083] In step S _24, further temperature Uchinabe 3 detected by the center sensor 7, a predetermined heating reference curve reference temperature Tm ° C. or less m-th cycle, which is determined by, or the reference temperature Tm ° C. Is determined to be higher. Here, m is 1 to 15, that is, temperature data is determined 15 times in a 12-second cycle.

[0084] The result of the determination, YES, i.e., when the temperature of the inner pot 3 is less still the reference temperature Tm ° C., while continuing the full power ON state of the work coil 17 proceeds to step S _25, NO, that is, the inner pot 3
When the temperature of is higher than the reference temperature Tm ° C. are, OF to the work coil 17 proceeds to step S ₂₈
After the F, executes integration of the OFF time (count) in step S _29.

[0085] Next, YES in step S _24, NO
In either case the determination result, subsequently the process proceeds to step S _26, determines whether or not the set time 12 seconds of the 12 second timer t ₁₂ (determination period) has elapsed.

As a result, if YES (t ₁₂ = 0), the timer operation of the 12-second timer t ₁₂ is started again in step S ₃₀ , and then, in step S ₃₁ , m = 15 (end of the number of determinations). It is determined whether or not it has reached, while NO (t ₁₂ ≠ 0)
Repeats the temperature change determination operation of the period of the step _{S 24 ~S 26, S 28,} S 29 through the power failure check flow chart of step S ₂₇ when the.

[0087] In the determination of m = 15 in step S _31, when the judgment result is NO (m ≠ 0) is each time step S
Proceed to ₃₃ performs sequential m = m + 1 of Enkurimento operation repeats the operations of steps S ₂₄ to S _31, S ₃₃ until the maximum number m = 15 (YES).

[0088] On the other hand, "m = 15?" YES been judged if the number determined at the end is determined in the step S ₃₁ (m = 15)
Proceeds to step S _32, first, safety timer
Start the timer operation at t ₁₆₀₀ (set time 1600 seconds). The safety timer _t1600 is provided in consideration of the maximum rice cooking time, and when rice cooking is not completed even after the set time of 1600 seconds has elapsed, it is recognized that there is some abnormality and the power is automatically turned off. It is for doing.

Then, steps S ₃₄ , S ₃₅ ,
Proceed to _S36 , and the currently selected menu is "cooked"
Menu, "hard" menu, "normal"
The menu or the "soft" menu is sequentially determined.

[0090] As a result, first, YES in step S _34, that is, when the currently selected menu is "cooked" menu executes subsequent the "cooked" cooking control corresponding to the menu.

[0091] On the other hand, the step when NO is determined in S _34, the current selection menu YES is determined in step S ₃₅ is a cook divided menu of "harder" a work coil 17 to be described later for the water absorption increases, Heating heater 26, lid heater 25
High temperature state after completion of the total number judgment by each OFF
(For example, around 90 ° C.) (step S ₃₇
~S ₄₃₎ to perform all jump to immediately raise cook corresponding to the "harder" menu control.

[0092] Consequently, if the, for example, as shown in the cooking characteristics of FIG. 9, after a predetermined temperature Tw, the water absorption step for a predetermined time tw, the case number determined between the temperature To～T ₁ made , The work coil 17 according to the determined total number,
Rice cooking control with a heating pattern suitable for the “harder” menu that reaches the boiling step with the heat retention heater 26 and the lid heater 25 turned on is realized.

That is, the amount of water absorbed by rice in this case is basically determined by the water absorbing action in the water absorbing step.
The water absorption is the smallest, so that the "harder" rice can be surely cooked.

In the determinations at steps S ₃₄ and S ₃₅ , N
O, when the menu that is currently selected it is determined YES in the determination in step S ₃₆ is cooked separately menu of "normal", first proceeds to step S _38, the work coil after the case number determination end 17 The set time of the water absorption control timer t for performing water absorption control (high water absorption increase control) in a high temperature state after the completion of the total number determination for the purpose of separately cooking by turning off the heating means such as the heat retaining heater 26 and the lid heater 25 is t. = after setting to 30 seconds to start the timer operation of the water control timer t in step S _39. Then, it is turned OFF the work coil 17 at step S ₄₀ in synchronization, also in OFF the insulation heater 26 at step S _41, further to OFF the lid heater 25 at step S ₄₂ (heating stopped).

