Electric rice cooker

Abstract

To provide a rice cooker capable of cooking rice in a manner that makes the characteristics of the cooked taste of each brand of rice clearer. The rice cooker (1) of the present invention is capable of sequentially performing a soaking cooking process, a boiling heating process, a boiling continuation process, and a simmering process. Furthermore, the rice cooker (1) is configured to include a heating coil (12) that heats a pot (5) in which rice and water are housed as cooked food, a "rice" key (69) that sets the brand of rice to be cooked, and a cooking control mechanism (53) that, in at least one of the soaking cooking process and the simmering process, changes the combination of the temperature and the time of the soaking cooking process and / or the simmering process in accordance with the brand of rice set by the "rice" key (69) to control the heating coil (12).

Description

Technical Field

[0001] This invention relates to a rice cooker that can change the cooking method according to the characteristics of the rice brand. Background Technology

[0002] As a technology for optimizing the cooking method based on the characteristics of different rice brands, the applicant of this application has proposed, for example, techniques for selectively performing pressure cooking and atmospheric pressure cooking to impart stickiness, as in Patent Document 1; techniques for determining the water absorption characteristics of rice based on the measurement value when the weight in the pot stabilizes after boiling during the cooking process, as in Patent Document 2; and techniques for cooking rice according to subtle conditions such as the type of white rice, as in Patent Document 3. Furthermore, techniques for performing cooking methods suitable for specific brands are also known, as in Patent Documents 4-7.

[0003] Existing technical documents

[0004] Patent documents

[0005] Patent Document 1: Japanese Patent Application Publication No. 03-146014

[0006] Patent Document 2: Japanese Patent Application Publication No. 03-236812

[0007] Patent Document 3: Japanese Patent Application Publication No. 05-115359

[0008] Patent Document 4: Japanese Patent Application Publication No. 2008-146196

[0009] Patent Document 5: Japanese Patent Application Publication No. 2008-161698

[0010] Patent Document 6: Japanese Patent Application Publication No. 2015-066065

[0011] Patent Document 7: Japanese Patent Application Publication No. 2018-143647 Summary of the Invention

[0012] The problem that the invention will solve

[0013] The aforementioned existing technology changes the cooking method according to the characteristics of the rice brand, but it is not a cooking method that makes the characteristics of the cooked taste of each brand of rice clearer. It will damage the taste characteristics of rice that are different according to variety and brand, and cannot set a cooking mode that corresponds to the user's preferences.

[0014] Therefore, the object of the present invention is to provide a rice cooker that can cook rice in a way that makes the characteristics of the cooked taste of various brands of rice clearer.

[0015] Methods for solving problems

[0016] The rice cooker of the present invention can sequentially perform a soaking and cooking process, a boiling and heating process, a boiling and continuous process, and a rice simmering process. The rice cooker is characterized by comprising: a heating mechanism for heating a pot containing rice and water as the food to be cooked; a rice brand setting mechanism for setting the brand of the rice being cooked; and a control mechanism for controlling the heating mechanism according to the set rice brand during at least one of the soaking and cooking process and the rice simmering process.

[0017] Invention Effects

[0018] The rice cooker according to the present invention can adjust the cooking heat in a way that makes the cooked taste characteristics of various brands of rice clearer, and can set a cooking mode that does not damage the taste characteristics of different varieties and brands of rice and corresponds to the user's preferences. Attached Figure Description

[0019] Figure 1 This is a longitudinal cross-sectional view of the rice cooker according to an embodiment of the present invention.

[0020] Figure 2 This is a block diagram illustrating the electrical structure of the rice cooker in an embodiment of the present invention.

[0021] Figure 3 This is a top view of the control panel of the rice cooker in an embodiment of the present invention.

[0022] Figure 4 This is a table showing the control of temperature, time, and pressure for cooking rice of various brands in the rice cooker process according to embodiments of the present invention.

[0023] Figure 5 This is a MAP of the rice cooker in the embodiments of the present invention, which is configured according to the hardness and stickiness of each brand of rice (A to G) based on the cooked taste information of the rice.

[0024] Figure 6 This indicates how the taste of rice of brands A to G, cooked in the rice cooker of the present invention according to the embodiments of the present invention, varies from... Figure 5 The MAP shown is a texture diagram with its coordinates shifted.

[0025] Figure 7 This is a graph showing the time-varying changes in pot temperature, lid temperature, heating amount of lid heater, and heating amount of heating coil and main heater during the cooking and heat preservation processes of the rice cooker in the embodiments of the present invention.

[0026] Figure 8This is a top view of the operation panel of the rice cooker in its initial off state according to an embodiment of the present invention.

[0027] Figure 9 This is a top view of the operation panel of the rice cooker in an embodiment of the present invention, showing the status of the rice brand selection screen.

[0028] Figure 10 This is a top view of the control panel of the rice cooker in the embodiment of the present invention, showing the state of pressing the "rice" button once on the rice brand selection screen.

[0029] Figure 11 It means in Figure 4 The table contains a MAP (Modular Map) showing how different control conditions affect the texture and stickiness of the food. Detailed Implementation

[0030] Hereinafter, embodiments of the rice cooker according to the present invention will be described with reference to the accompanying drawings. Furthermore, common reference numerals are used to denote common parts in all these drawings.

[0031] Figures 1 to 11 An embodiment of the rice cooker of the present invention is shown. If based on... Figure 1 The overall structure of the rice cooker is described below. 1 is the rice cooker, which, when viewed from above, has a roughly rectangular shape with the front and back facing each other and the left and right sides facing each other. It consists of a main body 2 (open on the top surface) and a lid 3 that can be easily opened and closed over the opening on the top surface of the main body 2. The main body 2 has a pot-receiving section 4 with an opening on its top surface, and is configured such that when the lid 3 is opened, a bottomed pot 5, which serves as a container for the food being cooked (water and rice), can be easily detached and housed in the pot-receiving section 4. The pot-receiving section 4 is constructed using a bowl-shaped resin inner frame 6, etc., and is formed as a bottomed cylindrical shape.

[0032] The pot 5 has an aluminum main component 8 with good thermal conductivity, and a heating element 9 made of magnetic metal plates such as ferritic stainless steel is attached to the bottom from the lower side of the outer surface of the main component 8. In addition, a heating coil 12 is provided on the outer surface of the inner frame 6, which faces the bottom from the lower side of the pot 5, as a heating mechanism for electromagnetic induction heating of the heating element 9 of the pot 5.

[0033] At the bottom center of the inner frame 6, a pot sensor 14, serving as a pot temperature detection mechanism, is provided in a manner that elastically contacts the bottom of the outer surface of the pot 5. In this embodiment, the pot sensor 14 is configured to sense the temperature of the pot 5 and primarily manage the temperature of the bottom of the pot 5 heated by the heating coil 12.

