正替換頁 玖、發明說明： 【發明所屬之技術領域】 本發明係一種關於藉由 飯，而在短時Η肉去山 内形成加壓狀態以進行煮 叩在短日寸間内煮出美呋 . 、未未飯之壓力式煮飯裝置。 L先刚技術】 使用壓力式煮飯裝置 夂和广 …、飯過矛王中，一般係經過下列 各秋序而完成煮飯：使米於 η 十方、鍋内吸收水分之吸水程序；於 及水後以最大功率急速升溫 .^ ^ 开凰加熱使其達沸騰狀態之升溫加 熱秋序；於完成加壓之 円保持/弗騰狀態下繼續燜煮米飯 之彿騰維持程序；以及於沸 、f騰、、隹持私序後燜煮米飯之燜者 程序等。 使用壓力式煮飯裝置煮飯之最大優點為，煮飯時，特 別是開始沸騰前及沸騰中使鍋内壓力升高，藉由加熱輿壓 力之相乘效果’使水能在短時間内滲透至米粒内進而縮短 ’’、、飯日寸間，並煮出柔軟之米飯。此種壓力式煮飯裝置，已 揭示於例如專利文獻1、2中。 [專利文獻1] 曰本特開平第6-22710號公報 [專利文獻2] 曰本特開第2001-137113號公報 【發明内容】 [發明所欲解決之課題] 歲近之煮飯裝置構造，係藉由運用感應加熱線圈之满 電流’使放入米與水之锅發熱而進行加熱之所謂的煮 6 (修正本）314739 飯衣置為主流，由於鍋本身即為發熱、 内側辟立β八4 , 、、 文可使罪近鋼 央部粒能夠充分加熱，但距離内側壁較遠之中 、上邛之米粒則因加熱不足，而容易產生炊者 均之現象。 刀度I /人熏不 另外’如觀察上述煮飯裝置所者出 中枣邱七，如 不直岍…、出木飯之狀態，鍋之 柘厂 中心部(煮好米飯上面之中心部)-帶之乎 飯因加熱不足，膨脹程度不如内未 蓋時可看刭半钇1•品 土附近之未飯，打開鍋 看到未飯上面之形狀非呈平坦面， 心部較低而上部周邊％ Μ 7 邛中 ^ 周卩（鍋之内側壁附近）較高之般壯，& 缺乏視覺上之美味效果。 门之皿狀，而 再者’上部中心部加熱不足之 使口感欠佳。 U线邊有未芯而 商。另一方面，不同於1Η煮飯裳置之煮飯方式，且早已 商口口化之内裝加熱器之將埶 罢y …板在接於鍋底之熱板式煮飯穿 置，係使用加熱器對鍋底整體 、 隹m U 正襲订加熱，但因對鋼底部之 本中加熱導致火候不均，而使煮好之 而無法使整體煮成一致的狀態。 、^ 肖， 因此，本發明之目的私挥祉 者虹丄& 的仏、—種可均勻炊煮米飯，使 _ 而達到視覺杲味效果之煮飯裝置。 另外，另一目的針對煮飯量 導致煮好之米飯表面不易呈現平：易產生火候不均， ‘供一種煮飯裝置，無論煮飯量 而 面呈現平坦面。 暴均了使煮好之米飯表 [解決問題之手段] (修正本）314739 料料】正替脑丨 -—~ :解决上述課題而發明之本發明煮飯裝置，具備 收谷包含水盘半笪 鸯有· 之加熱機構:、=Γ人煮物之锅；用以加熱鋼内被炊煮物 稱，封閉鍋之開口部之蓋體；具有用 ::内與外部空氣俾將鍋内之壓力維持在大致：預： 二=機構的壓力間;附設於厂堅力闕，用於強制= ==狀態之壓力閥開放機構;以及用以控制加- 動作之:式二Γ藉由愚力闕開放機構執行屋力閥打開 式係好由^ 之控制機構’上述控制機構之構成方 =在猎由加熱使鍋内被炊煮物達到沸騰溫度之沸騰 矛王序中鋼内殘留k旦&夕 、 .....隹持 〜六㈣ 月，以藉由壓力閥開放機構 : 閥執行打開動作而使濟騰中之鍋内壓力-口氣降 //突滞現象而將鋼内米粒擾摔之方式進行控.Γ: :據上述構成’係將包含水及米之被炊煮物放入鍋中 心盖子，開始煮飯後，#由加熱機構開始加熱控制。 U過讓米吸收水分之吸水時間後（吸水程序），急速升溫 力口熱f被炊煮物達料騰狀態（升溫加熱程序），而在鋼内 騰狀態後’由壓力閥開關機構使壓力闕進行開關動 皮、^, 狀心下、准持大致一定（沸騰維持程 :。：鋼：達到彿騰狀態後，因控制機構強制將壓力間設 力閱打開的動作。…閱開放機構執行強制將壓 經由上述動作使銷内壓力產生劇烈變化時，鋼内會隨 :壓力下降產生激烈之濟騰現象，該濟騰現象所產生之泡 沐可使米與水彼此激烈攪拌’而使位於鋼中央部之米粒與 位於鍋内侧壁附近之米粒得以摻雜在一起 藉由上述擾拌動作可使對米粒之加熱平均化，而得以 (修正頁）314739 8 解決炊煮不均之問題，並使煮好之米飯表面形狀呈平坦面 【實施方式】 (第1實施形態） 以下，針對本發明之實施形態中之煮飯裝置進行說明< 第1圖係顯示本發明之第1實施形態之煮飯裝置之考 飯程序概要流程圖(可選擇「糙米-普通煮飯行程」「白米_ 普通煮飯行程」「白米-壽司飯煮飯行程」之3種煮飯行程 之流程），第2圖為該煮飯裝置之部份剖面圖(顯示蓋體、 壓力閥與壓力閥開放機構之部分剖面圖)，第3圖為第2圖 ，部分放大剖面圖(顯示壓力闊與壓力閱開放機構之部分 ^圖）’弟4圖為第】圖所示流程圖中之「縫米_普通煮 Ί詳細之流程圖’第5圖為第4圖所示流程後 飯圖，弟6圖為第！圖所示流程圖中之「白米_普通煮 之：：圖之：詳細Λ流程圖’第7圖為第6圖所示流程後 司飯）煮回飯-弟^圖為弟1圖所示流程圖中之「白米-應用（壽 …' 仃程」之更詳細之流程圖，第9圖為第8 Η所干 流程後之洁敍闰— 圓马弟8圖所不 圖，弟10圖為「糙米_普通者 性圖，第11 ^ π u :飯仃私」之特 圖為「白米未普通煮飯行程」之特性圖，第12 —/、W用（奇司飯）煮飯行程」之特性圖。 弟2圖、第3圖中⑴為煮飯 鋼之複合材所势之你驻， 收（2)為鋁及不鏽 殼，其外側壁與外H =鋼’（3)為收納鋼⑺之外 熱機構(4)(外底壁無圖示、)°女衣有使用感應加熱線圈之加 〇為後盖鍋(2)之開口部(6)之自由間閉蓋體，由設於 (修正本）314739 9 下側可隨意拆卸之内蓋（7)，以及設於其上方之外蓋（8)所構 成。 内蓋（7)係具備有··擁有閥孔（9)之閥座（10);於閥座（1〇) 上裝載成可利用本身重量塞住閥孔（9)之金屬性滾珠（11); 以及由覆蓋滾珠（11)之罩蓋（12)所形成之壓力閥（14)。該壓 力閥（14) ’係藉由鋼(2)内壓力與滾珠（11)本身重量間之平 衡，使滾珠（11)載置於閥孔（9)或與閥孔分離。因此，壓力 閥（14)係根據滾珠”是否以本身重量塞住閥孔（9)的狀態 來開關閥孔（9)。 因此，壓力閥（14)之開關機構（18)，是由.閥孔（9);閥 座（10)，滾珠（11)以及罩蓋（丨2)所形成。 另外，具備有：當鍋（2)内受到異常加壓時（例如煮飯 中壓力閥（14)故障打不開時），可開放使鍋内壓力外洩之安 全閥（13)。 外蓋（8)内之壓力閥〇4)中安裝有柱塞〇7)。該柱塞 係由控制機構（20)控制。亦即，柱塞（17)在未受到控制機構 (20)輸出之一般狀態下，桿〇7a)會自汽缸〇7b)突出而將閥 孔（9)上之滾珠⑴）推往閥孔（9)之橫向而使閥孔⑼強制打 開。另外，當柱塞（17)接收控制機構（2Q)之輸㈣，桿（i 會沒入汽缸（17b)中。此時滾珠⑴）會因其本身重量回到閥 孔（9)上方，並塞住閥孔（9)。 如上所述柱塞（17)，作為壓力間開放機構進行動作， 而壓力閥與壓力閥開放機構係在煮飯程序巾，作為用以使 加壓之鍋内壓力強制下降之壓力變更機構使用。 (修正本）314739 正替換f 另外，於外盍（8)中擁有經由閥孔（9)使鍋（2)内與外部 空氣相通，可將鍋（2)内壓力或蒸氣釋放於外部空氣中之蒸 氣口（15) 〇 …、 另外，煮飯裝置本體（1、， 、 4版U )，具備有用於選擇煮飯行程之 适擇機構（16)。 —而控制機構(2〇) ’如一般所知係由：cpu; r〇m ^ 等之硬版’以及Λ行後述流程内容所需之軟體所構成。[Replacement page], invention description: [Technical field to which the invention pertains] The present invention relates to the use of rice, and in a short period of time, the meat is formed into a pressurized state in the mountain for cooking and cooking in a short day. . A pressure-type rice cooking device that has not yet been eaten. L first technology] use pressure type rice cooking device 夂 and wide..., rice over the spear king, generally through the following autumn order to complete the cooking: the rice in the η ten square, the water absorption process in the pot; And after the water, the temperature is rapidly increased with the maximum power. ^ ^ The phoenix is heated to make it rise to the boiling state to heat the autumn sequence; after the completion of the pressurization, the sputum maintenance process of the rice is continued; , f tempering, and holding the procedures of cooking rice after the private order. The biggest advantage of using a pressure type rice cooking device is that when the rice is cooked, especially before the start of boiling and boiling, the pressure in the pot is raised, and by the effect of heating the pressure of the helium pressure, the water can penetrate in a short time. Into the rice grains, shorten the '', between the rice and the rice, and cook the soft rice. Such a pressure type rice cooking apparatus is disclosed, for example, in Patent Documents 1 and 2. [Patent Document 1] Japanese Unexamined Patent Publication No. Hei No. Hei. No. Hei. By using the full current of the induction heating coil to heat the so-called boiled 6 (corrected) 314739 rice bowl that is heated by the rice and water pot, the pot itself is hot, and the inside is set to be β. Eight 4, , , and text can make the sin near the central part of the steel can be fully heated, but far from the inner side wall, the rice grain of the upper sputum is prone to the phenomenon of sputum due to insufficient heating. Knife degree I / person smoked not the other 'If you observe the above-mentioned rice cooking device, out of the jujube Qiu Qi, if not straight..., the state of the rice, the center of the pot factory (cooked rice top center) -Because the rice is not heated enough, the degree of swelling is not as good as that of the inside. If you don't cover it, you can see the simmering half of the soil. 1. Open the pot and see that the shape of the top of the rice is not flat, the heart is lower and the upper part is lower. Peripheral % Μ 7 邛中^ Zhou Wei (near the inner side wall of the pot) is as strong as the & lack of visually delicious effects. The door is in the shape of a dish, and the lower part of the upper part is not heated enough to make the mouth feel poor. There is an uncore in the U line. On the other hand, unlike the cooking method of 1 Η 饭 裳 , , , , , , , , , , 早 早 早 早 早 早 早 早 y y y y y y y y y y y y y y y y y y y y y y The whole bottom of the pot and the 隹m U are being ordered to heat up, but the heat is uneven due to the heating of the bottom of the steel, so that the whole is not cooked to a uniform state. ^, XI, therefore, the purpose of the present invention is that the rainbow 丄 — — — — — — — — — — — — — — 可 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 In addition, another purpose is that the surface of the cooked rice is not easy to be flat for cooking rice: it is easy to produce unevenness of heat, ‘for a rice cooking device, the flat surface is flat regardless of the amount of rice cooked.暴 了 使 煮 煮 煮 煮 煮 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 314 The heating mechanism of the : · 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 、 In the general: pre: two = the pressure between the institutions; attached to the factory firm 阙, used to force the = == state of the pressure valve opening mechanism; and to control the plus - action: the second Γ by the foolish open The mechanism for the implementation of the house valve is opened by the control mechanism of the ^ control unit of the above-mentioned control mechanism = in the hunting by the heating to bring the boiled material into the boiling temperature of the boiled spear king in the steel residual kdan & eve, .. ... hold for ~ six (four) months to control the opening of the steel in the steel by the pressure valve opening mechanism: the valve performs the opening action to make the pressure in the pot - the gas drop / / stagnation in the cup .