Rice cooker, program, and display system

Abstract

To provide a rice cooker capable of performing a rice cooking process coping with deteriorated rice, and supporting a user so that deteriorated rice is not cooked.SOLUTION: A rice cooker includes: a heating part for heating a container that stores a material to be heated including rice and water; a detection part for detecting the temperature of the container; an acquisition part for acquiring a moisture content of rice on the basis of a difference in time between first timing when the detection part detects the maximum temperature in the rice cooking process and second timing determined beforehand when the temperature of the container reaches the maximum temperature in the rice cooking process; an analysis part for analyzing an analysis object related to the moisture content acquired by the acquisition part; a display part for displaying a result of the analysis by the analysis part; and a rice cooking control part for controlling the rice cooking process on the basis of the result of the analysis by the analysis part.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present disclosure relates to a rice cooker, a program, and a display system. [Background technology]

[0002] Patent Document 1 discloses a rice cooker that determines the degree of cracking of rice and adjusts the temperature of water supplied to a pot-shaped container based on the determined degree of cracking of the rice. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-083203 Summary of the Invention [Problem to be solved by the invention]

[0004] The present disclosure provides a rice cooker, a program, and a display system that can execute a rice cooking process that corresponds to deteriorated rice and can assist a user in avoiding cooking deteriorated rice. [Means for solving the problem]

[0005] The rice cooker of the present disclosure comprises a heating unit that heats a container that contains heated objects including rice and water; a detection unit that detects the temperature of the container; an acquisition unit that acquires the moisture content of the rice based on the difference in time between a first timing when the detection unit detects the highest temperature during the rice cooking process and a predetermined second timing when the temperature of the container reaches the highest temperature during the rice cooking process; an analysis unit that analyzes an analysis target related to the moisture content based on the moisture content acquired by the acquisition unit; a display unit that displays the analysis results of the analysis unit; and a rice cooking control unit that controls the rice cooking process based on the analysis results of the analysis unit.

[0006] In addition, the program of the present disclosure causes a processor of a rice cooker, which has a heating unit that heats a container that contains heated objects including rice and water, and a detection unit that detects the temperature of the container, to function as: an acquisition unit that acquires the moisture content of rice based on the time difference between a first timing when the detection unit detects the highest temperature during the rice cooking process and a predetermined second timing when the temperature of the container reaches the highest temperature during the rice cooking process; an analysis unit that analyzes an analysis target related to the moisture content based on the moisture content acquired by the acquisition unit; a display unit that displays the analysis results of the analysis unit; and a rice cooking control unit that controls the rice cooking process based on the analysis results of the analysis unit.

[0007] The display system of the present disclosure also includes a rice cooker having a heating unit that heats a container that contains heated objects including rice and water, and a detection unit that detects the temperature of the container; an acquisition unit that acquires the moisture content of the rice based on the time difference between a first timing when the detection unit detects the highest temperature during the rice cooking process and a predetermined second timing when the temperature of the container reaches the highest temperature during the rice cooking process; an analysis unit that analyzes an analysis target related to the moisture content based on the moisture content acquired by the acquisition unit; a display unit that displays the analysis results of the analysis unit; and a rice cooking control unit that controls the rice cooking process based on the analysis results of the analysis unit. [Effects of the Invention]

[0008] The rice cooker, program, and display system disclosed herein can execute a cooking process that corresponds to deteriorated rice, and can assist the user in avoiding cooking deteriorated rice. [Brief explanation of the drawings]

[0009] [Figure 1] 1 is a cross-sectional view schematically showing a configuration of a rice cooker according to a first embodiment. [Figure 2] FIG. 1 is a diagram showing the configuration of a control system of a rice cooker according to a first embodiment. [Figure 3] FIG. 1 is a diagram illustrating a rice cooking process according to the first embodiment. [Figure 4]FIG. 1 is a diagram for explaining the relationship between the moisture content of rice and the temperature of a pot in the first embodiment. [Figure 5] FIG. 1 is a diagram showing an example of a chart showing changes in moisture content over time in the first embodiment. [Figure 6] FIG. 1 shows divisions for dividing the range of moisture content in the first embodiment. [Figure 7] FIG. 10 shows an example of a first screen in the first embodiment. [Figure 8] FIG. 10 shows an example of a second screen in the first embodiment. [Figure 9] Flowchart showing the operation of the rice cooker in the first embodiment [Figure 10] Flowchart showing the operation of the rice cooker in the first embodiment [Figure 11] Flowchart showing the operation of the rice cooker in the first embodiment [Figure 12] FIG. 10 shows a configuration of a display system according to a second embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0010] (Findings that formed the basis of this disclosure) At the time the inventors arrived at the idea of ​​the present disclosure, rice cookers existed that determined the degree of cracking of rice grains and adjusted the temperature of water supplied to the pot-shaped container based on the determined degree of cracking of the rice grains. Generally, rice grains develop minute cracks due to drying, in other words, cracks due to a decrease in moisture content. However, the deterioration of texture and taste is not only due to cracking, but also largely due to the sticky texture caused by the starch eluted from the cracked rice. Therefore, the inventors focused on the fact that the characteristic points of temperature change change due to the elution of starch, which is the direct cause of the deterioration of texture and taste.