[0034] An open lid button 15 is provided on the upper front surface of the lid 3 in an exposed state. The lid 3 is configured such that when the open lid button 15 is pressed, the engagement between the main body 2 and the lid 3 is released, and the lid 3 automatically opens around the hinge axis 16 under the action of a hinge spring (not shown) located at the upper rear of the main body 2. Furthermore, a steam vent unit 17 for discharging steam generated from the food being cooked in the pot 5 to the outside of the rice cooker 1 is detachably installed on the upper rear surface of the lid 3.

[0035] On the upper surface of the lid 3, in addition to the lid opening button 15 and the steam vent unit 17, there is also an operation panel 20, which serves as the display and operation unit of the rice cooker 1. The operation panel 20 has a display section 18 for displaying various cooking-related information and an operation section 19 for starting cooking or selecting the time and cooking program. On their lower surfaces is a control PC (Printed Circuit) board 47, which includes the control mechanism of the operation panel 20, i.e., the display and operation control mechanism 46. The control PC board 47 has patterned conductive circuit sections, and control ICs for operation and display are mounted on the control PC board 47, thereby forming a display and operation control mechanism 46 that cooperates with the heating control mechanism 40 described later.

[0036] An inner lid assembly 21, serving as the lower part of the lid 3, is disposed on the lower side of the lid body 3. The inner lid assembly 21 is made of a disc-shaped metal material having a diameter approximately the same as the upper opening of the pot 5. It includes an inner lid 22 covering the upper opening of the pot 5, a lid seal 23, an elastic member located on the outer circumference of the inner lid 22 to seal between the inner lid 22 and the pot 5, and a pressure regulating part 24 for adjusting the internal pressure of the pot 5. The lid seal 23, formed in an annular shape, is used in... Figure 1 When the lid 3 is closed as shown, it abuts against the opening of the pot 5, i.e., the upper surface, sealing the gap between the pot 5 and the inner lid 22, thus sealing off the steam generated from the pot 5.

[0037] Inside the lid 3, there is a lid heater 33 serving as a lid heating mechanism for heating the inner lid 22, and a thermistor-type lid temperature sensor 34 for temperature management of the inner lid 22 based on the lid heater 33. Additionally, a steam discharge path 25 is formed to connect the steam inlet unit 17 and the pressure regulating unit 24, serving as a passage for releasing steam generated inside the pot 5 to the outside. A pressure regulating valve 26 is provided in the pressure regulating unit 24 to open and close the steam discharge path 25 between the inside of the pot 5 and the steam inlet unit 17. The pressure regulating valve 26 is spherical and is linked to a solenoid 27 located inside the lid 3. The solenoid 27 rotates the pressure regulating valve 26, opening the steam discharge path 25 when releasing steam from the pot 5 to the outside, and blocking the steam discharge path 25 when the pot 5 is under pressure or depressurization. Furthermore, the structure is configured such that, during pressurization, the food inside the pot 5 is heated by high-frequency energizing the heating coil 12. If the internal pressure of the pot 5 reaches a predetermined value, the steam discharge path 25 is opened to overcome the weight of the pressure regulating valve 26, thereby maintaining the pressure inside the pot 5 above atmospheric pressure. In addition, a pressure sensor 35 (see reference) is provided inside the lid 2 facing the pressure regulating unit 24. Figure 2 ), sensing the pressure inside the pot 7.

[0038] 28 is a pressure-reducing mechanism used to lower the internal pressure of the pot 5 to normal atmospheric pressure when the lid 3 is closed on the main body 2. After the pot 5 is housed in the pot housing 4 and the lid 3 is closed, the pressure-reducing mechanism 28 lowers the internal pressure of the sealed pot 5 by energizing the solenoid 27 and blocking the steam discharge path 25 by the pressure regulating valve 26. Furthermore, when the internal pressure of the pot 5 is lower than atmospheric pressure by a certain value, the operation of the pressure-reducing pump 29, which serves as the operating source of the pressure-reducing mechanism 28, is stopped, maintaining the interior of the pot 5 in a pressure-reduced state. Moreover, when the internal pressure of the pot 5 is restored from the pressure-reduced state to the same pressure as the outside air, the operation of the pressure-reducing pump 29 is stopped, opening the path (not shown) connecting the pressure-reducing pump 29 to the interior of the pot 5. In other words, the pressure-reducing mechanism 28 also functions as a pressure-restoring mechanism to restore the internal pressure of the pot 5 from the pressure-reduced state to the same pressure as the outside air.

[0039] In addition, a modular heating substrate assembly 41, including a heating control mechanism 40, is disposed inside the main body 2. The heating control mechanism 40, in conjunction with the display operation control mechanism 46, electrically controls various parts of the rice cooker 1 and includes a control IC 42 and a storage mechanism 51 (see reference). Figure 2The system is configured with a microcomputer (microcomputer), etc. Here, it receives temperature sensing signals from the pot sensor 14 and the lid temperature sensor 34, and operation signals from the operation unit 19, and controls the heating coil 12 that heats the pot 5 during cooking and the lid heater 22 that heats the lid 3, respectively. It also controls the operation of the solenoid 27 and the pressure reducing pump 29, respectively. In particular, the heating control mechanism 40 mainly controls the heating coil 12 based on the temperature sensed by the pot sensor 14 to manage the temperature of the bottom of the pot 5, and mainly controls the lid heater 22 based on the temperature sensed by the lid temperature sensor 34 to manage the temperature of the inner lid 24 opposite to the food being cooked.

[0040] Next, while referring to Figure 2 The control system of the heating control mechanism 40 and the display operation control mechanism 46 will be described. In this figure, the heating control mechanism 40, equipped in the main body 2, includes a control IC 42 constituting a microcomputer, a storage mechanism 51, etc. It receives temperature sensing signals from the pot sensor 14 and the lid temperature sensor 34, a pressure sensing signal from the pressure sensor 35, and a control signal from the display operation control mechanism 46. It then controls the heating coil 12, which heats the pot 5 during cooking, and the lid heater 33, which heats the inner lid 24, respectively. It also controls the operation of the solenoid 27, which activates the aforementioned pressure regulating valve 26, and the pressure reducing mechanism 28. Specifically, the heating control mechanism 40 primarily controls the heating coil 12 based on the temperature sensed by the pot sensor 14 to manage the temperature of the bottom of the pot 5, and primarily controls the lid heater 22 based on the temperature sensed by the lid sensor 34 to manage the temperature of the inner lid 24. These heating coils 12, lid heater 22, and the aforementioned main body heater 11 correspond to the heating mechanism 52 that heats the food placed in the pot 5.