Γ: : According to the above composition, the system contains the water and the rice being boiled into the pot center cover. After the start of cooking, heating means starts heating by the # control. U after letting the water absorb the water after the water absorption time (water absorption program), the rapid heating force is heated by the cooking material to reach the material state (heating heating program), and after the steel internal state, the pressure is caused by the pressure valve switching mechanism Switching the skin, ^, under the heart, the quasi-holding is almost constant (Boiling maintenance process: .: Steel: After reaching the state of Fo Teng, the control mechanism forces the pressure between the pressures to open.) When the pressure is changed drastically in the pin through the above action, the steel will have a fierce etonating phenomenon with the pressure drop, and the bubble generated by the equatorial phenomenon can cause the rice and the water to stir vigorously with each other to make the steel The rice grains in the central part are doped with the rice grains located in the vicinity of the inner side wall of the pot, and the heating of the rice grains can be averaged by the above-mentioned disturbing action, and the problem of uneven cooking is solved and corrected. The surface of the cooked rice has a flat surface. [Embodiment] (First Embodiment) Hereinafter, a rice cooking apparatus according to an embodiment of the present invention will be described. <Fig. 1 shows the first aspect of the present invention. Flowchart of the meal-testing procedure of the rice-cooking device of the embodiment (the process of three kinds of rice-cooking trips of "white rice - ordinary rice cooking trip", "white rice _ ordinary rice cooking trip", "white rice - sushi rice cooking trip" Figure 2 is a partial cross-sectional view of the rice cooking device (showing a partial cross-sectional view of the lid body, pressure valve and pressure valve opening mechanism), and Figure 3 is a second drawing, partially enlarged sectional view (showing pressure width and pressure) Part of the open organization ^ Figure) "Dia 4 picture is the first" in the flow chart shown in the figure "Sewed rice _ ordinary cooking Ί detailed flow chart" Figure 5 is the flow chart shown in Figure 4, brother 6 The picture is in the flow chart shown in the figure: "White rice _ ordinary cooking:: Figure: detailed Λ flow chart" Figure 7 is the process shown in Figure 6 after the rice) boiled back to the rice - brother ^ picture for the younger brother In the flow chart shown in the figure, the more detailed flow chart of "White Rice - Application (Shou...'", the 9th picture is the cleansing process after the 8th process - Round Horse 8 is not shown The picture of the younger brother is "The brown rice _ ordinary person's figure, the 11th ^ π u: rice cooker private" special map is "white rice is not ordinary cooking trip" characteristic map, the first 2 —/, W (Ki Si rice) cooking schedule” characteristic map. Brother 2, Figure 3 (1) is the composite of cooking rice, you are stationed, (2) is aluminum and stainless Shell, the outer side wall and the outer side H = steel '(3) is the heat mechanism (4) outside the storage steel (7) (the outer bottom wall is not shown), the female clothing has the twisting of the induction heating coil as the back cover pot ( 2) The free-form closing body of the opening (6) is composed of an inner cover (7) which is detachable on the lower side of (Revision) 314739 9 and an outer cover (8) provided above it. The inner cover (7) is provided with a valve seat (10) having a valve hole (9), and is mounted on the valve seat (1〇) as a metallic ball that can be plugged with the valve hole (9) by its own weight (11) And a pressure valve (14) formed by a cover (12) covering the ball (11). The pressure valve (14)' is placed in the valve bore (9) or separated from the valve bore by the balance between the pressure in the steel (2) and the weight of the ball (11) itself. Therefore, the pressure valve (14) switches the valve hole (9) according to whether the ball "plugs the valve hole (9) by its own weight. Therefore, the switching mechanism (18) of the pressure valve (14) is a valve. Hole (9); valve seat (10), ball (11) and cover (丨2) are formed. In addition, when there is abnormal pressure in the pot (2) (for example, pressure valve in cooking rice (14) When the fault cannot be opened, the safety valve (13) for leaking the pressure inside the pot can be opened. The plunger 〇7) is installed in the pressure valve 〇4) in the outer cover (8). The plunger is controlled by The mechanism (20) controls, that is, the plunger (17) protrudes from the cylinder bore 7b) in the normal state without being output by the control mechanism (20), and the ball on the valve hole (9) (1) Pushing the valve hole (9) laterally to force the valve hole (9) to open. In addition, when the plunger (17) receives the input (4) of the control mechanism (2Q), the rod (i will not enter the cylinder (17b). The ball (1) will return to the valve hole (9) due to its own weight and plug the valve hole (9). As described above, the plunger (17) acts as a pressure opening mechanism, and the pressure valve and pressure valve are open. The structure is used in the rice cooking procedure as a pressure changing mechanism for forcibly lowering the pressure in the pressurized pot. (Revised) 314739 is replacing f. In addition, it has a valve hole (9) in the outer casing (8). The inside of the pot (2) is connected to the outside air, and the pressure or vapor in the pot (2) can be released to the steam port in the outside air (15) 〇... In addition, the body of the rice cooking device (1, , 4 version U) There is a suitable mechanism for selecting the cooking trip (16). - The control organization (2〇) 'As is generally known by: cpu; r〇m ^ and other hard versions' and the following process contents The software is required.
此外，無圖示之銷底安裝有檢測锅底溫度用之溫度感 測器’並於蓋體（8)中適切位置安裝檢測蒸氣溫度之蒸氣感 心’係形成可將溫度資訊傳送至控制機構⑼）之構造。 *另外，雖無圖示但控制機構（2〇)，内建有可作為各種 ^ t功月b使用之時鐘’並有顯示煮飯程序所需之各種經過 ^間之顯示器。 者A接下來’根據第J圖中所示之流程圖，針對本發明 貝::形怨之煮飯裝置之機能進行說明。首先，針對本實In addition, a temperature sensor for detecting the temperature of the bottom of the pan is mounted on the bottom of the unillustrated pin, and a vapor sensation for detecting the temperature of the vapor is installed in a suitable position in the cover (8) to form a temperature information to the control mechanism (9) ) The construction. * In addition, although there is no illustration, the control mechanism (2〇) has a built-in clock that can be used as a variety of powers, and has various displays that are required to display the cooking program. Next, the function of the rice cooking apparatus of the present invention will be described based on the flowchart shown in Fig. J. First of all, for this reality
