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rice cooker

A technology of rice cooker and rice, which is applied to cooking utensils, steam cooking utensils, utensils with integral electric heating devices, etc., and can solve the problems of complex structure of pressure rice cookers

Active Publication Date: 2016-06-29
MITSUBISHI ELECTRIC CORP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The structure of the pressure rice cooker capable of cooking fluffy rice is complicated

Method used

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Experimental program
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Effect test

Embodiment approach 1

[0042] use Figure 1 to Figure 7 Embodiment 1 of the present invention will be described. This first embodiment is characterized in that a viscosity adjusting step for adjusting the degree of viscosity of rice by temperature adjustment is provided in the drying step of the rice cooking step.

[0043] First, based on figure 1 The structure of the rice cooker of Embodiment 1 is demonstrated. The rice cooker 100 is provided with: the appearance is formed as the body 1 of bottomed cylinder; The cover body 10 that is made of outer cover 10a and inner cover 10b; Container cover 2; As the heating coil 3 of the heating member of heating pot bottom; Side heating member 28 as a side heating member; lid heater 29 as a heating member included in the lid; pot bottom temperature sensor 4 ; hinge portion 6 that supports the lid freely; In addition, instead of the heating coil 3, a sheath heater may be provided as a heating member.

[0044] The container cover 2 is formed in a bottomed cy...

Embodiment approach 2

[0071] Next, use Figure 8 ~ Figure 12 Embodiment 2 of the present invention will be described.

[0072] Embodiment 2 Compared with Embodiment 1, that is, in the drying process in the rice cooking process, a viscosity adjustment process is set to adjust the viscosity degree of rice based on temperature adjustment, and the viscosity degree is changed by changing the drying peak temperature in the viscosity adjustment process. The time until the drying peak temperature, that is, the time is extended in the order of "weak", "medium" and "strong" in terms of viscosity. The other points are the same as or equivalent to Embodiment 1.

[0073] Hereinafter, the rice cooking operation|movement of a rice cooker is demonstrated centering on the point which differs from Embodiment 1. FIG. Rice cooking is started, and the same operations as those in the embodiment are performed from steps S1 to S4. When the control part 8 enters the drying process of step S5, in step S51a, based on the ...

Embodiment approach 3

[0085] Next, use Figure 13 and Figure 14 Embodiment 3 of the present invention will be described.

[0086] In Embodiment 1, a viscosity adjustment step is provided in the drying step of the rice cooking step to adjust the viscosity degree of rice based on temperature adjustment, and the viscosity degree is changed by changing the drying peak temperature in the viscosity adjustment step. In Embodiment 2, the rice cooking step In the drying process among the processes, a viscosity adjustment process is provided to adjust the viscosity degree of the rice based on time adjustment, and the viscosity degree is changed by changing the time until reaching the drying peak temperature in the viscosity adjustment process. Embodiment 3 is the viscosity adjustment process. , to maintain the drying peak temperature at a specified temperature for a specified time.

[0087] That is, the control unit 8 controls the high-frequency current energized to the heating unit 3 based on the output ...

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Abstract

Obtained is a rice cooker capable of cooking chewy-textured delicious rice without the installation of a complex mechanism. This rice cooker (100) is provided with: a body (1); a lid body (10) for opening and closing the body; a pot (5) received within the body; a stickiness level selection means (22) for selecting the level of stickiness of rice; heating means (3, 28, 29) for heating the pot; temperature detection means (4, 14) for detecting the temperature of either the pot and / or the rice; and a control means (8) which, when determining that temperature information from the temperature detection means indicates that the temperature is higher than or equal to a boiling temperature, controls the heating means according to the level of stickiness selected by the stickiness level selection means.

Description

technical field [0001] The present invention relates to a rice cooker for cooking rice, and more particularly to a rice cooker and a rice cooking method with a novel rice cooking control capable of cooking fluffy and delicious rice. Background technique [0002] In general, stove-cooked rice is fluffy and considered delicious. The reason for this is considered to be that rice cooking with a stove can be cooked regardless of heat and can keep rice at a high temperature. [0003] A pressure-type rice cooker has been developed that imitates the cooking of rice using this stove and makes the boiling point of rice a high temperature of 100° C. or higher. The structure of this pressure type rice cooker capable of cooking rice having a fluffy feeling is complicated. [0004] In view of such a situation, various studies have been conducted on a method of cooking fluffy sticky rice even with a non-pressure rice cooker with a simple structure. For example, as one method, it is cons...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A47J27/00
CPCA47J27/004A47J27/04
Inventor 片冈整吾河东千寻平冈利枝内田毅久保田哲正守岩和秋古山拓也
Owner MITSUBISHI ELECTRIC CORP
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