[0011] Because cracks in rice are difficult to detect from the outside, there is a risk that users will cook deteriorated rice without noticing the cracks. Therefore, it is desirable to be able to execute a cooking process that corresponds to deteriorated rice and to support users in avoiding cooking deteriorated rice. However, the technology disclosed in Patent Document 1 controls rice cooking according to the susceptibility of rice to cracking, and the inventors discovered a problem in that it is difficult to solve the problem of cooking deteriorated rice itself. In order to solve this problem, the subject matter of the present disclosure has been formed. Therefore, the present disclosure provides a rice cooker, a program, and a display system that can perform a rice cooking process that corresponds to deteriorated rice and can assist the user in avoiding cooking deteriorated rice.

[0012] Hereinafter, embodiments will be described in detail with reference to the drawings. However, in some cases, more detailed explanation than necessary may be omitted. For example, detailed explanation of already well-known matters or redundant explanation of substantially the same configuration may be omitted. The accompanying drawings and the following description are provided to enable those skilled in the art to fully understand the present disclosure, and are not intended to limit the subject matter described in the claims.

[0013] (Embodiment 1) [1-1.Configuration] [1-1-1. Rice cooker configuration] FIG. 1 is a cross-sectional view schematically showing the structure of a rice cooker 1. As shown in FIG. 1, arrows indicate directions when the rice cooker 1 is installed. The symbol UP indicates the upward direction, and the symbol FR indicates the forward direction.

[0014] As shown in FIG. 1, the rice cooker 1 includes a rice cooker main body 2 and a lid 3 that can open and close the top opening of the rice cooker main body 2.

[0015] The rice cooker main body 2 is formed with a storage compartment 5 capable of storing a pot 4. The pot 4 stores an object to be heated, including rice and water. The storage compartment 5 is formed in a cylindrical shape with a bottom corresponding to the shape of the pot 4, and has a heating section 6 provided at the bottom. The heating section 6 includes a first heating coil 61 and a second heating coil 62. The first heating coil 61 is provided in a position facing the periphery of the center of the bottom of the pot 4 across the storage compartment 5. The second heating coil 62 is provided in a position facing a corner of the bottom of the pot 4 across the storage compartment 5. Pot 4 is an example of a "container."

[0016] An opening 7 is formed in the center of the bottom of the storage section 5. A temperature sensor 8 that detects the temperature of the pot 4 is provided in the opening 7 so that it can come into contact with the bottom of the pot 4 stored in the storage section 5. The temperature sensor 8 can indirectly detect the temperature inside the pot 4. Note that in the rice cooker 1, heating control is performed using the correlation between the temperature detected by the temperature sensor 8 and the temperature of the heated object inside the pot 4. The temperature sensor 8 is an example of a "detection unit."

[0017] The lid body 3 includes an outer lid 31 and an inner lid 32 . Outer lid 31 is equipped with hinge shaft 31A. Hinge shaft 31A is the axis for opening and closing outer lid 31, and is rotatably provided at the rear of rice cooker main body 2. A torsion coil spring (not shown) is provided around hinge shaft 31A, and the torsion coil spring elastically urges outer lid 31 around hinge shaft 31A in a direction away from the upper opening of rice cooker main body 2.

[0018] A display operation unit 9 is provided on the outer top surface 31B of the outer lid 31 (the top surface when the upper opening of the rice cooker main body 2 is closed). The display operation unit 9 includes multiple buttons 91 and a display 92. The multiple buttons 91 accept instructions such as starting rice cooking, stopping rice cooking, and programming rice cooking. The multiple buttons 91 may also accept input of the brand and ingredients of the rice contained in the pot 4. The display 92 displays various information such as rice cooking information such as cooking time, information about the rice, and information about the water. The display 92 may be configured as a touch panel. In this configuration, the display 92 may display software buttons having the same functions as the buttons 91 in addition to displaying various information. In this configuration, the display operation unit 9 does not necessarily have to include the buttons 91.

[0019] Inner lid 32 is formed with first steam outlet 32A for discharging steam from inside pot 4, and second steam outlet 32B for discharging steam from inside pot 4. The diameter of second steam outlet 32B is larger than the diameter of first steam outlet 32A, and is designed to be, for example, at least twice the diameter of first steam outlet 32A. Steam discharged from first steam outlet 32A and second steam outlet 32B is discharged to the outside of rice cooker 1 via third steam outlet 31C. Third steam outlet 31C is formed on outer top surface 31B of outer lid 31.