中煮飯裝置之基本功能進行說明。該煮飯I置，如 y回中斤不基本上，具備有3種煮飯行程。該3種煮, =程為「縫米-標準（普通）煮飯行程A」；「白米-標準（普^ …、飯:耘B」，與「白米-應用（壽司飯）煮飯行程〔」，使 者可精由選擇機構〇6)，自該3種煮飯行程中選擇適^ 一種來進行。 田 各煮飯行程 在糊化温度以下 大功率）將 A、B、C，基本上係依序執行下述各程序： (例如55度）使其吸水之吸水程序；以全加 米與水加熱之升溫加熱程序；保持沸騰狀 (修正本）314739 態之沸騰維持程序；維㈣騰終了後進行之網煮程序^; 網煮程序1(燜煮前半段）結束後進行之再煮程序；以及完成 爛煮之燜煮程序2(燜煮後半段）。 一般而言，糙米因未去除米糠故吸水度較低，相對地， 白米米糠部分較少故吸水性較佳。因此在炊煮糙米時，較 一般炊煮白米（作為普通白飯）時更需使水容易的吸收。因 此，在炊煮糖米時，與炊煮白米時相較，基本上，自者飯 初期就必須盡可能地錢内維持高壓力狀態以進行煮飯動 作。 另方面非以般方式將白米煮成白飯，而將其煮 成壽司飯a西洋炒飯日寺’煮#後之米粒之周目冑好不要附 ，過多水分。因此，在燜煮壽司飯及西洋炒飯用之白米時， 最好降低白米之吸水量，因此必須在沸騰時降低鍋内壓力 以控制吸水量。 亦即，作為舞司飯使用之白米狀態，愈接近鬆散狀態 則愈好捏。此外，作為西洋炒飯使用之白米之米粒狀態， 愈鬆散則愈谷易運用鍋鏟使配料與米粒混合並使調味料容 易入味。 另外，作為稀飯使用之白米，為防止白米變成糊狀， 必須避免滲透之水過剩。 因此，以壽司飯、西洋炒飯、稀飯為代表之煮飯過程， 為了控制米之吸水量’基本上，在開始煮飯初期便必須在 鍋内壓力不致過高的情況下進行煮飯。 别述3種煮飯行程’係貫施以上程序者，而以下將針 (修正本）314739 12 對各行程作具體的說明。如第1圖所示，首先，將裝 有2疋1之水與米之鍋（2)放入外殼（3)内並蓋上蓋體（5)。 接著使用選擇機構（16)選擇煮飯行程（S1)。選定煮飯行 転後（S“），對肖以加熱外殼外底壁與外側壁之加埶機構（4) (線圈）施加高頻電流，與锅之間流通有渦電流，使锅發熱 並使水與米加熱。 /在此針對藉由選擇機構（16)選擇「糙米-標準（普通）煮 ，行程A」之情形進行說明（S3)。為第1 _ a、第4圖及 第5圖之流程圖、以及第1〇圖之特性圖所示，經由加熱機 構⑷開始加熱，同時強制打開壓力閥（14)(經由柱塞（17)使 、朱U 1)自閥孔（9)上方移動（S5))，以進行吸水程序（S6)。 伴Ik吸水辁序之實行，吸水計時器（無圖示）開始計算 吸水時間（Tl=30分）（S7)，同時藉由溫度感測器（無圖示）進 行鍋底溫度（K1)之測量（S8)。在此煮飯行程中，必須將吸 火7間疋為車父煮白米為長，並已預先藉由實驗性得知最 佳吸水時間係可設定為3 0分鐘。 之後，當鍋底溫度（Κ1)達到55度時（S9)即藉由控制機 構（17)控制加熱量（sl〇)，並持續所設定之吸水時間（τι)之 計時。鍋底溫度55度，係為了在最短時間内進行吸水之最 佳溫度。 然後’當吸水時間達到30分鐘後（S11)，使加熱機構 以全加熱量（4)進行加熱（最大功率加熱），同聘操作柱塞（1 7) 將桿（17a)拉入汽缸（17b)内，並在滾珠（11)回到閥孔（9)之狀 態下藉由滾珠（11)之本身重量塞住閥孔（9)，以升高鍋内壓 (修正本）314739 正雜頁 力（根據滾珠之重量決定鍋内壓力）（S1 2)至（SI 3)(升溫加熱 程序）。 如此，以最大功率加熱的同時，藉由使鍋内形成加壓 狀態，可在短時間内使米粒内滲透更多的水分。 藉由滾珠（11)將閥孔（9)塞住，並藉由蒸氣感測器（無圖 不）測量加熱機構（4)以最大功率進行加熱時之蒸氣溫度 (K2)(S14) ’而測出該溫度達到75度。 洛氣感測器所測量之溫度75度，係在目前安裝有蒸氣 感測之位置’在經由用滾珠⑴）之加壓條件下判斷為開 始彿騰時之蒸氣的溫度。 ' 又寸v s i j於里攸役刷在可 持沸騰之狀態（S 1 6)(沸# π τ-、 i M那騰碓持程序）。在此沸騰維持程序 中，柱塞（1 7)受到控制而盔 …、/云進订打開動作，而壓力閱The basic functions of the medium cooking device are explained. The cooking rice I set, such as y back to the pound is not basically, there are three kinds of cooking trips. The three types of cooking, = the course is "sewing rice - standard (ordinary) cooking trip A"; "white rice - standard (Pu ..., rice: 耘 B", and "white rice - application (sushi rice) cooking trip [ The messenger can be selected by the selection mechanism 〇6), and one of the three types of cooking trips is selected. The rice cooking trips are below the gelatinization temperature.) A, B, and C are basically executed in the following procedures: (for example, 55 degrees) to absorb water; the whole water and water are heated. Heating up the heating program; maintaining the boil-like (revision) 314739 state boiling maintenance program; dimension (four) retort after the end of the net cooking process ^; net cooking process 1 (the first half of the cooking) after the re-cooking process; Complete the roast cooking program 2 (half the second half). In general, the brown rice has a low water absorption because the rice bran is not removed, and relatively, the white rice bran portion is less, so that the water absorption is better. Therefore, when brown rice is cooked, it is more desirable to make the water more easily absorbed when cooking white rice (as ordinary white rice). Therefore, when cooking sugar rice, basically, since the beginning of the meal, it is necessary to maintain a high pressure state as much as possible for the rice cooking operation. On the other hand, the white rice is not cooked in the same way as the white rice, but it is cooked into a sushi rice. After the Western rice fried rice, the temple is cooked, the rice grains are not attached, too much water. Therefore, when cooking white rice for sushi rice and Western fried rice, it is preferable to reduce the amount of water absorbed by the white rice, so it is necessary to reduce the pressure in the pot at the time of boiling to control the amount of water absorption. That is, as the state of the white rice used as the dancer's meal, the closer it is to the loose state, the better it is pinched. In addition, as the rice grain state of the white rice used in Western fried rice, the more loose it is, the more it is easy to use the spatula to mix the ingredients with the rice grains and make the seasonings easy to taste. In addition, as a white rice used for porridge, in order to prevent white rice from becoming a paste, it is necessary to avoid excessive water permeation. Therefore, in order to control the amount of water absorbed by the sushi rice, Western fried rice, and porridge, in order to control the amount of water absorbed by the rice, basically, it is necessary to cook the rice in the initial stage of cooking without excessively high pressure. The three types of cooking trips are described as follows. The following procedures are described below for the strokes (Revision) 314739 12. As shown in Fig. 1, first, the water and rice pot (2) containing 2疋1 are placed in the outer casing (3) and the lid body (5) is covered. The cooking course (S1) is then selected using the selection mechanism (16). After the rice cooking line is selected (S"), a high-frequency current is applied to the twisting mechanism (4) (coil) of the outer bottom wall and the outer side wall of the heating shell, and an eddy current flows between the pot and the pot, and the pot is heated. The water and the rice are heated. Here, the case where "brown rice - standard (normal) cooking, stroke A" is selected by the selection mechanism (16) will be described (S3). For the flow charts of the first _ a, the fourth and fifth figures, and the characteristic diagram of the first drawing, the heating is started via the heating mechanism (4) while the pressure valve (14) is forcibly opened (via the plunger (17)). Let, Zhu U 1) move (S5) from above the valve hole (9) to perform the water absorption process (S6). With the implementation of the Ik absorbing sequence, the water absorption timer (not shown) starts to calculate the water absorption time (Tl=30 minutes) (S7), and the bottom temperature (K1) is measured by a temperature sensor (not shown). (S8). During this cooking trip, it is necessary to convert the 7 heats to the length of the white rice cooked by the father, and it has been experimentally known that the optimum water absorption time can be set to 30 minutes. Thereafter, when the bottom temperature (Κ1) reaches 55 degrees (S9), the heating amount (s1〇) is controlled by the control mechanism (17), and the set time of the water absorption time (τι) is continued. The bottom temperature of the pan is 55 degrees, which is the optimum temperature for water absorption in the shortest time. Then 'when the water absorption time reaches 30 minutes (S11), the heating mechanism is heated at the full heating amount (4) (maximum power heating), and the plunger (17a) is pulled into the cylinder (17b). Inside, and in the state where the ball (11) returns to the valve hole (9), the valve hole (9) is plugged by the weight of the ball (11) to raise the internal pressure of the pot (revision) 314739 (The pressure in the pot is determined according to the weight of the ball) (S1 2) to (SI 3) (heating heating program). Thus, while heating at the maximum power, more moisture can be infiltrated into the rice grains in a short time by forming a pressurized state in the pan. The valve hole (9) is plugged by the ball (11), and the vapor temperature (K2) (S14) when the heating mechanism (4) is heated at the maximum power is measured by a vapor sensor (not shown). The temperature was measured to reach 75 degrees. The temperature measured by the Luo gas sensor is 75 degrees, which is the temperature at which the vapor at the time of starting the phlegm is judged at the position where the vapor sensing is currently mounted, under the pressure condition by the ball (1). 'Inch v s i j in the 攸 攸 刷 刷 刷 刷 刷 刷 刷 刷 刷 刷 刷 刷 刷 刷 刷 刷 刷 刷 刷 刷 刷 刷 刷 刷 刷 刷 ( ( ( ( ( ( ( ( ( ( ( In this boiling maintenance program, the plunger (17) is controlled and the helmet/cloud is opened to open, and the pressure is read.