[0041] The heating control mechanism 40, on the control IC 42, includes a rice cooking control mechanism 53 and a heat preservation control mechanism 54, which control the program read from the storage mechanism 51. The rice cooking control mechanism 53 sequentially executes a soaking and cooking process that receives a cooking start instruction from the operation unit 19, such as from the rice cooking button, to promote water absorption by the rice added to the pot 5; a boiling heating process that rapidly raises the temperature of the rice to boiling; a boiling maintenance process that maintains the boiling state of the rice; and a simmering process that maintains the rice at a high temperature to prevent burning, thereby heating the rice inside the pot 5 at a desired pressure. Furthermore, the heat preservation control mechanism 54 controls a heat preservation process to maintain the rice inside the pot 5 at a predetermined heat preservation temperature.

[0042] On the other hand, the display operation control mechanism 46 includes a control IC 48 constituting a microcomputer, a storage mechanism 57, a timing mechanism (not shown), etc. It receives operation signals from the operation unit 19 and control signals from the heating control mechanism 40 to control the display operation of the display unit 18, and sends control signals to the heating control mechanism 40. The display operation control mechanism 46 includes an operation unit control mechanism 58 that generates various control signals based on the operation signals from the operation unit 19, a display operation control mechanism 59 that controls the display operation of the display unit 18, and a function that can cooperate with the operation unit control mechanism 58 and the display operation control mechanism 59 to select and set conditions that can be selected by the operation unit 43, such as selecting and setting the desired cooking program or rice cooking program from multiple cooking programs or rice cooking programs, and a condition setting mechanism 60 for the program stored in the storage mechanism 57 to control the order of the program.

[0043] Figure 3 This is a top view of the operation panel 20 of the rice cooker 1 according to this embodiment. The operation panel 20 is disposed on the upper surface of the lid 3, and all display elements 72 are shown in the LCD 71 of the display section 18 of the operation panel 20 (described later). Referring to this... Figure 3 To explain, the operation unit 19 includes, in addition to the "Keep Warm" button 62, "Reservation" button 63, "Cook Rice" button 64, and "Cooking Mode" button 65 arranged on the right side of the operation panel 20, the "△" forward button 66, the "▽" return button 67, the "Close" button 68, the "Rice" button 69 arranged on the left side of the operation panel 20, and a touch sensor 70 disposed on the upper surface of the LCD 71. Here, buttons 62 to 69 cannot be operated by the user's touch operation, but function as a push-button type operation mechanism such as a tactile switch that can be operated by pressing. The touch sensor 70 is connected to the control PC board 47, thus functioning as a non-push-button type operation mechanism such as a touch key that can be operated by the user's touch operation. Furthermore, each of buttons 62 to 69 has its own button name printed on it.

[0044] When the off button 68 is operated to stop cooking or keep warm, if the off button 68 is pressed, the operation control mechanism 58 receives the operation signal from the off button 68 and sends it to the heating control mechanism 40. The cooking control mechanism 53 then stops heating the food in the main body 1 and enters the off state.

[0045] When the rice cooking button 64 is activated, it is configured such that if the rice cooking button 64 is pressed, the operation control mechanism 58 receives the operation signal from the rice cooking button 64 and sends it to the heating control mechanism 40, and the rice cooking control mechanism 53 controls the start of cooking the food in the main body 1.

[0046] When the reservation button 63 is pressed, it is configured such that if the reservation button 63 is pressed, the operation unit control mechanism 58 receives the operation signal from the cooking button 64, the display action control mechanism 59 causes the display light 75 (described later) to flash, and the LCD 71 displays the reservation screen. After the reservation time and cooking program are set, if the cooking button 64 is pressed, the operation unit control mechanism 58 receives the operation signal from the cooking button 64 and causes the display light 74 (described later) to light up, and sends an appropriate control signal to the heating control mechanism 40 to cook the food in the main body 1 at the preset reservation time.

[0047] The forward button 66 and the back button 67, which function as cooking time selection mechanisms, are operated to adjust the preset time, the current time, and the cooking time. For example, if the forward button 66 is pressed and held for a specified time, such as more than 2 seconds, to adjust the current time, the operation control mechanism 58 receives the operation signal from the forward button 66, and the display action control mechanism 59 causes the current time displayed on the clock display element 72-1 to flash. The operation control mechanism 58 also receives the operation signals from the forward button 66 and the back button 67. Here, pressing the forward button 66 advances the current time by 1 minute, and pressing the back button 67 returns the current time by 1 minute. Furthermore, by continuously pressing the forward button 66 and the back button 67, the current time can be adjusted in 10-minute increments. Finally, by touching the close button 63, the flashing of the current time on the clock display element 72-1 stops, and the adjustment of the current time ends. In addition, after pressing the reservation button 64 to adjust the reservation time, the reservation time displayed on the clock display element 72-1 can be variably set in 10-minute increments by pressing the forward button 66 or the back button 67.

[0048] When the keep-warm button 62 is operated, it is configured such that if the keep-warm button 62 is pressed, the operation unit control mechanism 78 receives the operation signal from the keep-warm button 62 and sends an appropriate control signal to the heating control mechanism 40 to start the keep-warm reheating of the food being cooked in the main body 1.

[0049] In addition, the "Cooking Method" button 65 and the "Rice" button 69 are operated to select the cooking method and rice type, respectively, and are configured as follows: by pressing the cook button 64 while a specific cooking method and rice type have been selected through these button operations, a cooking program combining the selected rice type and cooking method is set. The food in the pot 5 is then cooked or heated using the set cooking program. Furthermore, in this embodiment, the cooking program is selected by choosing the rice type and the cooking method, and the selected cooking program is set by pressing the cook button 64.

[0050] The touch sensor 70 is configured as follows: it is equipped with a plurality of components that connect transparent electrode portions based on conductive polymers to contact portions connected to the control PC board 47 using patterned wiring. When a fingertip touches any one of the plurality of display elements 72 displayed on the LCD 71 under the touch sensor 70, the touch key disposed on the display element 72 and corresponding to the display element is touched, and the display element 72 is selected.

[0051] The display unit 18 includes an LCD 71 located approximately in the center of the operation panel 20, and indicator lights 73, 74, and 75 respectively located on the "Keep Warm" button 62, the "Reservation" button 63, and the "Cook" button 64. The LCD 71 mainly displays: a clock display element 72-1, showing the current time, the reservation time, the estimated cooking time (i.e., the cooking time), and the remaining time until the actual cooking is complete; a rice brand display element 72-2, displaying rice brands such as "White Rice," "Koshihikari," and "Ichimoku"; a cooking method display element 72-3, displaying cooking methods such as "Energy Saving Cooking," "Traditional Stove-Fired Rice," and "Custom Cooking"; and a reservation cooking display element 72-4, displayed when setting and during reservation cooking. Other display elements are less relevant to this invention and will not be described in detail here.