[0020] The inner pot 4 is provided with a pressure suppression valve 10 that can open and close the first steam exhaust port 32A, and a pressure valve 11 that can open and close the second steam exhaust port 32B. Pressure suppression valve 10 is a valve that prevents the pressure inside pot 4 from rising above a predetermined value (e.g., 1.2 atmospheres) higher than atmospheric pressure. In the present embodiment, pressure suppression valve 10 is formed of a ball, closes first steam outlet 32A under its own weight, and opens first steam outlet 32A when the pressure inside pot 4 exceeds its own weight. Note that pressure suppression valve 10 may also be formed by a closing member that closes first steam outlet 32A and a spring that biases the closing member to close first steam outlet 32A.

[0021] Pressure valve 11 is a valve that can move between a closed position where it closes second steam exhaust port 32B and an open position where it opens second steam exhaust port 32B. Outer lid 31 is provided with pressure valve movement mechanism 12 that moves pressure valve 11 between the closed position and the open position. The position of pressure valve 11 is controlled by pressure valve movement mechanism 12. Under the control of control device 13 (described below), pressure valve movement mechanism 12 presses pressure valve 11 with a pressure greater than a predetermined value to hold pressure valve 11 in the closed position. Furthermore, under the control of control device 13 (described below), pressure valve movement mechanism 12 moves pressure valve 11 from the closed position to the open position when the pressure inside pot 4 reaches or exceeds a predetermined value. Note that pressure valve movement mechanism 12 is composed of a member that presses pressure valve 11, an arm that moves the pressing member up and down, a gear and a motor that drive the arm, etc.

[0022] As shown in Figure 1, rice cooker main body 2 is provided with control device 13 that controls the operation of rice cooker 1. Control device 13 may have any appearance, such as a housing or a circuit board. Note that while Figure 1 shows control device 13 as being provided at the bottom rear of rice cooker 1, the installation location of control device 13 is not limited to the bottom rear of rice cooker 1.

[0023] Next, the configuration of the control system of the rice cooker 1 will be described with reference to FIG. 2, while explaining the control device 13. FIG. 2 is a block diagram showing the configuration of the control system of the rice cooker 1.

[0024] 2, the rice cooker 1 includes a control device 13. The control device 13 is connected to the heating unit 6, the temperature sensor 8, the display operation unit 9, and the pressure valve moving mechanism 12.

[0025] The control device 13 includes a processor 100 such as a CPU (Central Processing Unit) or an MPC (Micro Processing Unit), a memory 110, and an interface circuit for connecting other devices and sensors.

[0026] The memory 110 is a storage device that stores programs and data. The memory 110 stores a control program 111, history data 112, and data to be processed by the processor 100. The memory 110 has a non-volatile storage area. The memory 110 also has a volatile storage area and constitutes a work area for the processor 100. The memory 110 is constituted by, for example, a ROM (Read Only Memory) or a RAM (Random Access Memory). The control program 111 is an example of a "program." The history data 112 will be explained when the acquisition unit 102 is explained.

[0027] The processor 100 functions as a rice cooking control unit 101, an acquisition unit 102, an analysis unit 103, and a display unit 104 by reading and executing a control program 111 stored in the memory 110.

[0028] The rice cooking control unit 101 controls the heating unit 6 and the pressure valve moving mechanism 12 based on the temperature detected by the temperature sensor 8, and executes and controls the rice cooking process.

[0029] Here, the rice cooking process will be described with reference to FIG. Fig. 3 is a diagram for explaining the rice cooking process. Fig. 3 shows a chart CH1 in which the horizontal axis is set to the time elapsed since the start of rice cooking and the vertical axis is set to the temperature of the pot 4.

[0030] The rice cooking process consists of a water absorption process A, a temperature increase process B, a boiling maintenance process C, and a steaming process D. In water absorption process A, rice is soaked in water that is lower than the gelatinization temperature to allow the rice to absorb water in advance, allowing the rice to gelatinize all the way to the center in the processes that follow. In water absorption process A, amylase contained in the rice breaks down starch to produce glucose, which gives the rice a sweet taste after cooking. The water absorption process A is the first process performed in the rice cooking process. In the water absorption process A, the rice cooking control unit 101 controls the heating unit 6 to heat the pot 4 so that the temperature detected by the temperature sensor 8 becomes the first temperature Tm1 until the first time Ti1 has elapsed since the start of the water absorption process A. The first time Ti1 is about 20 minutes, and the first temperature Tm1 is about 55°C.

[0031] In the rice cooking process, the water absorption process A is followed by the temperature increase process B. The temperature increase process B is a process for bringing the water in the pot 4 to a boil. In the temperature increase process B, the rice cooking control unit 101 controls the heating unit 6 to heat the pot 4 until the temperature detected by the temperature sensor 8 rises to the second temperature Tm2. The second temperature Tm2 is higher than the first temperature Tm1 and is approximately 100°C.