則藉由滾珠（1 1)之本杳舌〇 A 一 ^本身重置與鍋内壓力之平衡反覆進行> 幅度之開關動作以維拷欠兔 、算得略為一致之加壓狀態。 在此期間可加諸右八同、丄 L ^ 者充刀壓力使糙米能夠吸收水分。另 外，在彿騰狀態時鍋内為 —一 马加壓狀恶，故沸騰溫度升高至 100度咼之105度。 I门至 剛侍鋼底溫声π ^ 度（Κ3)達到 130 度（S17) 130度，係判斷彿騰中 Μ ”鍋底溫 乾，而完成收乾時之1Γ 始乾酒，進行強讳 s鋼底溫度（Κ3)逵壬丨丨,， 開始進行燜煮程序:達到广度⑽辦，停止加熱⑻ 時，在計時達到4分^ 進行燜煮時間（T2 = 4分” 里則無法藉由柱塞（1 7)使壓力閥（: (修正本）314739 14 打開’而使壓力閥〇4)形成 煮時間或後述之再煮時間， 之最佳時間。 關」的狀態（S20)。另外，網 亦同樣使用已事先經實驗求得 計時達到4分鐘後（⑵），使用柱塞〇?)進行壓力闕 ，開啟動作。之後，再度藉由加熱機構進行加熱，並在轉 移至再煮程序的同時，開始再加熱時間（T3 = 3分）之計時 (S2—3)。再加熱過程中，係藉由打開閥孔（9)使鍋内蒸氣經 由蒸氣口（15)而自閥孔（9)流散至外部空氣中（s23)。藉此，# 一邊除去附著於米粒表面之不必要的水分一邊進行燜煮， 而可煮出美味的米㉟’同時在打開蓋體時因鋼内壓力與外 部空氣壓形成一致，故蓋體之開關也較容易。 再加熱時間（T3)之計時達到3分鐘後，開始轉移至炊 煮私序2 ’亚開始炊煮時間（T4 = 6)之計時，當計時達到6 刀知後（S26) ’結束煮飯（S27)，並轉移至保溫程序⑻8)。 接者’針對藉由選擇機構（16)選擇「白米_標準（普通） “、、飯行私B」之情形（由白米煮出一般白飯時）進行說明。_ ^以第1圖B、第6圖以及第7圖之流程圖、與第11圖之 特性圖所不’選擇該行程後（S29)，藉由加熱機構⑷開始 進行加熱，同時藉由柱塞（17)強制打開壓力閥（i4) (s3i)， 以進行吸水程序。 以下*耘中所測量之時間及溫度之設定，如無特別說 月則與糙米—標準（普通）煮飯行程b」之情形相同。 吸水计時器開始進行吸水時間（T 1 = 15分）之計時 (S33)同日可藉由溫度感測器進行鍋底溫度（K1)之測量。 15 (修正本）314739 在白米的情況下 設定為較糙米為短之 ，因吸水性較糙米為佳，故吸水時間 15分鐘。 _ ^ & ’凰度達到55度後（S3 5)，控制加熱量並繼續 仃頂先設定之吸水時間（Τ1)之計時（S36)。 功率及水時間（Τ1)達到15分鐘後（S37)，以全加熱量（最大 ^ )進仃加熱（S38)(升温加熱程序），同時操作柱塞（17)使 、）推入’飞缸（1 7b)内，並藉由本身重量使滾珠（丨〗）載置 於閥孔（9)以塞住閥孔（9)，以提高鍋内壓力（S39)。 藉由洛氣感測器（無圖示）進行蒸氣溫度之測量 )在測里出条氣溫度（Κ2)達到75度時（S41)，即轉移 至沸騰維持程序（S42)。 方、’弗騰維持程序中，係藉由柱塞（丨7)開啟壓力閥〇 4) 之動作間斷地進行多次變更壓力之操作（S43)。亦即，係藉 $強制性地打開壓力閥（14)數次，並反覆連通、阻斷已加 壓之鍋内與外部空氣而使鍋内壓力一口氣下降（在此情況 下最好反覆多次開關以增加攪拌效果）。當鍋内壓力大幅 P牛低蚪，會產生突沸現象並在鍋内產生泡沫，使米與水受 J授拌並使中央側之米飯移動至鋼内之側方，其結果可 使米粒全體充分加熱。 此時之鍋内之壓力變動係第丨丨圖所示。進行至沸騰維 才寸私序後立刻實行最初之壓力變更操作。此乃因為，剛進 入沸騰維持程序時鍋内殘留水量較多，而殘留水量越多則 米粒在鍋内越容易移動並攪拌。在殘留水量較多之沸騰維 持紅序初期，藉由柱塞（1 7)強制打開壓力閥（1 4)之開關機構 (修正本）314739 (18)，可使米粒攪拌更為劇烈。 另外，由於在沸騰維持程序後半鍋内殘留水量減少， 米較不易移動，i欠即使鍋内產生突沸現象也不易獲得較大 之攪拌效果。 如上所述，經由數次開關壓力閥（14)使加熱不足部位 之米粒進行攪拌，可使加熱狀態平均，並使最後煮出之米 飯表面呈現平坦面。 該壓力閥（14)之開關過程為第7圖所示。壓力間開關 錢之設定’係預先利用程式設定（S44)，當煮飯量多時減 >開關-人數’而§煮飯量少時則增加開關次數（s (S47)。 更具體而言’當煮飯量多時，因水位較高且更接近东 上方之内蓋⑺，故多次進行開關會使㈣或米粒自閥孔（9 :蒸氣口⑴)彈出之虞慮。在本實施形態中，為防止上述 情形，可在煮飯量多時減少壓力閥（14)之開關次數，並藉 由攪拌米粒使之平均化並避免 U尤从煮不均，而在煮飯量少時 則猎由增加開關次數達到平 咬Θ十叼化並防止炊煮不均之情形的 產生。 “^:人數反覆進行壓力閥（14)之強㈣啟動作以 利用废珠（11)之本身重量而產生之璧力閥之關閉動作 之後為使壓力間（14)無法進行強制開啟動作（州 t閾〇4)乃藉由滾珠(W之本身重量與鍋内壓力. 進料㈣關動作以維持略呈-致之加壓狀態 炱、.fe 進仃彿騰持續維持程序中之加熱量控制 (修正本）314739 17 坪母正替換頁 (S50)，並持續沸騰維持程序，直至測量出鍋底溫度（K3) 為130度為止（S5 1)。 測出鍋底溫度（Κ3)為130度後（S52)，與前述「糙米_ 才示準（普通）煮飯行程」相同，停止加熱（s 5 3 )，而轉移至燜 煮程序1並開始燜煮時間（丁2 = 4分）之計時（S54)，在計時達 到4分鐘前乃停止藉由柱塞（17)開啟壓力閥之動作（14)。 燜煮時間經過4分鐘後（S55)，轉移至再煮程序，並藉 由柱塞（17)強制打開壓力閥（14)(856)，並開始再加熱時間9 (T3 = 3分）之計時（S57)。 再加熱時間（Τ3)計時達到3分鐘後（S58)，轉移至網煮Then, by the balance of the ball (1 1), the tongue A ^ itself is reset and the balance of the pressure in the pot is repeated to perform the switching operation of the amplitude to restore the rabbit to a slightly uniform pressure state. During this period, the right octagonal, 丄 L ^ can be added to the pressure of the knife to allow the brown rice to absorb water. In addition, in the state of Fo Teng, the inside of the pot is a kind of pressurized, so the boiling temperature rises to 105 degrees of 100 degrees. From the I door to the steel floor, the temperature of the steel π ^ degree (Κ3) reaches 130 degrees (S17) 130 degrees. It is judged that the bottom of the pot is warm and dry, and the dry wine is finished at the end of the harvest. Steel bottom temperature (Κ3)逵壬丨丨, start the cooking process: reach the breadth (10), stop heating (8), when the timing reaches 4 minutes ^ the cooking time (T2 = 4 points) can not be used by the column The plug (17) causes the pressure valve (: (correction) 314739 14 to open 'and the pressure valve 〇 4) to form the cooking time or the re-cooking time described later, the optimum time of the closing state (S20). The net is also used after the test has been obtained for 4 minutes ((2)), using the plunger 〇?) for pressure 阙, opening action. Thereafter, the heating is again performed by the heating means, and the reheating time (T3 = 3 minutes) is started (S2-3) while being transferred to the recooking program. During the reheating process, the vapor in the pot is caused to flow from the valve hole (9) to the outside air (s23) through the vapor port (15) by opening the valve hole (9). Therefore, while removing the unnecessary moisture attached to the surface of the rice grain, the cooked rice 35' can be cooked while the lid is opened, and the pressure in the steel is consistent with the external air pressure when the lid is opened, so that the lid body is The switch is also easier. After the reheating time (T3) has reached the time of 3 minutes, it will start to shift to the time of the cooking start 2' sub-cooking time (T4 = 6). When the timing reaches 6 Knife (S26) 'End cooking ( S27), and transferred to the insulation program (8) 8). The pick-up is described in the case where "white rice _ standard (ordinary)" and "rice line private B" are selected by the selection mechanism (16) (when white rice is cooked from white rice). _ ^ After the stroke is selected by the flow chart of FIG. 1 , FIG. 6 and FIG. 7 and the characteristic diagram of FIG. 11 (S29), heating is started by the heating mechanism (4) while the column is being heated. The plug (17) forcibly opens the pressure valve (i4) (s3i) for the water suction procedure. The setting of the time and temperature measured in the following *耘 is the same as that of the brown rice-standard (normal) rice cooking course b" unless otherwise specified. The water absorption timer starts to count the water absorption time (T 1 = 15 minutes) (S33). The bottom temperature (K1) can be measured by the temperature sensor on the same day. 15 (Revised) 314739 In the case of white rice, it is set to be shorter than brown rice. Because the water absorption is better than that of brown rice, the water absorption time is 15 minutes. _ ^ & 'After 55 degrees (S3 5), control the amount of heating and continue the timing of the water absorption time (Τ1) set by the dome (S36). After the power and water time (Τ1) reaches 15 minutes (S37), the total heating amount (maximum ^) is heated (S38) (heating heating program), while the plunger (17) is operated to push the "flying cylinder" In (1 7b), the ball (丨) is placed in the valve hole (9) by its own weight to plug the valve hole (9) to increase the pressure in the pot (S39). The vapor temperature is measured by a gas sensor (not shown). When the strip temperature (Κ2) reaches 75 degrees (S41), it is transferred to the boiling maintenance program (S42). In the "Furton maintenance process", the operation of changing the pressure is intermittently performed by the operation of opening the pressure valve 〇 4 by the plunger (丨7) (S43). That is, it is necessary to open the pressure valve (14) several times by force, and repeatedly connect and block the pressure inside the pot and the outside air to lower the pressure inside the pot (in this case, it is better to repeat more) Secondary switch to increase the stirring effect). When the pressure in the pot is too low, the bull will be bumped and a foam will be generated in the pot, so that the rice and the water are mixed by J and the rice on the center side is moved to the side of the steel. As a result, the rice grains are fully satisfied. heating. The pressure change in the pot at this time is shown in the figure below. The initial pressure change operation is performed immediately after the boiling order is completed. This is because the amount of residual water in the pot is large when the boiling maintenance program is first entered, and the more the residual water amount, the easier the rice grains move and stir in the pot. In the early stage of the boiling-maintaining red-sequence with a large amount of residual water, the opening mechanism (correction) 314739 (18) of the pressure valve (14) is forcibly opened by the plunger (17), so that the rice grains can be stirred more vigorously. In addition, since the amount of residual water in the half pot is reduced after the boiling maintenance process, the rice is less likely to move, and it is difficult to obtain a large stirring effect even if a sudden boiling phenomenon occurs in the pot. As described above, the rice grains in the insufficiently heated portion are agitated by the number of times of switching the pressure valve (14) to average the heating state, and the surface of the rice which is finally cooked is flat. The switching process of the pressure valve (14) is shown in Fig. 7. The setting of the pressure switch between the pressures is set by the pre-use program (S44), and when the amount of cooking is large, the number of switches is increased (s47). More specifically, when the amount of cooking is small, the number of switches is increased (s47). More specifically, 'When there is a large amount of rice, because the water level is higher and closer to the inner cover (7) in the east, the switch will cause (4) or the rice grain to pop out from the valve hole (9: steam port (1)). In the form, in order to prevent the above, the number of times of switching of the pressure valve (14) can be reduced when the amount of rice cooking is large, and the rice is averaged by