[0052] In addition, indicator lights 73, 74, and 75 display the actual status of the rice cooker. In this embodiment, indicator light 73 is lit when the rice cooker is in the keep-warm mode, indicator light 74 is lit when the rice cooker is in the preset cooking mode, indicator light 75 flashes when the rice cooker is set or the preset cooking mode is set, and indicator light 75 is lit when the rice cooker is in operation. Furthermore, the display methods of LCD 71 and indicator lights 73, 74, and 75 can be appropriately changed according to the specifications of the rice cooker.

[0053] In the rice cooker 1 of this embodiment, the cooking program corresponding to the cooked taste of each brand of rice is stored in the storage mechanism 51, and the brand of rice of the stored cooking program is displayed on the rice brand display element 72-2, so that the cooking program can be selected. Figure 4 This is an example of branded rice stored in the rice cooking program of storage unit 51, which controls the temperature, time and pressure of cooking branded rice A to G in each step of the rice cooking process.

[0054] First, refer to Figure 5 The cooked taste of rice from brands A to G will be described. Figure 5This is an example of a map (MAP) that maps the cooked taste information of rice brands A through G to their corresponding coordinates. The cooked taste information is compiled based on data from magazines, the web, rice retailers, the physicochemical flavor profiles of substances containing proteins and amylose published in the Japan Grain Inspection Association's "Rice Information Provision System," and taste data from taste tests. In this map, the taste of rice brands A through G is mapped in terms of hardness and stickiness. For example, brand A rice has a well-balanced hardness and stickiness, brand D rice has a firm texture with a balanced hardness and stickiness (chewiness), and brand F rice has a soft yet chewy texture with a balanced stickiness.

[0055] In the rice cooker 1 of this embodiment, rice is cooked using a cooking program that corresponds to the cooked texture of various brands of rice, such as... Figure 6 As shown in the MAP diagram, the cooked texture of the rice brand is moved away from the center of the MAP, so that the characteristics of the cooked texture of each brand of rice are more clearly defined when cooking. For example, brand rice D can be cooked with a denser hardness and stickiness, while brand rice F can be cooked with a softer and chewier stickiness.

[0056] Next, refer to Figure 4 as well as Figures 7-11 The function of the rice cooker 1 described above in the rice cooking process will be explained. In this embodiment, in order to appropriately and easily select the cooking method corresponding to the cooked taste of rice based on the variety and brand of rice, the configuration is to adjust the cooking heat and pressure by changing the combination of temperature, time and pressure in the rice cooking process, such as the water temperature and time for the rice to absorb water in the soaking cooking process, the simmering time and heat amount in the rice simmering process, and the pressure in the rice cooking process. This allows for the setting of a cooking mode that does not impair the taste characteristics of rice according to different varieties and brands and corresponds to the user's preferences.

[0057] Figure 7 The diagrams illustrate the sensing temperatures of the pot sensor 14 (pot temperature t1), the lid temperature sensor 34 (lid temperature t2), and the heating amount P of the lid heater 33 during the cooking and warming processes of the rice cooker 1 in this embodiment. L The heating amount P of the heating coil 12 and the main heater 11 H The changes over time. In the figure, a represents boiling sensing under the change of the rate of temperature rise of the pot temperature t1, b represents boiling sensing under the change of the rate of temperature rise of the lid temperature t2, and c represents cooked sensing under the change of the rate of temperature rise of the pot temperature t1.

[0058] To explain the cooking process in this embodiment, rice and water are placed in the pot 5 as the food to be cooked, and after placing it in the pot housing 4 of the main body 2, the lid 3 is closed. If the power plug of the rice cooker 1 is plugged into the socket and powered on, the rice cooker 1 enters an initial off (standby) state where it is not cooking and is keeping warm. The display operation control mechanism 59 controls the LCD 71 to display the current time on the clock display element 72-1, and displays the current cooking mode and rice type settings stored in the storage mechanism 57 on the rice brand display element 72-2 and the cooking mode display element 72-3, for example... Figure 8 As shown, the display motion control mechanism 59 controls the LCD 71 to display "8:00" on the clock display element 72-1, "white rice" on the rice brand display element 72-2, and "energy-saving cooking" on the cooking mode display element 72-3.

[0059] Here, each time the operation unit 4 is operated, such as the "Rice" button 69, the "Cooking Mode" button 65, the forward button 66, the return button 67, or the touch sensor 70, the operation signal is received by the operation unit control mechanism 58, and the cooking program setting is changed through the condition setting mechanism 60. The changed setting is displayed on the LCD 71 by the display action control mechanism 59 each time, and the user can confirm it by visual observation.

[0060] For example in Figure 8 In the initial closed state, if the "meter" key 69 is pressed once, its operation signal is received by the operation unit control mechanism 58, such as... Figure 9 As shown, the display motion control mechanism 59 controls the LCD 71 to display a list of selectable rice brands on the rice brand display element 72-2's rice brand selection screen. Furthermore, the display motion control mechanism 59 controls the LCD 71 to make the "White Rice" display element flash, and to display "Traditional Stove Cooking" on the cooking mode display element 72-3, and to display the standard cooking time of the rice cooking program ("88 minutes") for the selected "White Rice" option on the clock display element 72-1, and then controls the indicator light 75 to flash. Moreover, each time the "Rice" button 69 is pressed, its operation signal is received by the operation unit control mechanism 58, and the display motion control mechanism 59 controls the LCD 71 to make the list of selectable rice brands flash sequentially. For example, in... Figure 9 When the "meter" key 69 is pressed once, its operation signal is received by the operation unit control mechanism 58, such as... Figure 10As shown, the display action control mechanism 59 controls the LCD 71 to make the "Koshihikari" display element of the rice brand display element 72-2 flash, so that the standard cooking time of the rice cooking program when "Koshihikari" is selected, i.e., "45 minutes", is displayed on the clock display element 72-1. Moreover, each time the "rice" button 69 is pressed, the flashing display switches to "Ichimoku" → "Nikko" → "Akita Komachi" → "Nanahō" → "Yumemi" → "Hikari-hime" → "Brown Rice" → "Barley Rice" → "Mixed Grain Rice" → "White Rice". Each time the switch occurs, the standard cooking time of the rice cooking program when these rice brands are selected is also displayed on the clock display element 72-1.