[0095] Thereafter, subsequent to determine the lapse of the set time of the water control timer t t = 30 seconds in the step S _43, until t = 30 seconds has elapsed, the power failure condition through step S ₄₄ While confirming, the above step S ₄₀
Continue the operation of to S ₄₄ to perform the cooking water absorption increased control corresponding to the menu divided the "normal".

[0096] When the determination of YES at step S ₄₃ and the set time t = 30 seconds has elapsed is made to perform the normal cooking up control including subsequent boiling step.

[0097] Consequently, if the, for example, as shown in the cooking characteristics of FIG. 10, after a predetermined temperature Tw, the water absorption step for a predetermined time tw, the case number determined between the temperature To～T ₁ made , The work coil 17 according to the determined total number,
The warming heater 26 and the lid heater 25 are respectively set for a predetermined set time t =
After turning off within 30 seconds and performing appropriate water absorption increase control corresponding to the "normal" menu, rice cooking control with a heating pattern suitable for the "normal" menu, which reaches a normal boiling step, is realized.

That is, the water absorption of rice in this case is determined not only by the water absorption action in the water absorption increasing step but also by the water absorption control in a high temperature state after the completion of the determination of the total number. It has the optimal amount of water absorption suitable for rice, and ensures that rice with "normal" hardness is cooked.

[0099] Furthermore, each is determined NO at the decision step S _34, S _35, S ₃₆ "cooked" in the menu in "harder" menu menu currently selected nor "normal" menu "soft turtle" cook to when a menu is divided in, first proceeds to step S _37, the work coil 17 after the case number determination end, insulation heater 26, lid heater 25
Turn off the equal heating means and set the maximum time for the water absorption control timer t to perform water absorption control (water absorption increase control) in the high temperature state after completion of the combined number determination for the purpose of cooking separately to t = 60 seconds After that, in step _S39 , the water absorption control timer t
Start timer operation. Then, it is turned OFF the work coil 17 at step S ₄₀ in synchronization,
Further to OFF the insulation heater 26 at step S _41, further to OFF the lid heater 25 at step S ₄₂
(Stop heating).

[0100] Thereafter, to determine the course of the set time of the water control timer t t = 60 seconds in the step S _43, t
= Until 60 seconds have elapsed, while performing confirmation of power failure condition through steps S _44, step S ₄₀ to S ₄₄
Is continued to execute the water absorption increase control corresponding to the "soft" cooking menu.

[0102] When the determination of YES at step S ₄₃ and the set time t = 60 seconds has elapsed is made to perform the normal cooking up control including subsequent boiling step.

[0102] As shown this result, for example, rice characteristics of FIG. 11, after a predetermined temperature Tw, the water absorption step for a predetermined time tw, is made if the number determined between the temperature To～T _1, is the determination The work coil 17 and the heat retaining heater 2 according to the number of
6. A heating pattern suitable for the “soft” menu that reaches the boiling process after performing a sufficient water absorption increase control corresponding to “soft” by turning off the lid heater 25 within a predetermined time t = 60 seconds. Rice cooking control is realized.

In other words, the water absorption of rice in this case is determined by the water absorption in the water absorption step and the control of increasing the water absorption for t = 60 seconds in the high temperature state after the completion of the above-mentioned determination of the total number. So that soft rice can be cooked with certainty.

According to the cooking control system of this embodiment, as described above, once the total number determination start temperature To ° C. is reached, all the heating means such as the work coil are turned off. The rice water temperature in 3 is raised, and then the total number is determined to stabilize the determination result. Further, after the completion of the total number determination, a heating means OF such as a work coil and a heater for controlling the separate cooking is provided.
A water absorption control step by F is provided, and the presence or absence of a heating operation stop time in the water absorption control step, or the length of the heat absorption control step, is controlled with high accuracy according to a target cooking level, thereby realizing accurate cooking. It has become.