stirring the rice grains to avoid uneven U, especially when the rice cooking amount is small. Then the hunting is done by increasing the number of switches to achieve a flat bite and preventing the uneven cooking. "^: The number of people repeatedly presses the pressure valve (14) (4) to start using the weight of the waste beads (11) After the closing operation of the generated force valve, the forced opening operation (state t threshold )4) is not performed between the pressures (14) by the balls (the weight of the W itself and the pressure in the pot. The feeding (4) is closed to maintain Slightly - the state of pressurization, fe, 仃 仃 仃 持续 持续 持续 持续 持续 持续 持续 持续(Revised) 314739 17 The mother is replacing the page (S50) and continues to maintain the program until the bottom temperature (K3) is measured at 130 degrees (S5 1). After measuring the bottom temperature (Κ3) is 130 degrees ( S52), in the same manner as the above-mentioned "brown rice _ only the normal (normal) rice cooking course", stop heating (s 5 3 ), and transfer to the cooking program 1 and start the cooking time (d 2 = 4 minutes) (S54) ), the action of opening the pressure valve by the plunger (17) is stopped before the timing reaches 4 minutes. After the cooking time is 4 minutes (S55), the transfer to the re-cooking program is performed by the plunger (17). ) Force the pressure valve (14) (856) to open and start the reheating time 9 (T3 = 3 minutes) (S57). After the reheating time (Τ3) reaches 3 minutes (S58), transfer to the net boil
程序2並開始燜煮時間（τ和6分）之計時（s59)，計時達到I 分鐘後（S60)’即結束煮飯過程（S61)，並轉移至保溫 (S62) 〇 於前述「糖米-標準（普通）素飯行程」與「白米-標準（售 通）煮飯行程」之各別流程中’係在燜煮程序i結束後強制 開啟壓力闊（14)，其目的係為 ~ J在凡成煮飯亚轉移至保溫 程序後，自鍋内取出米飯時，At 才月匕夠排除多餘的水分之外， 同時可隨著打開蓋體（5)使外 P二乳進入鋼内而便於開啟 皿肢：’以防止在開啟芸㈣往# 啟 」文一右鍋内呈高壓狀態，議開 “ 成之南溫蒸氣或米粒飛散的危險。 接著，針對經由選擇機構 者鈕一 ^ ^ ± 再璉擇「白米-應用（壽司飯: …、飯仃耘C」之铋況進行說 者钇一加广,,/0 k擇白米-應用（壽司飯: -、飯仃私C」後（S63)，係為第 ^ 之产P F! ,¾ - 7 〇 弟1圖C、弟δ圖以及第9圖 心机％圖、與弟1 2圖之特柯 一 、 圖所示，藉由加熱機構(4)開 (修正本）314739 18 啐得蘇!擬正替換頁 始加熱（S64)’同時藉由枉塞〇7)打開壓力閥（i4)(s65)，以 實行吸水程序（S66)。 以下流程中所測吾夕卩士日日 叮j里之日守間與溫度之設定，如無特別說 明者與「糙米《標準（普通）煮飯行程A」相同。 以吸水計時器開始吸水時間（Tl = l〇分）之計時（S67)， 同時開始鍋底溫度（K1)之測量（S68)。 ’、、、飯行転C，為炊煮壽司飯、西洋炒飯使用米之行程 者，在該情況下，最好降低米粒内之含水量。因此，吸水 時間設定為較白米_標準煮飯行程B更短之10分鐘。 鋼底度（K1)達到55度後（S69)，控制加熱量並繼續 進行事先設定之吸水時間（T1)之計時（S7〇)。 吸水時間（τυ達到10分鐘後（S71)，以全加熱量（最大 功率）加熱（S72)，將壓力閥（14)定在開啟狀態（S73)，並測 量出蒸氣溫度（K2)(S74)(升溫加熱程序）。 測量出蒸氣溫度（K2)達到75度後（S75)，轉移至沸騰 維持程序，並繼續控制加熱量（S76)(沸騰維持程序）。 測ΐ出鍊底溫度（K3)達到13〇度後（S78)，停止加熱 (S79) ’轉移至燜煮程序1，並開始燜煮時間（T2 = 4分）之計 T (S8 0) ’但在該期間内壓力閥（14)仍為開啟狀態。因此， 在。亥行私中鍋内壓力係經常保持在接近外部氣壓之壓力 下。 網煮時間到達4分鐘後（S81)，使壓力閥（14)在開啟狀 心（8 2)下’轉移至再煮程序，並開始再加熱時間（丁 3 = 3分） 之計時（S83)。 19 (修正本）314739 再加熱時間到達3分鐘後（S84)，開始進行燜煮程序 2 ’並開始燜煮時間（T4 = 3分）之計時（s85)。燜煮時間計時 到達3分鐘後（S86)，結束煮飯(S87)，並轉移至保溫程序 (S88) 〇 如上所述’所得到之壽司飯或西洋炒飯用米飯時，可 擭知多餘水分受到控制之米飯（容易捏成壽司，及作為西洋 炒飯之具有鬆散口感之米飯）。 此外，可將各煮飯行程中之壓力閥（丨4)的啟動狀態整 口如下。在選擇「糙米-標準（普通）煮飯行程A」時，係形 成：在升溫加熱程序中-關（鍋内壓力為加壓狀態），在沸騰 維持程序中-關（加壓狀態），在燜煮程序中_開（略接近外部 空氣壓力狀態）。選擇「白米-標準（普通）煮飯行程B」時， 係形成··在升溫加熱程序中一關（加壓狀態），在沸騰維持 轾序中一開、關（重複加壓狀態、排壓狀態），在燜煮程序 中一開（略接近外部空氣壓力狀態）。在選擇「白米-應用（壽 司飯）煮飯行私C」時，則形成：在全部程序中—開（略接 近外部空氣壓力狀態）之狀態。 (弟2實施形態） 第2實施形態，係以第丨實施形態中之「白米_標準（普 通）煮飯行程B」為基礎，為使增加煮飯量時也能藉由本發 月传到充分之攪拌效果，而加以改良者。 在該第2實施形態之發明中，係藉由在吸水程序中限 制米之吸水量使吸水程序結束時米之含水率得以低於預定 之上限值，而在鍋内殘留水量較多的狀態下得以進行升溫 (修正本）314739 20 量較多的狀態下引發突.t 4 斤捋在殘留水 m大沸現象。若殘留水 内就越容易移動，在該情 夕未在鍋 形態之情況更能夠使米激烈攪拌。 弟1只把 但是，若過於限制米的吸水量在吸水程 可增加殘留水量但卻只能者出 T 雖Program 2 starts the timing of cooking time (τ and 6 minutes) (s59), after the time reaches 1 minute (S60), the cooking process is finished (S61), and the heat transfer (S62) is transferred to the aforementioned "sugar rice". - In the separate process of the standard (ordinary) vegetarian meal and the "white rice - standard (sales) cooking trip", the pressure is widened after the cooking program i is finished (14), the purpose is ~ J After the rice is transferred to the heat preservation program, when the rice is taken out from the pot, At will only remove excess water, and at the same time, the outer P-milk enters the steel with the cover (5) opened. It is convenient to open the dish: 'To prevent the high pressure state in the right pot after opening the 芸 (4) to #启启文, discuss the danger of the south temperature steam or rice particles flying. Then, for the button through the selection mechanism ^ ^ ± Then select "White rice - application (sushi rice: ..., rice cooker C) for the sake of the speaker, and /0 k choose white rice - application (sushi rice: -, rice cooker private C) (S63), is the product of PF!, 3⁄4 - 7 〇 brother 1 Figure C, brother δ diagram and ninth diagram of the machine, and the brother of the brother As shown in the figure, the heating mechanism (4) is opened (corrected) 314739 18 啐得苏! Quasi-replacement page start heating (S64)' while opening the pressure valve (i4) (s65) by 枉 〇 7) In order to implement the water absorption procedure (S66). The following schedule shows the setting of the day and day temperature of the day of the day, and if there is no special explanation, the "brown rice "standard (ordinary) rice cooking trip A" The same time. Start the water absorption time (Tl = l〇 points) with the water absorption timer (S67), and start the measurement of the bottom temperature (K1) (S68). ',,, rice, 転C, for cooking sushi rice, Western rice fried rice uses the rice course, in this case, it is best to reduce the water content in the rice grain. Therefore, the water absorption time is set to be 10 minutes shorter than the white rice _ standard rice cooking stroke B. The steel bottom degree (K1) reaches 55 After the degree (S69), the heating amount is controlled and the time (S7〇) of the previously set water absorption time (T1) is continued. The water absorption time (after τυ reaches 10 minutes (S71), the total heating amount (maximum power) is heated (S72). ), set the pressure valve (14) to the on state (S73), and measure the vapor temperature (K2) (S7) 4) (heating heating program) After measuring the vapor temperature (K2) to 75 degrees (S75), transfer to the boiling maintenance program, and continue to control the heating amount (S76) (boiling maintenance program). K3) After reaching 13 degrees (S78), stop heating (S79) 'Transfer to cooking program 1 and start cooking time (T2 = 4 minutes) T (S8 0) 'But the pressure valve during this period (14) It is still open. Therefore, the pressure in the private pot is often kept close to the pressure of the external air pressure. After the net cooking time reaches 4 minutes (S81), the pressure valve (14) is transferred to the re-cooking program under the opening center (8 2), and the reheating time (D 3 = 3 minutes) is started (S83). . 19 (Revised) 314739 After the reheating time has elapsed for 3 minutes (S84), the cooking program 2 ' is started and the cooking time (T4 = 3 minutes) is started (s85). After the cooking time has reached 3 minutes (S86), the cooking is finished (S87), and the process is transferred to the heat preservation program (S88). When the sushi rice or the western rice for rice is obtained as described above, the excess water is known. Controlled rice (easy to knead into sushi, and rice with a loose taste as a Western fried rice). In addition, the activation state of the pressure valve (丨4) in each cooking trip can be as follows. When "Brown Rice - Standard (Ordinary) Rice Cooking Trip A" is selected, it is formed: in the heating and heating program - off (the pressure in the pot is pressurized), in the boiling maintenance program - off (pressurized state), in In the cooking program _ open (slightly close to the external air pressure state). When "White rice - standard (normal) rice cooking trip B" is selected, it is formed in the heating and heating process (pressurized state), and is turned on and off in the boiling maintenance sequence (repetitive pressurization state, pressure discharge) State), one open in the cooking program (slightly close to the external air pressure state). When "White Rice - Application (Shou Si Rice) Cooking Rice Private C" is selected, it is formed in the state of "opening (slightly approaching the external air pressure state) in all the procedures. (2nd embodiment) The second embodiment is based on the "white rice _ standard (ordinary) rice cooking course B" in the third embodiment, and can be sufficiently transmitted by the present month in order to increase the cooking amount. The stirring effect is improved. In the invention of the second embodiment, the water content of the rice at the end of the water absorption process is lower than the predetermined upper limit value by the water absorption amount in the water absorption program, and the amount of residual water in the pan is large. Under the condition that the temperature is raised (corrected) 314739 20, the amount of the protrusion is increased. If the residual water is more likely to move, the rice can be stirred more vigorously in the case of the pot. Brother 1 only, but if you limit the amount of water absorbed by the rice in the water absorption process, you can increase the amount of residual water, but you can only produce T.
