JPS595285B2 - Heat retention electric rice cooker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an improvement in a heat-retaining electric rice cooker, and particularly to one that makes the rice delicious after cooking.

It is known that the ideal rice cooking method for making rice delicious after cooking is to forcefully stir the rice at a relatively high temperature of around 100 degrees for about 15 to 20 minutes immediately after cooking is completed. ing.

This is to prevent the surface of the rice from becoming sticky by completely absorbing the moisture attached to the outer peripheral wall of the rice grains by the time the rice is cooked and the rice is kept warm. A relatively high temperature between 150 to 160 degrees Celsius) and the heat retention temperature (70 degrees Celsius) during heat retention is required.

However, some rice cookers perform uneven work after rice cooking is completed before transitioning to the keeping warm state, but this is simply a process from a high temperature (160 degrees) to a keeping temperature (70 degrees This refers to the period of time during which the temperature decreases until the temperature changes to 15°C, and the moisture is not completely absorbed into the rice grains due to the inability to achieve the optimal uniformity as described above, resulting in excessive moisture on the surface of the rice. This resulted in a sticky coating on the surface, resulting in an unpleasant taste.

The present invention has been made in view of the above points, and will be explained below based on the drawings.

1 is a cylindrical frame; 2 is a bottomed cylindrical outer pot installed in the frame 1 with a heat insulating material 3 interposed therebetween; 4 is a flat heating plate in which a rice cooking heater R1 is embedded; It is fixed to the inner bottom of the.

Reference numeral 6 denotes a frame cover made of heat-resistant synthetic resin that fixes the upper periphery of each of the outer pot 2 and the frame 1 at a constant interval;
8 is a ring-shaped heat transfer plate located on the upper surface of the frame cover 6 and engaged with the frame cover 6 on one side and the inner wall of the outer pot 2 on the other side; An inner pot is provided with a predetermined interval S between the inner pot and can be stored freely, 9 is a lid body which is rotatable by pivoting one side to the frame 1, and the following inner lids:
It consists of a heat-insulating lid and an outer lid.

Reference numeral 10 indicates an inner lid having a knob 11 projecting upwardly in the center and having good heat conductivity and is placed closely on the periphery of the opening of the inner pot 8; 12 is located on the upper surface of the inner lid 10 and has an outer periphery; A heat insulating lid with good heat conduction is placed on the heat transfer plate 7 by jumping over the placement part on the outer periphery of the inner lid 10, and 13 is located on the upper surface of the heat insulating lid 12 with a heat insulating material 14 interposed therebetween. The outer lid is made of synthetic resin, and a pressure locking mechanism 15 is provided at the center of the back surface.

Reference numeral 16 denotes an elastic suppressing locking member made of silicone rubber or the like provided in the center of the heat-insulating lid 12, and the bottom end thereof is flared toward the end.
When placed on the outer pot 2, its lower end periphery presses the upper surface of the inner lid 10 due to its own elasticity, bringing the outer periphery of the inner lid 10 into close contact with the inner pot 8.

R2 is a heat-retaining heater tightly wrapped around the entire circumference of the upper outer wall of the outer pot 2.

THl is a rice cooking thermostat which is provided in a through hole protruding from the rice cooking heater R1 and is energized so that its head is always in contact with the bottom surface of the inner pot 5, and is used to control the temperature at the bottom of the inner pot 8. It opens the circuit when it senses that the temperature has risen to about 140 degrees.

TH2 is a steaming thermostat installed at the bottom of the outer wall of the outer pot 2, which repeatedly opens and closes at about 120 degrees.

TH3 is a heat-retaining thermostat installed at the center of the outer wall of the outer pot 2, which repeatedly opens and closes at about 70 degrees.

17 is a knob connected to the rice cooking thermostat TH1 via a switch lever 18, and by pressing the knob 17 downward, the rice cooking thermostat TH
1 is closed. Next, an electric circuit diagram will be described. A power switch 20, a timer switch 21, the rice cooking thermostat TH1, a rice cooking heater R1, and a current fuse 22 are connected in series to the power supply 19.

The steaming thermostat TH2 and the timer motor TM are connected in parallel with the rice cooking thermostat TH.

The timer motor TM is the rice cooking thermostat T.
When the thermostat H1 and the steaming thermostat TH2 are opened, they are energized and the time is accumulated at the same time, and when the accumulated time reaches about 15 minutes in total, the timer switch 21 is activated and the timer switch 21 is opened.

Further, a steaming rice cooking lamp 23 is connected in parallel with the rice cooking heater R1.

The heat-retaining heater R2, which has a smaller calorific value than the rice-cooking heater R1, is connected between the connection line between the power switch 20 and the timer switch 21 and the steaming/cooking lamp 23.
and a series circuit of the heat-retaining lamp 24 are connected.

Further, the heat retention thermostat T is connected between the connection line between the heat retention heater R2 and the heat retention lamp 24 and the connection line between the timer motor TM and the steaming thermostat TH2.
Connect H3.

The impedance of the timer motor TM>the impedance of the heat-retaining heater R2>the impedance of the rice cooking heater R1.