[0032] In the rice cooking process, the boiling maintenance step C is carried out after the temperature increase step B. In the boiling maintenance step C, the water in the pot 4 is kept boiling, the rice starch is gelatinized, and the degree of gelatinization is increased to approximately 50% to 80%. In the boiling maintenance step C, the pot 4 is heated so that the temperature detected by the temperature sensor 8 becomes the second temperature Tm2. In the boiling maintenance step C, the rice cooking control unit 101 controls the heating unit 6 and the pressure valve moving mechanism 12 to maintain the boiling state of the water in the pot 4. Specifically, the rice cooking control unit 101 repeatedly turns the power supply to the heating unit 6 on and off at regular intervals to heat the pot 4 intermittently. In addition, in the first half of the boiling maintenance step C, the rice cooking control unit 101 controls the pressure valve moving mechanism 12 so that the pressure valve 11 opens and closes the second steam outlet 32B, fluctuating the pressure in the pot 4 within a range from atmospheric pressure to a pressure above atmospheric pressure. This causes bumping in the pot 4, stirring the rice in the pot 4. Furthermore, in the latter half of the boiling maintaining step C, the rice cooking control unit 101 controls the pressure valve 11 to be in the closed position, and maintains the pressure in the pot 4 at a pressure above atmospheric pressure.

[0033] As the boiling maintenance step C progresses, the water in the pot 4 evaporates and there is no water left in the pot 4. As a result, the temperature of the pot 4 rises, and the temperature detected by the temperature sensor 8 rises to the third temperature Tm3. The third temperature Tm3 is higher than the second temperature Tm2. When the temperature sensor 8 detects the third temperature Tm3, the rice cooking control unit 101 ends the boiling maintenance step C.

[0034] In the rice cooking process, the soaking process D is carried out after the boiling maintenance process C. The soaking process D is a process that follows the boiling maintenance process C and promotes the gelatinization of rice starch. The soaking process D raises the degree of gelatinization of the rice to nearly 100%. In the soaking process D, the rice cooking control unit 101 controls the heating unit 6 to heat the pot 4 so that the temperature detected by the temperature sensor 8 becomes the second temperature Tm2 until the second time Ti2 has elapsed since the start of the soaking process D. In the soaking process D, the rice cooking control unit 101 heats the pot 4 every time the temperature inside the pot 4 falls below the second temperature Tm2. During at least one of these heating cycles of the pot 4, the pressure valve 11 is placed in the closed position to increase the pressure inside the pot 4, and when the temperature detected by the temperature sensor 8 reaches the second temperature Tm2, ​​the pressure valve 11 is placed in the open position.

[0035] Returning to the explanation of the functional units of the processor 100, the acquisition unit 102 acquires the moisture content of rice. In this embodiment, the acquisition unit 102 acquires the moisture content of rice as a percentage. Here, the acquisition of the moisture content of water will be described with reference to FIG.

[0036] Figure 4 is a diagram illustrating the relationship between the moisture content of rice and the temperature of the pot 4. Figure 4 shows three diagrams. In diagrams CH2, CH3, and CH4, the horizontal axis represents the time elapsed since the start of rice cooking, and the vertical axis represents the temperature of the pot 4.

[0037] Diagram CH2 shows the change in temperature over time in pot 4 when cooking regular rice. Regular rice is rice with a moisture content of more than 13.5% and less than 14.5%. As shown in Diagram CH2, when cooking regular rice, the temperature in pot 4 reaches its maximum at time T1 after cooking begins.

[0038] Diagram CH3 shows the change in temperature of pot 4 over time when cooking dry rice. Dry rice is rice with a moisture content of 13.5% or less. Diagram CH3 shows the change in temperature of pot 4 over time when cooking rice with a moisture content of 12.7%. As shown in Diagram CH3, when cooking dry rice, the temperature of pot 4 reaches its maximum temperature at timing T2, which is earlier than timing T1, after cooking begins.

[0039] Diagram CH4 shows the change in temperature of pot 4 over time when dry rice is cooked. Diagram CH4 shows the change in temperature of pot 4 over time when rice with a moisture content of 11.1% is cooked. As shown in Diagram CH4, when dry rice is cooked, the temperature of pot 4 reaches its maximum temperature at timing T3, which is earlier than timing T1, after cooking begins. Furthermore, as is clear from comparing Diagram CH4 with Diagram CH3, the lower the moisture content, the earlier the temperature of pot 4 reaches its maximum temperature after cooking begins.

[0040] In this way, when dry rice is cooked, the temperature of pot 4 reaches its maximum temperature earlier than when regular rice is cooked. The lower the moisture content, the earlier the temperature of pot 4 reaches its maximum temperature when dry rice is cooked. Therefore, the acquisition unit 102 acquires the moisture content of the rice based on the timing at which the temperature of pot 4 reaches its maximum temperature.

[0041] The acquisition unit 102 acquires the moisture content of the rice based on the time difference between the first timing and the second timing (hereinafter simply referred to as the "difference"). Here, the first timing is the timing at which the temperature sensor 8 detected the highest temperature in the most recent rice cooking process. The second timing is the timing at which the temperature of the pot 4 reaches the highest temperature when cooking regular rice, and is determined in advance through prior tests, simulations, etc.