[0061] When selecting "white rice" or "brown rice" on the rice brand selection screen, if the "cooking mode" button 65 is pressed once, the operation signal is received by the operation unit control mechanism 58, and the display action control mechanism 59 controls the LCD 71 to display a list of selectable cooking modes on the cooking mode selection screen of cooking mode display elements 72-3. Furthermore, for example, when "white rice" is selected on the rice brand selection screen, whenever the "cooking mode" button 65 is pressed, the screen flashes and switches between modes such as "traditional stove rice (firm)" → "traditional stove rice (firm)" → "traditional stove rice (recommended)" → "traditional stove rice (soft)" → "custom cooking (firm)" → "custom cooking (recommended)" → "custom cooking (sticky)" → "sweet cooking" → "quick cooking" → "small quantity" → "bento" → "mixed rice" → "porridge" → "soft-boiled egg" → "tofu" → "maintenance" → "energy-saving cooking". Each time a mode is switched, the standard cooking time of the rice program for the selected cooking mode is also displayed on the clock display element 72-1. Furthermore, when "brown rice" is selected on the rice brand selection screen, the same applies. Each time the "cooking mode" button 65 is pressed, the list of selectable cooking modes flashes to alternate. Each time a cooking mode is selected, the standard cooking time for that cooking mode is also displayed on the clock display element 72-1. Additionally, if a rice brand other than "white rice" or "brown rice" is selected on the rice brand selection screen, since a dedicated cooking mode is set for the cooking program, even if the "cooking mode" button 65 is pressed, the display operation control mechanism 59 will control the LCD 71 so that the cooking mode selection screen is not displayed on the LCD 71, but instead the dedicated cooking mode is displayed on the cooking mode display element 72-3.

[0062] Furthermore, after setting the "rice" and "cooking method," if the cooking button 64 of the operation unit 19 is operated, the operation signal is received by the operation unit control mechanism 58. The condition setting mechanism 60 stores the rice and cooking method selected as the current cooking program setting in the storage mechanism 57, based on the rice brand display element 72-2 and the cooking method displayed in the cooking method display element 72-3. It then sends the heating mode information corresponding to this set cooking program to the heating control mechanism 40. Upon receiving this information, the heating control mechanism 40 performs various cooking actions—soaking and cooking, boiling and heating, continuous boiling, and simmering—on the rice in the pot 5 according to the set heating mode of the cooking program via the cooking control mechanism 53 assembled in the control IC 42. Furthermore, the display motion control mechanism 59 controls the LCD 71 to display the set "rice" and "cooking method" settings on the rice brand display element 72-2 and the cooking method display element 72-3 between each cooking action in the rice cooking process, and controls the display light 75 to be lit. The following describes the case where a rice cooking program from brand A to brand G is selected on the rice brand selection screen.

[0063] If information is received from the display operation control mechanism 46, the process moves to the soaking and cooking stage. During this stage, the cooking control mechanism 53 controls the operation of the solenoid 27 and the pressure reducing mechanism 28 to maintain a pressure inside the pot 5 below atmospheric pressure. Specifically, when the soaking stage begins, the cooking control mechanism 53 switches the solenoid 27 from a non-energized state to an energized state and uses the pressure regulating valve 26 to block the steam discharge path 25. Then, in this state, based on the pressure sensing of the pressure sensor 35, the cooking control mechanism 53 opens the path of the pressure reducing mechanism 28 and continuously operates the pressure reducing pump 29 to perform a vacuum pumping out the air from inside the sealed pot 5. Afterwards, based on the pressure sensing of the pressure sensor 35, the cooking control mechanism 53 controls the pressure reducing pump 29 to maintain the pressure inside the pot 5 at a pressure below a certain value. Thus, the inside of the pot 5 is kept in a pressure reducing state throughout the entire soaking and cooking process.

[0064] In addition, the cooking control mechanism 53 performs the following first soaking process: it controls the heating coil 12 to be powered on and off based on the temperature sensing of the bottom of the pot 5 by the pot sensor 14, and heats the pot 5. Figure 4 (i) The "Soaking #1" step promotes water absorption by the rice and calculates the amount of rice to be cooked in pot 5 based on the time and heating amount until the specified temperature is reached. This step is performed under common control for the cooking programs of all brands of rice, including brands A to G. After the calculation of the amount of rice to be cooked in pot 5 is completed, the process moves to the second soaking step.

[0065] In the second soaking step of the soaking and cooking process, the cooking control mechanism 53 heats the pot 5 to the temperature t set in the cooking program for rice of brands A to G based on temperature sensing by the pot sensor 14. B and at the set time T B Maintain this set temperature t B Control ( Figure 4 (i) of the table "Soak #2"), and promote water absorption by the rice. Set temperature t B The preferred temperature is 40–60°C. Here, the rice cooking control mechanism 53 is configured to, based on received information, determine the cooking temperature based on the desired rice brand's desired firmness. Figure 5 The "harder" the MAP, the lower the set temperature t. B Shorten the set time T B The heating coil 12 is controlled to be switched on and off in a certain way. On the other hand, it is configured to cook rice of the selected brand with a softer texture. Figure 5 The "softer" the MAP, the higher the set temperature t. B The heating coil 12 is energized and de-energized by extending the set time TB. If the set time T has elapsed... B Then the second soaking process ends, and the process moves on to the next boiling and heating process.

[0066] Figure 11 Will Figure 4 The temperature, time, and pressure control of rice brands A through G in the rice cooking process, and the relationship between these controls and the cooked texture, were mapped. In "Soaking #2", it can be seen that (1) is the "hardest" setting, and as the number of setting No increases, it becomes a "softer" setting. For example, rice brand F, which has a soft yet chewy and sticky balanced texture, is controlled in "Soaking #2" with setting No as (5) and setting temperature t. B The highest value is (c). Additionally, the set time T is... B The longest is T3. If the set temperature t... B High temperatures cause rice to easily absorb water; if a time T is set... B The longer the time, the longer the rice absorbs water. Furthermore, because the pressure is reduced over a longer period, the rice absorbs water more easily. Therefore, setting No. (5) maximizes the water absorption of the rice and results in a softer texture after cooking. Additionally, for example, brand D rice, which has a firm texture and a balanced consistency, is controlled in "Soaking #2" with setting No. (1) and a set temperature t. B The lowest is (a), and in addition, the set time T B The shortest is T1. Therefore, contrary to the effect of setting No to (5) above, setting No to (1) results in the rice absorbing the least amount of water and having a harder texture after cooking.

[0067] If the process is moved to the boiling heating step, the cooking control mechanism 53 controls the continuous energization of the heating coil 12 during the heating process until the boiling of the food being cooked is detected. Figure 4 (i) The "heating control" in the table heats the food inside the pot 5 more intensely than in the soaking and cooking process, causing the food to rise to boiling temperature in a short time. Here, the cooking control mechanism 53 controls the path of the pressure reducing mechanism 28 to continue maintaining the pressure inside the pot 5 at a lower than atmospheric pressure since the soaking and cooking process. Therefore, after moving from the soaking and cooking process to the boiling heating process, the pressure inside the pot 5 gradually increases due to heating and slow leakage, but the pressure reducing pump 29 is maintained in a pressure reducing state for a short time without activating it. In this way, the food inside the pot 5 is also kept in a pressure reducing state during the heating process after the soaking process, so that the water boils at a temperature below 100°C during the heating process. Therefore, by boiling the food in a pressure reducing state at 60°C to 100°C, which is the gelatinization temperature of rice, the foam during boiling causes the rice to float and eliminates uneven heating, and by keeping the food in a pressure reducing state, the core of the rice can absorb water in a short time.