Next, the operation of such a configuration will be explained. First, a predetermined amount of water and rice are stored in the inner pot 8, and the inner pot 8 is housed in the outer pot 2. The heating plate 4 has a rice cooking heater R1 embedded therein. The upper openings of the inner pot 8 and outer pot 2 are covered with the lid 9.

Thereafter, the knob 17 is pressed downward to close the rice cooking thermostat TH1, and also close the power switch 20 and timer switch 21.

Therefore, the rice cooking heater R1 is connected to the rice cooking thermostat TH.
1 continuously generates heat, the rice cooking lamp 23 lights up, the temperature at the bottom of the inner pot 8 rises, and the inner pot 8
The temperature of the feed rice inside also rises, and so-called rice cooking is performed.

As time passes, the bottom temperature A rises to around 140 degrees, and the rice temperature port rises to around 100 degrees, indicating that rice cooking is complete. When the temperature of about 140 degrees is detected, the circuit is opened, the rice cooking heater R1 stops generating heat, and the steaming/cooking lamp 23 is extinguished to notify the user that rice cooking has been completed.

Then, the outer pot 2 is no longer heated and the bottom temperature A gradually decreases, but the rice temperature port still maintains a temperature of about 100 degrees due to the surrounding residual heat, and the rice cooking thermostat l-T H, Since the steaming thermostat TH2 is opened, the series circuit of the timer motor TM and the rice cooking heater R1 is energized, and the timer motor TM starts integration.

Incidentally, since the impedance of the rice cooking heater R1 is smaller than that of the timer motor TM, this rice cooking heater R1
generates almost no heat.

When the bottom temperature A falls below about 120 degrees as time passes further, the steaming thermostat TH2 closes and causes the rice cooking heater R1 to generate heat, turns on the steaming rice cooking lamp 23, and turns on the timer. Stops the integration of the motor TM.

Since the inner pot 8 is heated again by the rice-cooking heater R1, the bottom temperature A rises again, and the temperature at the rice temperature port is prevented from decreasing and still maintains around 100 degrees.

When the bottom temperature A rises above about 120 degrees, the steaming thermostat TH2 opens, the timer motor TM starts integrating again, and the steaming and rice cooking lamp 23 lights up.

Thereafter, in accordance with the opening and closing of the steaming thermostat TH2, the rice heating heater R1 generates intermittent heat, the steaming/cooking lamp 23 blinks, and the timer motor TM repeats intermittent integration to maintain the rice temperature at around 100 degrees. Then, so-called forced steaming is performed.

When the cumulative total of the timer motor TM reaches approximately 15 minutes, the timer motor TM operates to open the timer switch 21 to end steaming and start the heat retention described below.

That is, at the same time as the timer switch 21 is opened, the heat retention lamp 24 is lit continuously, and the bottom temperature A is about 12
Since the temperature is near 0 degrees, the heat retention thermostat TH3 maintains an open state, and therefore the rice cooking heater R1
Both heat retention heater R2 and heat retention heater R2 do not generate heat, and the bottom temperature A gradually decreases to around 70 degrees, and at the same time as the heat retention thermostat TH3 closes, a series circuit is formed between the heat retention heater R2 and the rice cooking heater R1. When it generates heat and exceeds 70 degrees, the heat retention thermostat T is turned on again.
H3 is opened and heat generation stops, and by repeating these steps, the bottom temperature A is maintained at about 70 degrees Celsius, and at the same time, the rice temperature port is also maintained at about 70 degrees Celsius, thereby performing so-called heat retention.

Since the present invention is configured as described above, it is possible to reliably obtain the rice cooking temperature, steaming temperature, and heat retention temperature.
As a result, the gelatinization of the rice is completed and delicious rice can be obtained.

[Brief explanation of the drawing]

FIG. 1 is a schematic sectional view of the heat-retaining electric rice cooker of the present invention, FIG. 2 is an electric circuit diagram, and FIG. 3 is a diagram of changes in rice temperature and inner pot bottom temperature. R1...Rice cooking heater, R2...Warmth retention heater, THL...Rice cooking thermostat, TH
2...Steaming thermostat, TH3...
...thermostat for heat retention.

Claims (1)

[Claims] 1. An inner pot is detachably provided within the outer pot, a rice cooking heater is provided at the inner bottom of the outer pot, a heat-retaining heater is provided at the upper surface of the outer pot, and a rice cooking completion temperature is set on the outer circumferential surface of the outer pot. A rice-cooking thermostat that detects and opens, a heat-retaining thermostat that opens and closes at the optimum temperature for heat retention, and a steaming thermostat that opens and closes at a temperature between the rice-cooking thermostat and the heat-retaining thermostat. and a timer motor that integrates a predetermined steaming time and cuts off electricity to the rice cooking heater, the rice cooking heater continuously heats the rice via the rice cooking thermostat during rice cooking, and the rice cooking heater The heat-retaining electric rice cooker is characterized in that the timer motor performs intermittent heating for a predetermined period of time via the steaming thermostat, and the heat-retaining heater is configured to perform intermittent heating via the heat-retaining thermostat during heat retention after steaming is completed. vessel.