[0042] The acquisition unit 102 reads the first timing and the second timing from the memory 110. The first timing is updated and recorded in the memory 110 by the rice cooking control unit 101 each time rice is cooked. The second timing is recorded in the memory 110 in advance. The acquisition unit 102 calculates the difference between the first timing and the second timing, and acquires the moisture content of the rice by performing a calculation using a predetermined algorithm or by referring to a table that defines the difference and the moisture content. The larger the difference between the first timing and the second timing, the smaller the moisture content that the acquisition unit 102 acquires.

[0043] When the acquisition unit 102 acquires the moisture content, it associates the moisture content with other dates and times, such as the acquisition date and time when the moisture content was acquired, the start date and time of the most recent rice cooking, and the end date and time of the most recent rice cooking, and records the acquired moisture content in history data 112. History data 112 is a database showing the history of moisture contents acquired by the acquisition unit 102, and moisture contents for a predetermined number of days are recorded in chronological order.

[0044] The analysis unit 103 analyzes the change in moisture content over time. The analysis unit 103 reads the moisture content recorded in the memory 110 from the history data 112, and generates a chart CH5 (described below) showing the change in moisture content over time as an analysis of the change in moisture content over time. In this embodiment, the analysis unit 103 reads all moisture contents from the history data 112 to generate chart CH5. The moisture contents read by the analysis unit 103 from the history data 112 include moisture contents associated with the most recent date and time, and may also be moisture contents for a predetermined number of days going back from the date and time corresponding to this moisture content.

[0045] FIG. 5 is a diagram showing an example of a chart CH5 showing the change in moisture content over time. Chart CH5 has a horizontal axis set to the number of days and a vertical axis set to moisture content, and includes a line L that indicates the change in moisture content over time. The horizontal axis of chart CH5 is marked with "today" at the date and time chart CH5 was created, and is marked with "-N days" for days going back N days (N is an integer greater than or equal to 1) from "today." The horizontal axis of chart CH5 may be marked with a scale for each day, or may be marked with a scale for each predetermined number of days.

[0046] The analysis unit 103 reads out the moisture content from the history data 112 and plots the read out moisture content. The analysis unit 103 plots the read out moisture content further to the left as the date and time associated with the read out moisture content becomes older. The analysis unit 103 then generates a line L connecting the plotted moisture content to generate a chart CH5. Note that when multiple moisture content values ​​associated with the same date and time are read out, the analysis unit 103 may plot the average of the multiple moisture content values, or may plot the lowest moisture content, or may plot the highest moisture content.

[0047] Chart CH5 in FIG. 5 shows the following change over time. Chart CH5 shows the change over time in moisture content, from approximately 14.5% to 11.0% or less, from 63 days before the creation date and time of chart CH5 to 7 days before the creation date and time of chart CH5. Chart CH5 also shows the change over time in moisture content, with the moisture content rising to approximately 14.5% 7 days before the creation date and time of chart CH5. This indicates that new rice to be cooked was purchased 7 days before the creation date and time of chart CH5. Chart CH5 also shows the change over time in moisture content, from approximately 14.5% to approximately 13.3% 7 days before the creation date and time of chart CH5 to the creation date and time of chart CH5.

[0048] In addition, in the graph CH5, the object showing the change in moisture content over time may be a plot instead of the line L.

[0049] Returning to the explanation of the analysis unit 103, the analysis unit 103 analyzes the category CL to which the moisture content acquired by the acquisition unit 102 belongs. In this embodiment, the range of the moisture content is divided into four categories CL shown in FIG.

[0050] FIG. 6 is a diagram showing divisions CL that divide the range of moisture content. As shown in Figure 6, moisture content is divided into four categories CL. The first category CL1 indicates a moisture content range of over 13.5%. The second category CL2 indicates a moisture content range of over 12.5% ​​to 13.5% or less. The third category CL3 indicates a moisture content range of over 11.5% to 12.5% ​​or less. The fourth category CL4 indicates a moisture content range of 11.5% or less. The fourth section CL4 is an example of a "first specific section" and a "third specific section." The second section CL2 is an example of a "second specific section." The third section CL3 is an example of a "third specific section."

[0051] If the moisture content acquired by the acquisition unit 102 is 13.5% or more, the analysis unit 103 analyzes that the division CL to which the moisture content acquired by the acquisition unit 102 belongs is the first division CL1. Furthermore, if the moisture content acquired by the acquisition unit 102 is greater than 12.5% ​​and equal to or less than 13.5%, the analysis unit 103 analyzes that the category CL to which the moisture content acquired by the acquisition unit 102 belongs is the second category CL2. Furthermore, if the moisture content acquired by the acquisition unit 102 is greater than 11.5% and equal to or less than 12.5%, the analysis unit 103 analyzes that the category CL to which the moisture content acquired by the acquisition unit 102 belongs is the third category CL3. Furthermore, if the moisture content acquired by the acquisition unit 102 is 11.5% or less, the analysis unit 103 analyzes that the division CL to which the moisture content acquired by the acquisition unit 102 belongs is the fourth division CL4.

[0052] The display unit 104 displays various information on the display 92 . The display unit 104 of this embodiment displays the first screen G1 on the display 92.