心 此煮出殘留有米芯之米飯，故在PP 制吸水量時最好使吸水程庠社 文在限 之下限值。序-束時之米之含水率大於預定 根據實驗所得之上述上限值、下限值之結果，口要 之含水率在纖至30.5%的範圍内，不論煮飯量多：均 :藉突彿得到充分授拌效果’且煮出的米飯經過試吃評比 後’可確定煮出美味之米飯。 以下根據第13圖至第19圖說明本實施形態2之特徵 部分。此外’若無特別說明之部分係與第i實施形態相同。 "。第13圖僅顯示相當於第i圖「白米_標準（普通）煮飯 :心A」之部分之要部流程圖（為方便說明，程序號碼係與 第1圖不同）’第丨4圖為第13圖所示之「白米_普通煮飯 ^程」，詳細流程圖，第15圖為第14圖所示流程圖之流 私圖，第16圖為第13圖所示「白米_標準（普通）煮飯行程」 之特性圖。第1 7圖顯示為不同米之種類與新舊之含水率與 吸水時間及吸水溢度之關係圖，第18圖顯示煮好米飯之表 面形狀圖，第19圖顯示以感官測驗所得之試吃評比結果。 在第2實施形態之煮飯裝置中，選擇「白米-普通煮飯 仃裎」時（S101至S103)，係為第13圖、第14圖、第15 (修正本）3M739 21 "爪氡圖以及第i 6圖之特性圖所示，係藉由加熱機構 開士么《隹y 一丄 , ^ f仃σ熱^104)，同時強制打開壓力閥（14)(S105)，以 貫行吸水程序（S106)。 日士間Γ ^吸水程序之實施，吸水計時器（無圖示）開始吸水 二10分)之計時(S107) ’同時以溫度感測器（無圖示） 測I(S〗〇8)鍋底溫度（K1)。 鋼底溫度（Κ1)達到55度後（S109)，控制加熱量 11〇)，並繼續吸水時間（Τ1)之計時（S1U)。 /之吸水日守間（Tl)之10分鐘與鋼底溫度（K1)之55 事先經實驗所得之、可使吸水程序結束時之米 水率達到20%至3〇 5%之r R Ώ，士 溫）。 /°之乾圍之吸水時間以及鍋底溫度（水 例如’為使米之含水率 述測量資料求得。 山艮之3〇·5%，可經由下 =7圖’係針對數種米之種類（廢牌）或年 二’在水溫(對應銷底溫度)55度，吸：之 1 5分鐘之芍中π V、， y 1 υ刀逢里或 -, ，斤測量的米之含水率之資料。如資斜所 不，不論米之種類及薪翁I 、科所 時米之含水率為 將吸水時間設定為分鐘 了不4 5水率為28%至30 5% 〇 s从複〜Heart This rice boiled with rice core, so it is best to limit the water absorption to the lower limit when PP absorbs water. The moisture content of the rice at the time of the sequence-beam is greater than the above-mentioned upper and lower limit values obtained according to the experiment, and the moisture content of the mouth is in the range of 30.5% of the fiber, regardless of the amount of rice cooked: The Buddha gets a full blending effect 'and the cooked rice is tasted after the trial is judged' to make a delicious rice. The features of the second embodiment will be described below with reference to Figs. 13 to 19 . Further, the parts which are not specifically described are the same as those in the i-th embodiment. ". Fig. 13 shows only the flow chart of the main part corresponding to the part of the white rice _ standard (normal) cooking rice: heart A (for convenience, the program number is different from Fig. 1). Figure 13 shows the white rice _ ordinary cooking rice course, detailed flow chart, Figure 15 is the flow chart of the flow chart shown in Figure 14, and Figure 16 is the white rice _ standard (Figure 13) The characteristic map of the "cooking meal". Figure 17 shows the relationship between the water content and the water absorption time and the water absorption degree of different types of rice, Figure 18 shows the surface shape of the cooked rice, and Figure 19 shows the taste of the sensory test. Evaluation results. In the rice cooking apparatus of the second embodiment, when "white rice - ordinary rice cooker" is selected (S101 to S103), it is the 13th, 14th, and 15th (corrected) 3M739 21 " The figure and the characteristic diagram of Fig. 6 show that the heating mechanism is used to open the pressure valve (14) (S105) by means of the heating mechanism, "隹y 丄 丄, ^ f 仃 σ heat ^ 104). Water absorption program (S106). Between the Japanese and the Japanese, the implementation of the water absorption program, the water absorption timer (not shown) starts to absorb water for 10 minutes) (S107) 'At the same time, the temperature sensor (not shown) measures I (S〗 〇 8) Temperature (K1). After the steel bottom temperature (Κ1) reaches 55 degrees (S109), the heating amount is controlled 11〇), and the time of the water absorption time (Τ1) is continued (S1U). / 10 minutes of water absorption day (Tl) and 55 times of steel bottom temperature (K1). The experimental results of the water absorption rate at the end of the water absorption process can reach 20% to 3〇5% of r R Ώ, Shi Wen). /° The water absorption time of the dry circumference and the temperature of the bottom of the pot (water, for example, is obtained by measuring the moisture content of the rice. 3〇·5% of the mountain, which can be used for the type of rice by the bottom = 7 figure) (waste card) or year two 'at the water temperature (corresponding to the bottom temperature of the pin) 55 degrees, suction: 1 5 minutes after π π V,, y 1 υ 逢 或 or -,, 斤 measured the moisture content of rice The information. If the price is not the same, regardless of the type of rice and the salary I, the water content of the rice is set to the water absorption time is not 4 5 water rate is 28% to 30 5% 〇s from the complex ~
Plf . ^ ^ . °另外，設定為15分鐘時， 則未之含水率為31 %至34。/ | , 刀含里％， ,^ r 由此可知，無論米之籀相盔 何，當水溫為55声砵萁收Ώ 疋種續為 勹乃度％右將吸水時間設定 含水率低於3〇.5%。 刀知則可使 可使米之含水率達到下限之20%以上之水、、 度）及吸水時間，亦由 之^皿（鍋底溫 兀Ύ由相冋之測量資料中求得。 (修正本）314739 22 )正替換頁 m 如上所述，在第2實施形態2中，係將水溫（鍋底溫度） (κι)設定為55度，吸水時間（T1)設定為分鐘。 吸水時間（Τ1)到達10分鐘後（S111)，以全加熱量進行 加熱（S112)。同時將柱塞（17)之桿〇7a)塞入汽缸（1几），並 利用滾珠（11)之本身重量載置於間孔⑼上，以閉塞間孔 (9)，而提高鋼内壓力（sn3)。 ^後，測量蒸氣溫度（K2)(S1 14)。然後繼續加熱直 測出洛氣溫度（K2)達到75度（S115)。 :量出蒸氣溫度達到75度後（su5)，移轉至在鋼⑺ 1始彿騰之沸騰維持KS116)。 轉至沸騰維持程序後，立刻控埶 基(”二…次之強㈣力閥(14 — 作持續4秒(S118)，等待壓力閥（14)的強制開啟動 、使鋼内壓力降到接近外部氣麼之程 猎此，讓鍋内壓力一 ) 生激烈之沸## & 口軋降至接近外部氣壓，使之產 …、心哪騰狀態（突池d自 、， 米粒。 心h亚利用所產生之泡沫攪拌 :外’開啟動作之時間係 剛奸可回復到外冑 3 t錢間為昼力 行搜拌之時間。介戸、 並以最大限度之彿騰能量進 T 1亦即，時間A 9 , 至外部氣壓故合 ]马2至4秒時因壓力無法回復 曰乂成若干沸塍处旦 長開啟時間至4秒以上 ，此置之殘留。另外，亦可延 此開啟動作之時η θ上但時間過長易發生水分外濺，因 之搜拌(殘留水量;取多好且為2至6秒。如上所述至少第-次 見、，期望效果最佳的時候），必須 (修正本）314739 23 it替換頁 由加壓狀態大幅變更壓力使之接近外部氣壓以進行更激烈 之攪拌。 完成第一次攪拌後將柱塞（17)之桿（17a)塞入汽缸（1 7b) 内使壓力閥（14)無法開啟（S120)，並開始加熱（S121)，等候 28秒（S 122)。28秒為鍋内壓力可充分回復以進行下一次攪 拌所需之時間，為已事先經實驗所得之最佳時間。 另外，在藉由柱塞使壓力閥無法強制開啟之狀態下， 鍋内壓力最好維持在L10至2·2〇之氣壓。經由將鍋内壓 力維持在該範圍内，可充分進行由突沸現象引發之授摔。 此外’只考慮到突彿現象之利用日寺，亦可再度提昇麼力， 但煮飯裝置之耐麼性等其他因素也會造成問題，故 乾圍最佳。 經過28秒後，確認壓力閥之開關次數為事先所設定之 6 a(S133)。若開關次數未超 i隹并颅士. 义、5 —人，則再度回到Sll6以 進仃[力閥之強制開啟’並重複川6至s⑴之 後重複開關使壓力閥之開關數 /驟。；，、、、 1關數達到6次（S133)。 此外’在本實施形離中 ,^ 中進仃6次之壓力閥開關時，潭 、“、/啟動作時間均為4秒，但隨著次數增加殘留水： 、漸減少導致米之移動亦較為里 啟動作時間。例如亦可隨著第^ Z應二人數調整開 加長開啟動作時間。 、弟乂之次數增加而 此時鍋内之壓力變動，為 維持程序中，對應6次之壓力 6次劇烈之壓力下降。 弟16圖所示。亦即，在沸騰 閥之強制開啟動作而產生了 (修正本）314739 24 顯务正替換頁 另外，在彿騰維持裎库φ ΒΘ / ^ 芦付枉序中，壓力閥（14)之強制開啟動 作次數以3至6次為伴。戈如‘ 為仏右锅内殘留水量足夠則次數越客 效果越佳，但是沸騰維持程序中之殘留水量會隨時間 ’皮> ’因此即使增加開啟動作次數殘留水量在沸騰維持程 序後半中亦會減少，而使鋼内之米之移動變得困難， 使進行強制開啟動作授拌效果亦較差。因此，在沸騰維持 工作初期開啟動作以3至6次最為理想。 々結束6次之壓力變更操作後，將柱塞（17)之桿（17a)塞 紅（17b)内，使壓力閥〇4)無法開啟（si34)。之後，繼 續控制加熱量並持續進行滞騰維持程序（Sib)，直到測出 鋼底溫度（K3)達到130度（S136)。 鍋底溫度（K3)達到130度後，停止加熱（si38)， 移到燜煮程序1。 士轉移至燜煮程序1後，開始燜煮時間（T2=4分）之計 (tut)到達4分鐘前係藉由柱塞〇7)使•力閥(14)無法開啟 燜煮時間達到4分鐘後（S140)，藉由柱塞〇7)開啟麼 力閥⑽（S141)，並轉移至再煮程序’並開始再加熱時間 (丁3 = 3 分）之計時（S142) 〇 完成再加熱時間（T3)3分鐘之計時後（S143)，移轉至燜 煮程序2,並開始燜煮時間（T4=6分）之計時（si4㈠。完成& =鐘之計時後⑻45)，完成煮飯（S146)，並移轉至保溫 序（S147) 〇 煮好之米飯表面形狀為第18圖所示。圖中左列（心為 (修正本）3]4739 25 潜換頁 傳統煮飯方式(不進行壓力變更之煮飯方式)所形成之米飯 形狀，中央歹,】（b)為第】實施態「 小〜 曰木·私準（普通）煮飯 :程」所形成之米飯形狀’ ^列⑷為第2實施形態之「白 準(普通)煮飯行程」所形成之米飯形狀，上段為3杯 未之煮飯，下段為5.5杯米之煮飯。 根據傳統之煮飯方法，不論煮飯量多募米飯表面都合 =盤狀。使用第1實施形態之煮飯方法《之為沸騰炊i =3杯米時為平坦狀，但在5 5杯米時則呈現些微盤 ,。使用第2實施形態2之煮飯方法(稱之為彿騰炊煮2) 日守不淪煮飯量多少均會呈現平坦狀。 另外’根據官能測驗所得之試吃評比資料係顯示於第 丄y圖。 =風料比資料中，係以光澤、香味、味道、黏度、 ::广、吾欲等6項進行評比。根據上述各項之評比基準， 盥矛：择香味、味道、喜歡上係以點數高者為#，而黏度 則以適當之黏度與柔軟度較佳，一般而言，黏 :想。.至3.9左右，柔軟度在3.。至3.2左右之點數最為 ^圖之上^又資料，係針對在吸水程序中以5 5度之 :下進仃吸水時之傳統煮飯方式(無攪拌），與第2 :二恶之煮飯方式（彿騰炊煮2)之風味度評比（光澤、香 未k ^ ^ '柔軟度、喜歡）進行比較所得之資料。在 下’根據上述評比基準，帛2實施形態2之煮飯方 法之任何一項均較為優異。 (修正本）314739 26 = 19圖之中段資料，乃針對第1實施形能之者 飯方式（在以浸泡溫度55度進行15分铲 〜… 序結束時之含水率超過31%)) 里吸水程 法（在以浸泡溫度55度進行之2貫施形態之煮飯方 刀姜里之吸水時（吸士 ，二=、3水了低於20%至3〇·5%))進行比較所得之資料。 之ϋ =在=據1述評比基準，同樣以第2實施形態 之煮飯方法在任何-項均獲得較優異之評價。 另外，在第19圖之下段資料 飯方式(沸騰炊煮2)中，比較煮飯量為二貫=之煮: (5杯）時之情況而獲得之資料。此時，‘、根於上^, U如 煮1碗0杯)飯與煮5碗(5杯)飯並無特：:：比基二’ 在第2實施形態下煮飯量多寡並不會造成影^而付知 式、：Γ二述r:根：風味評比資料’在比較傳統煮飯方 : 一'之煮飯方式(彿騰炊煮”、與第2實施形 ::煮=式(彿騰炊煮2)時’可獲得根據上述順序而變得 :，另外，藉由第2實施形態，不論煮飯量多少， :可經由攪拌效果解決炊煮不均的問題而獲得美味之米 (變形例） 於」外，在第卜2實施形態中，加熱機構W，並不限 =猎由使用感應線圈之渴電流進行加熱之m加熱方式， =可使用將内裝有加熱器之熱板安裝於鋼底之裳置 熱方法即可。 了進仃加熱控制之加 (修正本）314739 27 另外，壓力閥只要具有在超過設定壓力時會自動開 啟’而低於設定壓力時會自動關閉之開關機能，不論任何 種類均可。此外，可強制打開壓力闕之開關機構之壓力閑 開放機構，只要是可使壓力閥強制性地由關閉狀態打開伐 者，不論是可進行機械性作用之機構或是可進行電磁 用之機構均可。 [發明效果] 如上所述，本發明係在煮飯時提高鍋内壓力而進行煮 飯之裝置，在彿騰維持程序中，由於可連接銷内與外部: ，使鋼内壓力普低’故在鋼内壓力降低至外部氣慶時，; 藉由突沸現象使米與水在鍋内攪拌，以避免米粒固定於俨 定部位’並使位於中央部之録也能夠往鋼之財移動^ 而使米粒整體可充分受熱而進行平均之加熱。 之後，因米粒加熱平均，故米飯之表面會呈現平坦面。 另外’具備有：使用者可自包含依照白米-標準（普 煮飯行程、糙米-標準(普通)煮飯行程等之煮飯内容種類分 類之煮飯行程群中選擇任意煮飯行程之選擇機槿i 執行白米-標準（普通）行程時，可於 中延擇 中央部之加熱不足問題，而在選擇效果解決銷 J嘴ΓΤΟ隹砥擇執仃糙米-標 飯仃程時，可在㈣維持程序巾使 9 ; :維持在大致-定之加壓狀態下，使水分；易=;r: =及收水分煮熟，而可進行配合煮飯内容之適當之煮飯 (修正本）3】4739 28 此外，具備有：使用者可自依照包含 飯）行程等煮飯内容種類分類々者 /、用（筹习 去钇—和 、〜煮飯订程群中選擇任音之 煮m之選擇機構’在選擇執 ;:之 行程時，在升溫加熱程序經過沸 飯）煮飯 制:卩=:進行使屋力閥維持在開啟動作之控 吸收的情況下進行煮飯，而實現可防止米粒 西洋炒叙使用之米飯。 m仔適於舞司飯或 再者，-面控制加熱機構使被炊煮物得以保持在低於 未之糊化溫度下’ -面進行使米粒吸收水分而使米之含水 率達到2G至3請之吸水料，再進行至升溫加熱程序t 彿騰維持程序，如此可留下争之 邊下更夕之鍋内水分並達到沸騰狀 悲’㈣在打開塵力閥使之引發突沸現象時，較容易使米 粒產生移動並劇烈㈣’因此即使煮飯量大’亦 米粒充分攪拌。 