JPH0366307A - Rice cooker - Google Patents

Abstract

PURPOSE:To improve the taste of cooked rice by forming a projecting part in the lower part of the center of a radiating plate, accommodating a cover heater in the projecting part, and setting a position of the lower face of the cover heater to the lower part than an abutting part of an inner cover peripheral edge part and an inner rice-cooking pot. CONSTITUTION:By bringing the center part of a radiating plate 7 to press working, a projecting part 7a is formed in the lower part, and in the projecting part 7a, a cover heater 5 is contained. As a result, a position of the lower face of the cover heater 5 comes to the lower part than an abutting surface 11 of a peripheral edge part of an inner cover 8 and an inner rice-cooking pot 3. Accordingly, an interval between the lower face of the cover heater 5 and the water surface becomes small, and at the time of rice cooking, a temperature of the upper part of rice becomes high. At the time of rice cooking, rice 9 and water 10 of the prescribed quantity are contained in the inner rice-cooking pot 3, and by bringing a main heater 4, the cover heater 5 and a side part heater 6 to electric conduction, rice cooking is executed. When boiling or water stops and rice cooking is ended, a temperature in a rice cooker rises suddenly, therefore, by detecting its temperature rise, an output of the heater is lowered, the rice cooker goes into a steaming stage, and subsequently, goes into warming executed by only the side part heater 6 after waiting for a cooking finish. Since the position of the cover heater 5 is near the water surface in the inner rice-cooking pot, a temperature of the upper part of the water surface rises at the time of rice cooking, an alphaconversion of cooked rice starch is quickened and cooked rice becomes delicious.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to an improvement in a heating device for a rice cooker.

[Prior Art] Rice cookers that heat and cook rice using electricity are now popular throughout the country and have become essential appliances in the kitchens of every household. For this reason, all manufacturers are competing with each other to develop rice cooker technology, and the rice cooking technology of rice cookers is literally progressing rapidly.

The main aim of development is how to cook rice into delicious rice, and to this end, constant development efforts are being made in every detail. Especially recently, to improve the taste of rice,
An effective method is to heat the inner pot in which the rice is stored not only from the bottom but also from the sides and top. For this reason, the small-output lid heater, which was traditionally used mainly for keeping warm, has been strengthened, and a rice cooking method has been adopted that also heats the rice from above during cooking or stirring.The output of the lid heater has recently increased from 10 watts to 60 watts. It has been strengthened to 80 watts. By heating the entire surface using all of the heaters in this way, the top surface of the inner pot can be heated to a high temperature during rice cooking, and since the rice is cooked and mixed while maintaining the rice temperature at a high temperature, the starch By sufficiently promoting gelatinization, it is possible to cook delicious rice.

[Problems to be Solved by the Invention] By the way, in order to cook rice deliciously as described above, it is necessary to heat the inside of the inner pot to a high temperature. It is necessary to reduce the distance between the parts and raise the temperature of this part.

The present invention has been made in consideration of this point, and aims to provide a rice cooker in which the temperature of the upper part of rice is raised during cooking by selectively determining the position of the lid heater.

[Means for Solving the Problem] In order to achieve the above object, in the rice cooker according to the present invention, the central part of the heat sink is drawn to protrude downward,
The lid heater is housed within the protrusion, and the lower surface of the lid heater is positioned below the contact surface between the inner lid peripheral portion and the inner bag.

[Operation Since the lower surface of the lid heater is positioned as above, the temperature in the space between the heat sink and the printing plate rises from the conventional 100°C to 120°C, and as a result, gelatinization of rice starch is promoted. This improves the taste of cooked rice.

[Embodiment of the Invention] Figure 1 is a sectional view of a rice cooker showing an embodiment of the present invention, in which 1 is an outer case, 2 is a lid, 3 is an inner pot, 4 is a main heater,
5 is a lid heater, 6 is a side heater, 7 is a heat sink, 7a is its downward protrusion, 8 is an inner lid, 9 is rice, 10 is water, 11 is a contact portion between the inner lid periphery and the inner lid It is.

As shown in the figure, the central part of the heat dissipation plate 7 is pressed to form a downward protrusion 7a, and the lid heater 5 is inserted into the protrusion 7a.
to store. As a result, the position of the lower surface of the lid heater 5 is below the abutment surface 11 between the peripheral edge of the inner lid and the inner pot 3, so the distance between the lower surface of the lid heater 5 and the water surface becomes small, and rice is cooked during rice cooking. The temperature at the top becomes high.

When cooking rice, a predetermined amount of rice and water are stored in the inner pot 3, and the main heater 4, lid heater 5, and side heater 6 are energized to cook the rice. When the water stops boiling and the rice cooking is finished, the temperature inside the rice cooker rises rapidly, so the temperature rise is detected and the output of the heater is lowered, and the rice cooker enters the uneven stage and waits for the rice to finish cooking, using only the side heater 6. This goes into keeping warm.

Since the position of the lid heater 5 is close to the water surface in the inner pot, the temperature above the water surface increases during rice cooking, promoting gelatinization of rice starch and making the cooked rice delicious.

[Effects of the Invention] The present invention is characterized in that the central part of the heat dissipation plate of the lid heater of a rice cooker is molded to protrude downward, the lid heater is housed within the protruding part, and the position of the lower surface of the lid heater is aligned with the periphery of the inner lid. Since the inner pot is configured to be located below the contact surface of the plate, the temperature in the space between the heat sink and the printing plate rises from the conventional 100℃ to 120℃, and as a result, the gelatinization of rice starch is prevented. The taste of the rice that has been cooked has become much better.

[Brief explanation of drawings]

FIG. 1 is a sectional view of a rice cooker that is an embodiment of the present invention. In the figure, 3 is an inner case, 5 is a lid heater, 7 is a heat dissipation plate, 7a is a downwardly protruding plate thereof, 8 is an inner lid, and 11 is a contact portion between the inner lid periphery and the inner case. Note that the same reference numerals in the figures indicate the same or equivalent parts.

Claims (1)

[Claims] The main heater placed at the bottom of the inner pot that houses the object to be heated heats the inner pot from below, and the lid heater placed inside the lid heats the bottom of the lid heater. In a rice cooker configured to heat the inside of the inner pot from above through a disposed heat dissipation plate, a protrusion that protrudes downward is formed in the center of the heat dissipation plate,
A rice cooker characterized in that a lid heater is housed in the protruding portion, and the lower surface of the lid heater is located below the contact portion between the inner lid peripheral portion and the inner bag.