[0053] FIG. 7 is a diagram showing an example of the first screen G1. The first screen G1 is a screen that displays the change over time in the moisture content of rice analyzed by the analysis unit 103. Therefore, the first screen G1 displays the chart CH5 that the analysis unit 103 has created.

[0054] The first screen G1 also displays moisture content information J1 indicating the moisture content. The moisture content indicated by the moisture content information J1 on the first screen G1 is the moisture content most recently acquired by the acquisition unit 102.

[0055] Returning to the explanation of the display unit 104, when the section CL analyzed by the analysis unit 103 is the fourth section CL4, the display unit 104 displays a second screen G2, which will be described later, on the display 92.

[0056] 8 is a diagram showing an example of the second screen G2. The second screen G2 displays moisture content information J1. The moisture content indicated by the moisture content information J1 on the second screen G2 is the moisture content most recently acquired by the acquisition unit 102.

[0057] The second screen G2 displays the drying state information J2. The drying state information J2 is information that indicates the drying state of the rice. In FIG. 8, the character string "The rice is drying considerably." is the drying state information J2.

[0058] The second screen G2 displays the method information J3. The method information J3 is information that indicates the method to prevent the rice from drying out. In FIG. 8, the method information J3 is the strings "seal the storage bag / container" and "store in a place with low temperature and humidity."

[0059] [1-2. Operation] Next, the operation of the rice cooker 1 in this embodiment will be described. First, the operation of the rice cooker 1 related to the display on the first screen G1 will be described. FIG. 9 is a flowchart showing the operation of the rice cooker 1.

[0060] The acquisition unit 102 determines whether a trigger for displaying the first screen G1 has occurred (step SA1). Examples of such a trigger include turning on the rice cooker 1, reaching a predetermined time, or finishing cooking rice.

[0061] When it is determined that a trigger for displaying the first screen G1 has occurred (step SA1: YES), the obtaining unit 102 obtains the moisture content of the rice (step SA2).

[0062] Next, the analysis unit 103 analyzes the change in the moisture content of the rice over time (step SA3).

[0063] Next, the display unit 104 displays the first screen G1, which displays the analysis results of step SA3, on the display 92 (step SA4).

[0064] The first screen G1 displayed in step SA4 displays the chart CH5 generated by the analysis in step SA3. The first screen G1 displayed in step SA4 also displays moisture content information J1 indicating the moisture content obtained in step SA2.

[0065] Next, the operation of the rice cooker 1 related to the display on the second screen G2 will be described. FIG. 10 is a flowchart showing the operation of the rice cooker 1.

[0066] The acquisition unit 102 determines whether a trigger for displaying the second screen G2 has occurred (step SB1). Examples of such a trigger include turning on the rice cooker 1, reaching a predetermined time, or finishing cooking rice.

[0067] When it is determined that a trigger for displaying the second screen G2 has occurred (step SB1: YES), the obtaining unit 102 obtains the moisture content of the rice (step SB2).

[0068] Next, the analysis unit 103 analyzes the category CL to which the moisture content obtained in step SB2 belongs (step SB3).

[0069] Next, the display unit 104 determines whether the section CL analyzed in step SB3 is the fourth section CL4 (step SB4).

[0070] If the display unit 104 determines that the section CL analyzed in step SB3 is the fourth section CL4 (step SB4: YES), it displays the second screen G2 on the display 92 (step SB5).

[0071] The second screen G2 displayed in step SB5 displays moisture content information J1 indicating the moisture content acquired in step SB2.

[0072] On the other hand, if the display unit 104 determines that the section CL analyzed in step SB3 is not the fourth section CL4 (step SB4: NO), it ends this process without displaying the second screen G2.

[0073] When the trigger for displaying the first screen G1 and the second screen G2 is the same, the display unit 104 may display the first screen G1 and the second screen G2 simultaneously, or may display the first screen G1 and the second screen G2 switchably using the button 91, or may display the first screen G1 and the second screen G2 alternately every time a predetermined period of time elapses.

[0074] Next, the operation of the rice cooker 1 in relation to the rice cooking process will be described. FIG. 11 is a flowchart showing the operation of the rice cooker 1.

[0075] The acquisition unit 102 determines whether a trigger related to the start of the rice cooking process has occurred (step SC1). An example of the trigger is when an instruction to start rice cooking is given to the display operation unit 9.

[0076] When it is determined that a trigger related to the start of the rice cooking process has occurred (step SC1: YES), the acquisition unit 102 acquires the moisture content of the rice (step SC2).

[0077] Next, the analysis unit 103 analyzes the category CL to which the moisture content obtained in step SC2 belongs (step SC3).

[0078] Next, the rice cooking control unit 101 determines whether the category CL analyzed in step SB3 is the first category CL1 (step SC4).

[0079] If the rice cooking control unit 101 determines that the section CL analyzed in step SC3 is the first section CL1 (step SC4: YES), it determines the control for the rice cooking process to be normal control (step SC5) and executes the rice cooking process under normal control (step SC6). Note that normal control refers to the control of the heating unit 6 and the pressure valve moving mechanism 12 in the rice cooking process described with reference to Figure 3.