[0068] Next, the cooking control mechanism 53 acquires a temperature sensing signal from the pot sensor 14. Once the sensing temperature at the bottom of the pot 5 reaches 100°C, a predetermined temperature, it determines that the food being cooked inside the pot 5 is boiling under reduced pressure. While blocking the path of the pressure reducing mechanism 28 without activating the pressure reducing pump 29, the solenoid 27 is temporarily de-energized, causing the pressure regulating valve 26 to retract. As a result, the steam exhaust path 25 becomes open, allowing the inside and outside of the pot 5 to connect, and the pressure inside the pot 5 immediately returns to the same atmospheric pressure as the outside air. Afterwards, if the cooking control mechanism 53 switches the solenoid 27 back to energized state within a short time, making the inside of the pot 5 sealed again, the food being cooked continues to be heated strongly inside the pot 5, thus pressurizing the inside of the pot 5. At this time, the cooking control mechanism 53, based on the pressure sensing of the pressure sensor 35, controls the solenoid 27 to pressurize the inside of the pot 5 to the pressure P set in the cooking program for rice of brands A to G. The solenoid 27 is controlled to pressurize the inside of the pot 5 with pressure P according to the selected rice brand; that is, the stickier the cooked rice of the selected brand, the better. Figure 5 The more "sticky" the rice in the MAP setting, the higher the set pressure P should be. On the other hand, controlling the solenoid 27 will result in a denser texture when the rice of the selected brand is cooked. Figure 5 The more "compact" the MAP (measuring pressure) is, the lower the set pressure P is. Under this pressure, the food being cooked boils. This allows for the setting of a cooking mode that does not impair the texture of rice depending on its variety and brand, and is tailored to the user's preferences. The set pressure P is preferably below 1.2 atmospheres.

[0069] Reference Figure 11 According to the MAP, "Pressure" setting (1) is the most "firm" setting. As the No setting number increases, it becomes a more viscous and "sticky" setting. For example, the F brand rice, which has a soft yet chewy and viscous balanced texture, controls the "Pressure" setting by setting No to (3). The pressure setting P becomes a setting of approximately the middle pressure, which is P. M1 Furthermore, for example, the D brand rice, with its tight texture and balanced viscosity, can be controlled by setting No to (2) in the "Pressure" setting, and the pressure P can be set to a slightly lower pressure setting, which is P. L Therefore, the texture becomes "firmer" after cooking.

[0070] Thus, once the cooking control mechanism 53 determines that the food being cooked inside the pot 5 is boiling under reduced pressure during the boiling heating process, it immediately switches the pot 5 from a reduced pressure state to a pressurized state higher than atmospheric pressure. In order to apply pressure impact to the food being cooked, it controls the operation of the solenoid 27, and further, the pressure regulating valve 26 constituting the pressure regulating unit 24, temporarily opening the steam discharge path 25. As a result, by boiling the food at the optimal gelatinization temperature of rice under pressurized conditions, i.e., 105°C (at 1.2 atmospheres), it is possible to ensure a balance between the hardness and viscosity of the rice, allowing the rice to gelatinize quickly to the core.

[0071] Subsequently, if the cooking control mechanism 53 detects that the pot temperature t1 has reached a predetermined temperature, for example, 90°C or higher, based on the temperature sensing signal from the pot sensor 14, and the lid temperature t2 has reached a predetermined temperature, for example, 90°C or higher, based on the temperature sensing signal from the lid temperature sensor 34, then it begins to sense the boiling of the food under pressure and control the boiling process. Figure 4 (i) Table “Stable Control #1”). The cooking control mechanism 53 continues to control the heating coil 12 and the main heater 11 to be continuously energized, thereby strongly heating the food to be cooked inside the pot 7. On the other hand, it calculates the slope of the sensing temperature of the pot sensor 14 and the sensing temperature of the lid temperature sensor 34 at what level the sensing temperature rises within a specified time.

[0072] Specifically, if the cooking control mechanism 53 calculates, based on the temperature sensed by the pot sensor 14, that the temperature rise at the bottom of the pot 7 (i.e., the pot temperature t1) is below a specified rate of temperature rise, for example, below 3°C within 120 seconds, then... Figure 7 As shown in Figure a, boiling is determined to be caused by a change in the rate of temperature rise of the pot temperature t1. Furthermore, if the cooking control mechanism 53 calculates, based on the temperature sensed by the lid temperature sensor 34, that the temperature rise of the inner lid 8 (i.e., lid temperature t2) is below a predetermined rate of temperature rise, such as below 1°C within 60 seconds, then... Figure 7As shown in b, boiling is determined to be caused by a change in the rate of temperature rise of the lid temperature t2. Furthermore, the specified rate of temperature rise of the pot temperature t1 and lid temperature t2 used to sense these boilings a and b can be adjusted and set separately based on the amount of rice being cooked as measured in the first soaking process.

[0073] At this time, the cooking control mechanism 53 continues to control the solenoid 27 by pressurizing the inside of the pot 5 based on the pressure sensing of the pressure sensor 35 from the boiling heating process, using the pressure P set in the cooking program for rice of brands A to G, so that the boiling of the cooked food can continue under this pressurized state. When the cooking control mechanism 53 senses boiling a caused by the change in the rate of temperature rise of the pot temperature t1 and boiling b caused by the change in the rate of temperature rise of the lid temperature t2, it moves to the next boiling continuation process.

[0074] If the process is moved to the boiling continuous process, the cooking control mechanism 53 controls the on / off power supply of the heating coil 12 and the main heater 11 based on the temperature sensed by the pot sensor 14, so that the pot temperature t1 is maintained at a specified temperature, such as 98°C or above, and controls the continuous power supply of the lid heater 33 based on the temperature sensed by the lid temperature sensor 34. Figure 4 (i) The table “Stable Control #2” is used to maintain the lid temperature t2 at a specified temperature, such as 98°C or higher, so that the boiling state of the cooked food continues. In addition, once the boiling continues, the cooking control mechanism 53 periodically controls the on / off of the solenoid 27 by repeatedly switching the pressure P inside the pot 5 between normal pressure and pressure higher than atmospheric pressure, and periodically opens and closes the steam discharge path 25 using the pressure regulating valve 26.

[0075] If the water inside the pot 5 disappears during the boiling process, and the cooking control mechanism 53 calculates based on the temperature sensed by the pot temperature sensor 15 that the temperature rise at the bottom of the pot 7 reaches a specified temperature rise rate of 0.5°C or higher within 10 seconds, then... Figure 5 As shown in c, it is determined that the change in the rate of temperature rise of the pot temperature t1 was sensed. Figure 4 (i) of the table "cooking control"). Here, if the sensing temperature of the pot sensor 14 reaches the specified dry-boiling temperature, the boiling process of sensing that the food inside the pot 5 is cooked ends, and the process moves to the next rice-cooking process.