【圖式簡單說明】 第1圖係顯示本發明之一實施形態之煮飯裝置之煮飯 程序之要部流程圖。 第2圖係包含本發明之一實施形態之煮飯裝置之蓋 體、壓力閥與壓力閥開放機構之部份剖面圖。 第3圖係第2圖之壓力閥與壓力閥開放機構之部分放 大剖面圖。 第4圖係第1圖所示流程圖中之「糙米-普通煮飯行程 之流程圖。 (修正本）314739 29Plf . ^ ^ . ° In addition, when set to 15 minutes, the moisture content is not 31% to 34. / | , Knife contains 5%, , ^ r It can be seen that no matter what the helmet is, the water temperature is 55 砵萁 砵萁 疋 疋 疋 续 续 续 右 右 右 右 右 右 右 右 右 右3〇.5%. The knife knows that the water content, the water content, and the water absorption time, which can make the moisture content of the rice reach 20% of the lower limit, can also be obtained from the measurement data of the bottom of the pot. (Revised) 314739 22) Positive replacement page m As described above, in the second embodiment, the water temperature (pot bottom temperature) (κι) is set to 55 degrees, and the water absorption time (T1) is set to minutes. After the water absorption time (Τ1) has reached 10 minutes (S111), the heating is performed at the total heating amount (S112). At the same time, the rod 〇 7a) of the plunger (17) is inserted into the cylinder (1), and the weight of the ball (11) is placed on the intermediate hole (9) to close the hole (9), thereby increasing the pressure inside the steel. (sn3). After ^, the vapor temperature (K2) was measured (S1 14). Then, the heating is continued until the temperature of the Luo (K2) reaches 75 degrees (S115). : After the vapor temperature reaches 75 degrees (su5), transfer to the boiling point of steel (7) 1 to maintain KS116). After turning to the boiling maintenance program, immediately control the sputum base ("2...the strongest (four) force valve (14 - for 4 seconds (S118), wait for the forced opening of the pressure valve (14), and bring the pressure inside the steel close to The external gas is the way to hunt this, let the pressure in the pot a) the intense boiling ## & the mouth rolling down to the external pressure, so that the production..., the heart of the state (the pool d self, rice grain. Heart h The foaming agitation generated by the sub-utilization: the time of the external opening action is the time when the gangster can return to the outer scorpion, and the time between the squatting and the squatting is the time of the smuggling. , time A 9 , to the external air pressure collapsed] When the horse is 2 to 4 seconds, the pressure cannot be recovered and becomes a certain boiling point. The opening time is longer than 4 seconds, and this is left. In addition, the opening action can be extended. At the time of η θ, but the time is too long, it is easy to cause water splashing, so it is mixed (the amount of residual water; how much is good and is 2 to 6 seconds. As seen above, at least the first time, the best effect is expected) , (Revision) 314739 23 it replacement page is changed by pressure to change the pressure so that it is close to the external air pressure More intense agitation. After the first agitation, insert the plunger (17) rod (17a) into the cylinder (17b) so that the pressure valve (14) cannot be opened (S120) and start heating (S121), waiting 28 seconds (S 122). 28 seconds is the time required for the pressure in the pot to be fully recovered for the next stirring, which is the best time that has been obtained beforehand. In addition, the pressure valve cannot be forced open by the plunger. In the state of the pot, the pressure in the pot is preferably maintained at a pressure of L10 to 2.2 Torr. By maintaining the pressure in the pot within this range, the drop caused by the sudden boiling phenomenon can be sufficiently performed. The use of the Japanese temple can also increase the power again, but other factors such as the tolerance of the cooking device will also cause problems, so the best dry circumference. After 28 seconds, confirm that the number of switching of the pressure valve is set in advance. 6 a (S133). If the number of switches does not exceed i隹 and the cranial syllabus, meaning 5, person, then return to Sll6 to enter 仃 [forced valve forced open] and repeat Sichuan 6 to s (1) and then repeat the switch to make the pressure valve The number of switches / step.;,,,, 1 number of times reached 6 times (S133). Outside' In this embodiment, when the pressure valve is turned into 6 times, the time of the pool, ", / start-up time is 4 seconds, but the residual water increases with the number of times: For example, it is also possible to adjust the opening time according to the number of people in the second place. The number of times of the younger brother increases and the pressure in the pot changes. In the maintenance program, the pressure corresponding to 6 times is 6 The pressure is drastically reduced. The picture is shown in Figure 16. That is, the forced opening action of the boiling valve is generated (corrected) 314739 24 The display is replacing the page. In addition, the Fo Teng maintains the library φ ΒΘ / ^ 芦付枉In the sequence, the number of forced opening actions of the pressure valve (14) is accompanied by 3 to 6 times. Ge Ru' is enough for the amount of residual water in the right pot, but the amount of residual water in the boiling maintenance program will be 'skin with time'. Therefore, even if the number of open movements is increased, the amount of residual water in the second half of the boiling maintenance program is also It will be reduced, and the movement of the rice in the steel will become difficult, and the effect of the forced opening action will be poor. Therefore, it is most desirable to start the operation 3 to 6 times at the beginning of the boiling maintenance work. After the pressure change operation is completed 6 times, the rod (17a) of the plunger (17) is closed (17b), so that the pressure valve 〇4) cannot be opened (si34). Thereafter, the heating amount is continuously controlled and the stagnation maintaining process (Sib) is continued until the steel bottom temperature (K3) is measured to reach 130 degrees (S136). After the bottom temperature (K3) reaches 130 degrees, stop heating (si38) and move to cooking program 1. After the transfer to the cooking program 1, the cooking time (T2 = 4 points) is started (tut). 4 minutes before the arrival of the force valve (14) by the plunger 〇 7) After the minute (S140), the force valve (10) is opened by the plunger 〇 7) (S141), and the re-cooking procedure is started and the reheating time (D3 = 3 minutes) is started (S142). After the time (T3) is 3 minutes (S143), transfer to the cooking program 2, and start the cooking time (T4 = 6 minutes) timing (si4 (one). Finish & = clock time (8) 45), complete cooking Rice (S146), and transferred to the heat preservation sequence (S147) The surface shape of the cooked rice is shown in Fig. 18. In the left column of the figure (Heart is (Revised) 3] 4739 25 The traditional rice cooking method (the cooking method without changing the pressure) is formed by the shape of the rice, and the center is 歹, (b) is the first state. Small ~ 曰木·私准 (Ordinary) Cooking: The shape of the rice formed by the process" ^ Column (4) is the shape of the rice formed by the "Bai Zhun (normal) rice cooking course" of the second embodiment, and the upper part is 3 cups. In the lower part, the rice is cooked in the lower part of the rice bowl. According to the traditional method of cooking, the surface of the rice is raised in the shape of a dish, regardless of the amount of rice cooked. The cooking method of the first embodiment is used. 3 cups of rice is flat, but when it is 5 5 cups, it shows some micro-discs. Using the cooking method of the second embodiment 2 (called Fo Teng boiled 2) It will be flat. In addition, the test-testing data obtained according to the functional test is shown in the figure 丄y. = The ratio of the material to the wind is based on the gloss, aroma, taste, viscosity, :: Guang, and I want to According to the benchmarks of the above items, the spears: the scent, taste, and the like #, and the viscosity is better with the appropriate viscosity and softness, in general, sticky: think.. to 3.9 or