That is, in this system, the difference between the inner pot temperature and the inside rice water temperature is reduced to realize an accurate rice cooking amount determination function by stabilizing the total number determination result. The water temperature is high, and the time in the high temperature state after the completion of the total number judgment is effectively used for water absorption control so that effective cooking can be divided, so that accurate heating control can be realized and normal low temperature state The difference in the water absorption rate is larger than the water absorption effect of the above, and it is possible to realize highly accurate cooking control in a short time.

As a result, the water absorption time itself in the normal water absorption step can be made as short as possible, so that the rice cooking time itself as a whole can be shortened and power consumption can be saved. .

[Brief description of the drawings]

FIG. 1 is a cross-sectional view illustrating a structure of an electric rice cooker main body according to a first embodiment of the present invention.

FIG. 2 is an electric circuit diagram showing a configuration of a control circuit unit of the electric rice cooker.

FIG. 3 is a flowchart showing the content of water absorption control according to the cooking level of the electric rice cooker.

FIG. 4 is a view showing rice cooking characteristics at the time of “hard” rice cooking in the separate cooking control of FIG. 3;

FIG. 5 is “Normal” in the cooking control of FIG. 3;
It is a figure which shows the rice cooking characteristic at the time of rice cooking.

FIG. 6 is “Soft” in the cooking control of FIG. 3;
It is a figure which shows the rice cooking characteristic at the time of rice cooking.

FIG. 7 is a diagram showing "early cooking" in the cooking control shown in FIG. 3;
It is a figure which shows the rice cooking characteristic at the time of rice cooking.

FIG. 8 is a flowchart showing the content of the cooking control of the electric rice cooker according to the second embodiment of the present invention.

FIG. 9 is a diagram showing rice cooking characteristics at the time of “hard” rice cooking in the separate cooking control of FIG. 8;

FIG. 10 is a diagram illustrating rice cooking characteristics during “normal” rice cooking in the separate cooking control of FIG. 8;

FIG. 11 is a diagram showing rice cooking characteristics at the time of “soft” rice cooking in the separate cooking control of FIG. 8;

FIG. 12 is a diagram illustrating rice cooking characteristics during “early-cooking” rice cooking in the separate cooking control of FIG. 8;

FIG. 13 is a rice-cooking characteristic diagram for explaining the content of the control of the separate cooking and the total number determination of the conventional electric rice cooker.

[Explanation of symbols]

3 is an inner pot, 7 is a center sensor, 17 is a work coil, 2
7 is a microcomputer unit.

Claims (2)

(57) [Claims] 1. A rice cooker for storing rice and water, a heating means for heating the rice cooker, a temperature sensor for detecting the temperature of the rice cooker, and a predetermined sensor according to a temperature detection value of the temperature sensor. In an electric rice cooker comprising heating amount control means for controlling the heating amount of the heating means with rice cooking characteristics, a cooking level setting means for setting a desired cooking level, and a total number of rice in the rice device The number determination means for judging, the heating stop means for stopping the heating of the heating means until the boiling occurs after the completion of the number determination by the number determination means, and the cooking level setting means set electric rice cookers, characterized in that a and water control means for changing the amount of water absorption by controlling the presence or length <br/> pressurized heat stop time of the heating stopping means in response to cook divided level that is. 2. A rice cooker for storing rice and water, a heat generating means for heating the rice cooker itself, a temperature sensor for detecting the temperature of the rice cooker, and a predetermined sensor according to a temperature detection value of the temperature sensor. In a rice cooker comprising a heating value control means for controlling the heating value of the heating means with the rice cooking characteristics, a cooking level setting means for setting a desired cooking level, and a combination of rice in the rice device. A total number determining means for determining the number, and a period from the completion of the total number determination by the total number determining means to boiling.
In the heat generation stop means for stopping the heat generation of the rice vessel by the heating means, controls the presence, absence or length of the heat generation stop time of the heat generation stop means in response to cook divided level set by the cook divided level setting means An electric rice cooker comprising: water absorption control means for changing a water absorption amount.