[0076] During the rice cooking process, the rice cooking control mechanism 53 manages the temperature by controlling the on / off state of the lid heater 22 based on the temperature sensed by the lid temperature sensor 34. To prevent condensation on the inner lid 22 and maintain the rice inside the pot 5 at a high temperature to prevent burning, the heating coil 12 is set to operate for a predetermined time T. S Continue to control power on and off ( Figure 4(i) The table for "cooking rice" manages the temperature at the bottom of the pot 5. At this time, the cooking control mechanism 53 is configured to continue to pressurize the inside of the pot 5 based on the pressure sensing of the pressure sensor 35 from the start of the boiling continuous process. Furthermore, the cooking control mechanism 53 controls the solenoid 27 to pressurize the inside of the pot 5 at the pressure P set in the cooking program for rice of brands A to G. In addition, the cooking control mechanism 53 controls the solenoid 27 to be open for a time longer than the set time TS during the OFF time of the pressure regulating valve 26 in the boiling continuous process, that is, the time during which the steam discharge path 25 is open. Figure 4 The process time T in table (iii) S In the short case (the time of the rice cooking process is less than the OFF time of the pressure regulating valve 26), after moving to the rice cooking process, the steam discharge path 25 is opened through the rice cooking process.

[0077] Here, the rice cooking control mechanism 53 controls the on / off state of the heating coil 12 based on the received information in the following manner: the firmer the cooked texture of the selected brand of rice, that is, the more... Figure 5 The "harder" the MAP, the shorter the set time T. S Furthermore, the heating capacity of the heating coil 12 is increased to achieve stronger heating. On the other hand, the power on / off of the heating coil 12 is controlled in the following manner: the softer the cooked rice of the selected brand, the better. Figure 5 The "softer" the MAP, the longer the setting time T. S Furthermore, the heating amount of the heating coil 12 is reduced to provide weaker heating. Once the rice cooking process is completed, it is transferred to the heat preservation process of the heat preservation control mechanism 54.

[0078] If reference Figure 11 According to the MAP, "rice stewing" (1) is the "hardest" and "firmest" setting. As the No number of the setting increases, it becomes a "softer" and "stickier" setting. For example, F brand rice, which has a soft and chewy texture with a balanced stickiness, is controlled in "rice stewing" with setting No. (3), heating amount is medium, and setting time T. S The length is set to approximately T5. Furthermore, for example, D brand rice, with a texture that balances firmness and viscosity, is controlled in "rice cooking" with setting No. (1), heating intensity set to high, and time set to T. S The longest setting is T4. Therefore, the cooked texture becomes "firmer" and "firmer".

[0079] In the rice cooker 1 of this embodiment, the cooking time of the rice cooking program for branded rice is configured to be independent of the type of rice cooking program. The total time of the soaking and cooking process and the simmering process are within a specified time range. Therefore, the cooking control mechanism 53 controls the heating coil 12 in a manner that shortens the simmering process time when the soaking and cooking process time is increased, and lengthens the simmering process time when the soaking and cooking process time is shortened. (Refer to...) Figure 4 The cooking times for rice brands A through G, excluding the shared control time, are as follows: Brand A: 18 minutes; Brand B: 20 ​​minutes; Brand C: 16 minutes; Brand D: 13 minutes; Brand E: 18 minutes; Brand F: 20 minutes; and Brand G: 13 minutes. In the rice cooker 1 of this embodiment, the overall cooking time for the rice brands is configured to be between 40 and 50 minutes within a predetermined time range, preferably 45 minutes. Therefore, the overall cooking time for the rice brands is approximately the same within the predetermined time range, eliminating any sense of unfairness. It allows for setting a cooking mode that does not impair the taste characteristics of different rice varieties and brands and corresponds to the user's preferences. Furthermore, it makes it easy to predict how long the cooking time will take before cooking.

[0080] As described above, in the rice cooker 1 of this embodiment, the soaking and cooking process, the boiling and heating process, the boiling and continuous process, and the rice simmering process can be executed sequentially. Furthermore, the rice cooker 1 of this embodiment is configured to include: a heating coil 12 as a heating mechanism to heat a pot 5 containing rice and water as the food to be cooked; a "rice" button 69 as a rice brand setting mechanism to set the brand of the rice to be cooked; and a rice cooking control mechanism 53 as a control mechanism to control the heating coil 12 by changing the combination of temperature and time in at least one of the soaking and cooking process and the rice simmering process, based on the rice brand set via the "rice" button 69.

[0081] This configuration allows for adjusting the cooking heat to more clearly define the characteristics of each brand of rice when cooked. For example, brand D rice can be cooked with a denser texture and higher viscosity, while brand F rice can be cooked with a softer, chewier, and more viscous texture. It also allows for setting cooking modes that do not compromise the different texture characteristics of rice depending on the variety and brand, and that are tailored to the user's preferences.

[0082] Furthermore, the rice cooker 1 in this embodiment is configured to include a pressure regulating unit 24 and a pressure reducing mechanism 28 as pressure control mechanisms. This allows for pressure control within the pot 5 during at least one of the following processes: soaking and cooking, boiling and heating, continuous boiling, and simmering. The cooking control mechanism 53 further controls the pressure regulating unit 24 and the pressure reducing mechanism 28 according to the selected rice brand, thereby reducing and increasing pressure within the pot 5 during the cooking process. Therefore, adjustments can be made to more clearly define the characteristics of the cooked taste of different rice brands, and a cooking mode can be set that does not impair the taste characteristics of different rice varieties and brands and corresponds to the user's preferences.

[0083] Furthermore, in the rice cooker 1 of this embodiment, the cooking control mechanism 53 controls the pressure regulating unit 24 by applying pressure P to the inside of the pot 5 according to the selected rice brand during the boiling heating process, the boiling continuous process, and the rice simmering process. Therefore, it is possible to boil the food with pressure P as a pressurized state, and to set a cooking mode that does not damage the taste characteristics of different rice varieties and brands and corresponds to the user's preferences.

[0084] Furthermore, in the rice cooker 1 of this embodiment, in the first soaking step of the soaking and cooking process, the time until the specified temperature is reached is approximately constant regardless of the rice brand and cooking program. On the other hand, in the second soaking step of the soaking and cooking process, the set time T is changed according to the selected rice brand and cooking program. B Therefore, by selecting the rice brand and cooking program, the cooking control mechanism 53 determines the activation time of the decompression mechanism 28, which reduces pressure inside the pot 5, during the entire soaking and cooking process based on the selected rice brand and cooking program. Thus, for example, the harder the cooked rice of the selected brand, the better. Figure 5 The "harder" the MAP, the shorter the setting time (TB). It can set cooking modes that do not damage the taste characteristics of rice depending on the variety and brand, and are adapted to the user's preferences.