so, the softness is 3. to the point of 3.2 or so the most ^ above the figure ^ and information, For the traditional rice cooking method (without agitation) when the water absorption process is 5 5 degrees: the second cooking method (Fo Teng boil 2) is used to evaluate the flavor (gloss,香未 k ^ ^ 'softness, like) to compare the data obtained. In the following 'based on the above benchmark, 帛 2 of the cooking method of the second embodiment is superior. (Revised) 314739 26 = 19 The middle section of the data is for the first embodiment of the shape of the rice (in the soaking temperature of 55 degrees for 15 minutes shovel ~ ... at the end of the sequence when the moisture content exceeds 31%)) in the water absorption method (at the soaking temperature of 55 degrees The data obtained by comparing the water absorption of the rice cooker in the form of the two-way application (sucking, two =, 3 water less than 20% to 3〇·5%). In the same manner, the rice cooking method according to the second embodiment was evaluated in any of the terms in the same manner. In addition, in the data section (Boiling and boiling 2) in the lower part of Fig. 19, the information obtained when the cooking amount is twice as long as: (5 cups) is obtained. At this time, ', root on the top ^, U such as boiling a bowl of 0 cups) rice and boiled 5 bowls (5 cups) rice is not special::: 比基二' In the second embodiment, the amount of cooking is not Will cause shadow ^ and pay the knowledge,: Γ 二述 r: Root: flavor comparison data 'in the traditional cooking side: one's cooking method (Fo Teng boiled), and the second embodiment:: boil = In the case of the second embodiment, regardless of the amount of rice to be cooked, the problem of uneven cooking can be solved by the stirring effect. In addition, in the second embodiment, the heating mechanism W is not limited to the m heating method of heating by the thirteen current using the induction coil, and the heater can be used. The hot plate can be installed on the steel bottom. The heating method can be added. (Revised) 314739 27 In addition, the pressure valve will automatically open when it exceeds the set pressure, and it will automatically be lower than the set pressure. The switching function can be turned off, regardless of the type. In addition, the pressure of the switch mechanism that can force the pressure to open can be opened. As long as the pressure valve can be forcibly opened by the closed state, the mechanism can be mechanically actuated or the mechanism can be used for electromagnetic purposes. [Effect of the Invention] As described above, the present invention is In the process of cooking, the pressure in the pot is increased to cook the rice. In the maintenance process of the Foton, since the inside and outside of the pin can be connected: the pressure inside the steel is lowered, so when the pressure in the steel is lowered to the outside atmosphere, By the phenomenon of sudden boiling, the rice and the water are stirred in the pot to prevent the rice grains from being fixed to the predetermined portion, and the recording at the central portion can also be moved to the steel, so that the whole rice can be heated sufficiently and heated uniformly. After that, because the rice grains are heated on average, the surface of the rice will be flat. In addition, the user can include the cooking contents according to the white rice standard (the rice cooking course, the brown rice-standard (ordinary) cooking course, etc.) Selecting the cooking plan of any type of rice cooking group 槿i When performing the white rice-standard (normal) stroke, the heating problem of the central part can be selected in the middle, and the selection effect is solved. When J mouth chooses to hold the brown rice-standard rice course, it can be maintained in the (4) maintenance procedure towel; 9: maintain the water in the approximate - fixed pressure state; easy =; r: = and the water is cooked In addition, the rice can be cooked in accordance with the cooking content (revision) 3] 4739 28 In addition, the user can sort the type of cooking content such as the meal included in the meal, and use it.钇 和 和 和 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 煮 选择 选择 选择 选择 选择 选择 选择 选择 选择 选择 选择 选择 选择 选择 选择 选择 选择 选择 选择 选择 选择 选择 选择 选择 选择 选择 选择 选择 选择 选择 选择The cooking is carried out under the control of the absorption of the action, and the rice which can prevent the rice from being used in the Western-style stir-fry is realized. The m-shaped is suitable for the dancers or the further, the surface-controlled heating mechanism allows the cooked material to be kept below At the gelatinization temperature, the surface is made to absorb moisture and the moisture content of the rice reaches 2G to 3, and then the heat is applied to the heating process. The moisture inside the pot and reach the boiling sorrow '(four) in the open dust valve makes Initiator bumping phenomenon, relatively easy to produce and vigorously moving particles meters (iv) 'even if the cooking amount' also rice sufficiently stirred. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing the main part of a rice cooking program of a rice cooking apparatus according to an embodiment of the present invention. Fig. 2 is a partial cross-sectional view showing a cover body, a pressure valve, and a pressure valve opening mechanism of a rice cooking apparatus according to an embodiment of the present invention. Figure 3 is a partial enlarged cross-sectional view of the pressure valve and pressure valve opening mechanism of Figure 2. Figure 4 is a flow chart of the "brown rice-normal cooking trip" in the flow chart shown in Figure 1. (Revised) 314739 29
0正替換頁 第5圖係第4圖所示流程後之流程圖。 第6圖係第1圖所示流程圖中之「白米-普 曰通煮飯行程」 之流程圖。 第7圖係第6圖所示流程後之流程圖。 第8圖係第1圖所示流程圖中之「白米-應用（壽司飯） 煮飯行程」之流程圖。 第9圖係第8圖所示流程後之流程圖。 第1 0圖為同第1圖之「糙米-普通煮飯行程」特性圖。 第11圖為同第1圖之「白米-普通煮飯行程」特性圖。 第12圖為同第1圖之「白米-應用（壽司飯）煮飯行程」 特性圖。 弟1 3圖係顯不本發明之其他實施形態之煮飯裝置之 煮飯程序之要部流程圖。 第1 4圖係第1 3圖所示流程圖中之「糙米-普通煮飯行 程」之更詳細之流程圖。 第1 5圖係第1 4圖所示流程後之流程圖。 第16圖係第13圖之「白米-標準（普通）煮飯行程」特 性圖。 第1 7圖係顯示吸水程序結束後之米之水分（含水率） 之圖。 第18圖（a)至（c)係顯示燜煮後之米飯上面形狀圖。 第1 9圖係風味評比測驗資料圖。 【主要元件符號說明】 1 煮飯裝置本體 2 鍋 30 (修正本）314739 正替換頁 外殼 4 加熱機構 蓋體 6 開口部 内蓋 8 外蓋 閥孔 10 閥座 孔 12 蓋 安全閥 14 壓力閥 蒸氣口 16 選擇機構 柱塞（壓力閥開放機構） 17a 桿 汽缸 18 開關機構 控制機構 31 (修正本）3】47390 positive replacement page Fig. 5 is a flow chart after the flow shown in Fig. 4. Fig. 6 is a flow chart showing the "White Rice - Pu'ertong Rice Cooking Course" in the flow chart shown in Fig. 1. Figure 7 is a flow chart after the flow shown in Figure 6. Fig. 8 is a flow chart showing the "white rice-application (sushi rice) rice cooking course" in the flow chart shown in Fig. 1. Figure 9 is a flow chart after the flow shown in Figure 8. Figure 10 is a characteristic diagram of the "brown rice - ordinary cooking trip" in the same figure. Figure 11 is a characteristic diagram of the "White Rice - Ordinary Rice Cooking Course" in the same figure as Figure 1. Figure 12 is a characteristic diagram of the "White Rice - Application (Sushi Rice) Rice Cooking Course" in the same figure. Fig. 13 is a flow chart showing the main part of the rice cooking program of the rice cooking apparatus according to another embodiment of the present invention. Figure 14 is a more detailed flow chart of the "brown rice - ordinary cooking course" in the flow chart shown in Figure 13. Figure 15 is a flow chart after the flow shown in Figure 14. Fig. 16 is a characteristic diagram of "white rice - standard (ordinary) rice cooking course" in Fig. 13. Figure 17 shows the moisture (water content) of the rice after the end of the water absorption process. Fig. 18 (a) to (c) show the shape of the top of the rice after cooking. The 19th figure is a map of the taste evaluation test data. [Main component symbol description] 1 Rice cooker body 2 Pan 30 (Revision) 314739 Replacement page Shell 4 Heating mechanism cover 6 Opening inner cover 8 Cover valve hole 10 Seat hole 12 Cover safety valve 14 Pressure valve steam port 16 Selecting the mechanism plunger (pressure valve opening mechanism) 17a Rod cylinder 18 Switching mechanism control mechanism 31 (Revised) 3] 4739