[0080] Returning to the explanation of step SC4, if the rice cooking control unit 101 determines that the category CL analyzed in step SC3 is not the first category CL1 (step SC4: NO), it determines whether the category CL analyzed in step SC3 is the second category CL2 (step SC7).

[0081] If the rice cooking control unit 101 determines that the category CL analyzed in step SB3 is the second category CL2 (step SC7: YES), it determines the control for the rice cooking process to be the first suppression control (step SC8) and performs the rice cooking process with the first suppression control (step SC9).

[0082] Here, the first suppression control will be explained. The first suppression control is a control that suppresses deterioration in the texture and taste of cooked rice. The first suppression control includes control to lower the water temperature in the water absorption step A compared to normal control. This suppresses the outflow of starch from the surface of the rice, prevents an increase in the amount of starch accumulating at the bottom of the pot 4, and suppresses the obstruction of heat exchange between the pot 4 and the water in the boiling maintenance step C. This prevents the timing at which the temperature sensor 8 detects the maximum temperature in the boiling maintenance step C from being brought forward, and suppresses the occurrence of a situation in which the boiling maintenance step C is not executed for the time required for gelatinization. Furthermore, the first suppression control includes a control that maintains pressure valve 11 in the open position during the boiling maintenance step C, in addition to the normal control. This makes it possible to suppress bumping in pot 4 during the boiling maintenance step C. Therefore, the first suppression control can suppress cracking of rice, which leads to starch leakage, during the boiling maintenance step C.

[0083] Returning to the explanation of step SC7, if the rice cooking control unit 101 determines that the category CL analyzed in step SC3 is not the second category CL2 (step SC7: NO), in other words, if it determines that the category CL analyzed in step SC3 is the third category CL3 or the fourth category CL4, it decides that the control in the rice cooking process is the second suppression control (step SC10) and performs the rice cooking process with the second suppression control (step SC11).

[0084] Here, the second suppression control will be explained. The second suppression control is a control that suppresses deterioration in the texture and taste of cooked rice. The second suppression control differs from the first suppression control in the amount of power supplied to the heating unit 6 in the boiling maintenance step C. That is, the second suppression control supplies a higher amount of power to the heating unit 6 in the boiling maintenance step C than the first suppression control. Specifically, in the second suppression control, the rice cooking control unit 101 makes the interval at which the power supply to the heating unit 6 is turned on longer than in the normal control. Furthermore, in the second suppression control, the rice cooking control unit 101 makes the period during which the power supply to the heating unit 6 is turned on longer than in the normal control.

[0085] [1-3. Effects, etc.] As described above, the rice cooker 1 comprises a heating unit 6 that heats the pot 4 that contains the heated object, which includes rice and water; a temperature sensor 8 that detects the temperature of the pot 4; an acquisition unit 102 that acquires the moisture content of the rice based on the difference in time between a first timing when the temperature sensor 8 detects the highest temperature during the rice cooking process and a predetermined second timing when the temperature of the pot 4 reaches the highest temperature during the rice cooking process; an analysis unit 103 that analyzes an analysis target related to the moisture content based on the moisture content acquired by the acquisition unit 102; a display unit 104 that displays the analysis results of the analysis unit 103; and a rice cooking control unit 101 that controls the rice cooking process based on the analysis results of the analysis unit 103.

[0086] This allows the user to grasp information regarding the moisture content of the rice to be cooked, as the analysis results of the analysis unit 103 are displayed. This helps the user to understand whether the rice to be cooked has deteriorated, and thus helps the user to avoid cooking deteriorated rice. Furthermore, since the rice cooking process is controlled taking the moisture content of the rice into consideration, it is possible to execute a rice cooking process that corresponds to deteriorated rice.

[0087] The analysis unit 103 analyzes the change in the moisture content of the rice over time. The display unit 104 displays the change in the moisture content of the rice over time acquired by the acquisition unit 102 as the analysis result of the analysis unit 103.

[0088] This allows the user of rice cooker 1 to understand how the moisture content of the rice to be cooked is changing, as the change in moisture content of the rice over time is displayed. This further supports the user in understanding whether the rice to be cooked has deteriorated, and therefore further supports the user in avoiding cooking deteriorated rice.

[0089] The analysis unit 103 analyzes the category CL to which the moisture content of the rice acquired by the acquisition unit 102 belongs, based on the range of moisture content of rice divided into multiple categories CL. The display unit 104 displays the dryness state of the rice according to the category CL analyzed by the analysis unit 103.

[0090] This allows the user to understand the dryness state of the rice, which further supports the user in understanding whether the rice to be cooked has deteriorated or not, thereby further supporting the user in avoiding cooking deteriorated rice.

[0091] The display unit 104 displays the state of dryness of the rice as well as the means for suppressing the progress of the drying of the rice.

[0092] This allows the user to understand how to prevent the rice from drying out, and therefore supports the user in preventing the rice from deteriorating further, thereby further supporting the user in avoiding cooking deteriorating rice.