[0085] Furthermore, in the rice cooker 1 of this embodiment, the soaking and cooking process includes: a first soaking process in which the rice absorbs water by heating with the heating coil 12, and the amount of rice to be cooked is determined based on the time until a predetermined temperature is reached and the amount of heat applied; and a second soaking process in which a set time T is used as a certain time. B Maintain a set temperature t as a constant temperature BThe rice is heated by heating coil 12 to further promote water absorption. During the second soaking process, the cooking control mechanism 53 controls the heating coil 12 according to the set brand. Therefore, it is possible to set a cooking mode that does not impair the taste characteristics of rice depending on the variety and brand and is adapted to the user's preferences.

[0086] Furthermore, in the rice cooker 1 of this embodiment, the cooking control mechanism 53 is configured to determine the cooking program and the set time T based on the set brand during the second soaking process. B and set temperature t B Therefore, the firmer the cooked texture of rice, for example, the brand of rice chosen, the better. Figure 5 The "harder" the MAP, the lower the set temperature t. B Shorten the set time T B The heating coil 12 is powered on and off in a manner that allows for the setting of cooking modes that do not impair the taste characteristics of rice depending on the variety and brand and are tailored to the user's preferences.

[0087] Furthermore, in the rice cooker 1 of this embodiment, the rice cooking control mechanism 53 is configured to control the heating coil 12 to heat at a predetermined time T for a predetermined heating amount of strong to weak heating during the rice cooking process. S The setting time T is determined based on the brand set. S The heating intensity must be either strong or weak. Therefore, for example, brand D rice, which has a texture balanced by firmness and viscosity, has a strong heating intensity and a set time T. S The longest setting is T4, which results in a "harder" and "firmer" texture after cooking. It allows you to set a cooking mode that does not compromise the texture characteristics of rice depending on the variety and brand, and is tailored to the user's preferences.

[0088] Furthermore, in the rice cooker 1 of this embodiment, the cooking control mechanism 53 sets the time T for the second soaking step as the soaking and cooking process is extended. B And shorten the set time T of the rice cooking process S On the other hand, by shortening the set time T of the second soaking step in the soaking and cooking process... B The time T for extending the rice cooking process is also increased. S The heating coil 12 is controlled in this way. Therefore, the overall cooking time of the rice cooking program is roughly the same within the specified time range, eliminating any sense of unfairness. It is possible to set a cooking mode that does not impair the taste characteristics of different rice varieties and brands and corresponds to the user's preferences, and it is easy to predict how long the cooking time will take before cooking.

[0089] Furthermore, in the rice cooker 1 of this embodiment, the set time T of the second soaking step of the soaking and cooking process is set regardless of the brand of the rice being cooked. B The set time T for the rice cooking process S The total time is controlled by the heating coil 12 within a specified time range. Therefore, the overall cooking time of the rice cooking program is roughly the same within the specified time range, eliminating any sense of unfairness. It is possible to set a cooking mode that does not impair the taste characteristics of different rice varieties and brands and corresponds to the user's preferences, and it is easy to predict how long the cooking time will take before cooking.

[0090] Furthermore, the present invention is not limited to the embodiments described above, and various modifications can be made without departing from the spirit of the invention. Additionally, the numerical values ​​illustrated in the embodiments are merely examples and can be appropriately changed according to the specifications of the rice cooker, etc.

[0091] Explanation of reference numerals in the attached figures

[0092] 1. Rice cooker

[0093] 5 pots

[0094] 12. Heating coil (heating mechanism)

[0095] 24. Pressure regulating section (pressure control mechanism)

[0096] 28. Pressure relief mechanism (pressure control mechanism)

[0097] 53. Rice cooking control mechanism (control mechanism)

[0098] 69 "Mi" key 69 (Mi brand setting organization)

[0099] TB Set Time (a certain amount of time)

[0100] TS Set Time (Specified Time)

[0101] tB Set temperature (a certain temperature)

Claims

1. An electric rice cooker capable of sequentially performing a soaking and cooking process, a boiling and heating process, a continuous boiling process, and a rice-simmering process, characterized in that, The rice cooker has the following features: The heating mechanism heats the pot containing rice and water as the food to be cooked. The rice branding agency sets the brand for the rice being cooked. as well as The control mechanism, in at least one of the soaking and cooking process and the rice simmering process, changes the combination of temperature and time, and controls the heating mechanism according to the set brand of rice. The control mechanism controls the heating mechanism in such a way that as the soaking and cooking process is lengthened, the time of the rice simmering process is shortened, and as the soaking and cooking process is shortened, the time of the rice simmering process is lengthened.

2. An electric rice cooker capable of sequentially performing a soaking and cooking process, a boiling and heating process, a continuous boiling process, and a rice-simmering process, characterized in that, The rice cooker has the following features: The heating mechanism heats the pot containing rice and water as the food to be cooked. The rice branding agency sets the brand for the rice being cooked. as well as The control mechanism, in at least one of the soaking and cooking process and the rice simmering process, changes the combination of temperature and time, and controls the heating mechanism according to the set brand of rice. The control mechanism controls the heating mechanism in a manner that, regardless of the brand of the rice being cooked, the total time of the soaking and cooking process and the time of the simmering process are within a predetermined time range.

3. The rice cooker according to claim 1 or 2, characterized in that, It also features a pressure control mechanism capable of controlling the internal pressure of the pot during at least one of the soaking and cooking processes, the boiling and heating process, the continuous boiling process, and the rice simmering process. The control mechanism further controls the pressure control mechanism according to the brand of the rice.

4. The rice cooker according to claim 3, characterized in that, The control mechanism controls the pressure control mechanism in the boiling heating process, the boiling continuous process, and the rice cooking process by pressurizing the inside of the pot according to the set brand of rice.

5. The rice cooker according to claim 3, characterized in that, The control mechanism is configured such that, during the soaking and cooking process, the timing of the pressure control mechanism for depressurizing the interior of the pot is determined based on the brand of the rice.

6. The rice cooker according to claim 1 or 2, characterized in that, The soaking and cooking process includes: a first soaking step, in which the rice is heated using the heating mechanism to promote water absorption, and the amount of cooked rice is determined based on the time taken to reach a predetermined temperature and the amount of heat applied; and a second soaking step, in which the rice is heated using the heating mechanism to maintain a certain temperature for a certain period of time to further promote water absorption. The control mechanism controls the heating mechanism according to the set brand during the second soaking process.

7. The rice cooker according to claim 6, characterized in that, The control mechanism is configured to determine at least one of the specified time and the specified temperature in the second soaking process based on the set brand.

8. The rice cooker according to claim 1 or 2, characterized in that, The control mechanism is configured to control the heating mechanism to heat for a specified time with a specified heating amount during the rice cooking process, and to determine at least one of the specified time and the specified heating amount according to the set brand.

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