Cooking appliance

A rice cooker and steam technology, applied in cooking utensils, steam cooking utensils, household utensils, etc., can solve the problems of rice turning yellow and poor, and achieve the effect of preventing rice from drying

Active Publication Date: 2012-11-21
PANASONIC CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Therefore, when the temperature of the steam introduced in the heat preservation process is equal to the temperature (for example, 200°C) of the steam introduced in the steaming proc

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0069] figure 1 A cross-sectional view of the rice cooker according to Embodiment 1 of the present invention is shown. figure 2 An enlarged cross-sectional view of the steam superheating portion of Embodiment 1 and the flow of steam are shown.

[0070] The rice cooker according to Embodiment 1 cooks rice under atmospheric pressure. exist figure 1 Among them, reference numeral 1 represents the main body of the rice cooker, and a pot 2 that can be assembled and disassembled is housed in it. The main body 1 is provided with a cover 3 in a freely openable and closable manner, and the cover 3 covers the upper surface of the main body 1 .

[0071] The main body 1 has: a pot heating unit 4 (an example of a heating unit, such as an induction heating coil), which inductively heats the pot 2; a pot temperature detection unit 5, which detects the temperature of the pot 2; a steam generating unit 6, which for generating steam; and a control unit 7.

[0072] The cover 3 has: a cove...

Embodiment approach 2

[0104] use Figure 7 The rice cooker of Embodiment 2 of this invention is demonstrated. Figure 7 It is a cross-sectional view of the rice cooker according to Embodiment 2 of the present invention.

[0105] The rice cooker of Embodiment 2 is changed to the structure provided with the pot side surface heating means 40 which heats the pot 2 of the rice cooker of Embodiment 1 from the side. Other structures are the same as those of the rice cooker of Embodiment 1, and the same code|symbol is used for a common part, and the description is abbreviate|omitted.

[0106] If the user adds rice and water to the pot 2, adds a predetermined amount of water to the water tank 16 and sets the pot 2 and the water tank 16 to the main body 1, then turns on the power of the rice cooker and presses the cooking start button (not shown). As shown in the figure), the rice cooking process starts, and then enters the heat preservation process until the temperature of the rice in the pot 2 is kept at...

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Abstract

The invention provides a cooling appliance. In a current cooking appliance structure, since introduced steam temperature can not be arbitrarily set, for a user, supply of right-cooked rice and rice under heat preservation via introduction of steam in the processes of braised steaming and heat preservation is difficult. In order that the right-cooked rice and rice under heat preservation can produce good flavor to the greatest extent, the temperature of introduced steam is arbitrarily set in the processes of braised steaming and heat preservation, and the temperature of introduced steam is concretely set according to the heat preservation state so as to introduce steam. Therefore, in the process of braised steaming, residual moisture of the rice can be evaporated, and in the meantime, gelatinization of the rice si promoted, in the process of heat preservation, the rice is prevented from being dried, and in the meantime, the right-cooked-like rice is cooked, and therefore, the cooking appliance can cook the whole rice well.

Description

technical field [0001] The present invention relates to a rice cooker using superheated steam, in particular to a rice cooker for improving the deliciousness of rice. Background technique [0002] Conventionally, in general household rice cookers, a pot heating unit arranged at the bottom of the pot for heating rice and water in the pot is the main heating unit. In order to cook rice well, it is important to fully gelatinize the starch of the rice. In particular, high temperature is used to heat rice in the steaming process to promote the gelatinization of starch and increase the sweetness and fragrance of rice. However, since the water has almost disappeared during the steaming process, if the pot heating unit continues to reheat, the rice near the bottom of the pot will be burnt, so the heating has to be reduced. Moreover, in the heat preservation process, when the user operates the switch to instruct heating, the pot is heated by the heating unit constituted by the elec...

Claims

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Application Information

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IPC IPC(8): A47J27/04A47J36/00
Inventor 新田浩朗佐佐木晋介佐野正人
Owner PANASONIC CORP
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