[0093] Display unit 104 displays the dryness state of the rice when the section CL analyzed by analysis unit 103 is the fourth section CL4. The fourth section CL4 is the section CL with the smallest moisture content value.

[0094] This means that the rice dryness state is not displayed for all categories CL, so the frequency with which the rice dryness state is displayed can be reduced, preventing users from feeling annoyed by the frequent display of the rice dryness state. Also, because the rice dryness state is displayed when the rice moisture content is in the fourth category CL4, it is possible to indirectly inform the user when it is time to purchase new rice, further supporting the user in avoiding cooking deteriorated rice.

[0095] The rice cooker 1 includes a rice cooking control unit 101 that controls the rice cooking process based on the classification CL analyzed by the analysis unit 103.

[0096] This allows the rice cooking process to be carried out according to the moisture content of the rice, so that appropriate rice cooking can be carried out according to the moisture content of the rice.

[0097] If the category CL analyzed by the analysis unit 103 is the first category CL1, the rice cooking control unit 101 controls the rice cooking process using normal control, and if the category CL analyzed by the analysis unit 103 is the second category CL2, the rice cooking control unit 101 controls the rice cooking process using first suppression control, which suppresses deterioration in the texture and taste of the cooked rice.

[0098] This prevents deterioration in the texture and taste of cooked rice even when the rice has a low moisture content.

[0099] When the category CL analyzed by the analysis unit 103 is the third category CL3 or the fourth category CL4, the rice cooking control unit 101 controls the rice cooking process using the second suppression control to suppress deterioration in the texture and taste of the cooked rice. In addition to the control contents of the first suppression control, the second suppression control changes the power supplied to the heating unit 6 from that used in normal control.

[0100] This prevents deterioration in the texture and taste of cooked rice even when the rice has a lower moisture content.

[0101] The control program 111 causes the processor 100 of the rice cooker 1 to function as an acquisition unit 102 that acquires the moisture content of rice based on the time difference between a first timing when the temperature sensor 8 detects the maximum temperature during the rice cooking process and a predetermined second timing when the temperature of the pot 4 reaches the maximum temperature during the rice cooking process; an analysis unit 103 that analyzes an analysis target related to the moisture content of rice based on the moisture content of rice acquired by the acquisition unit 102; a display unit 104 that displays the analysis results of the analysis unit 103; and a rice cooking control unit 101 that controls the rice cooking process based on the analysis results of the analysis unit 103.

[0102] This provides the same effects as the rice cooker 1 described above.

[0103] (Embodiment 2) Next, a second embodiment will be described. [2-1.Configuration] FIG. 12 is a diagram showing the configuration of a display system 1000. As shown in FIG. The display system 1000 includes a rice cooker 1, a server device 20, and a terminal device 40. The rice cooker 1, the server device 20, and the terminal device 40 are connected to a network NW. The network NW includes the Internet, a telephone network, and other communication networks. The terminal device 40 is an example of a "display unit."

[0104] The rice cooker 1 of this embodiment is equipped with a rice cooker communication unit 14 that communicates with devices connected to the network NW. The rice cooker communication unit 14 has communication hardware such as a communication circuit, and communicates with the server device 20 under the control of the control device 13. The communication standard of the rice cooker communication unit 14 may be a wireless communication standard or a wired communication standard.

[0105] By reading and executing the control program 111, the processor 100 of this embodiment does not function as the display unit 104, but instead functions as a rice cooker communication control unit 105 that communicates with the server device 20 via the rice cooker communication unit 14. When requested by the server device 20, the rice cooker communication control unit 105 transmits the analysis results of the analysis unit 103 and information indicating the moisture content acquired by the acquisition unit 102 to the server device 20.

[0106] The server device 20 is a device that processes information with the rice cooker 1 and the terminal device 40 as clients. Note that in Fig. 12, the server device 20 is represented by a single block, but this does not necessarily mean that the server device 20 is composed of a single device.

[0107] The terminal device 40 is a PC (Personal Computer) used by the user of the rice cooker 1 and is capable of displaying information. The terminal device 40 may be a tablet PC, laptop PC, or desktop PC. An application program capable of displaying the first screen G1 and the second screen G2 is installed in the terminal device 40.

[0108] [2-2. Operation] Next, the operation of display system 1000 according to this embodiment will be described. First, the operation relating to the display of the first screen G1 will be described.

[0109] When a predetermined trigger occurs (such as when an application program is started up or when an instruction to display the first screen G1 is given), the terminal device 40 uses the function of the application program to request the information necessary to display the first screen G1 from the server device 20. When the server device 20 receives a request for information required to display the first screen G1 from the terminal device 40, the server device 20 requests the rice cooker 1 to provide the chart CH5 and the moisture content acquired by the acquisition unit 102. When the processor 100 of the rice cooker 1 receives a request for the diagram CH5 and the moisture content acquired by the acquisition unit 102, the acquisition unit 102 acquires the moisture content as described above, and the analysis unit 103 generates the diagram CH5 as described above. Then, the rice cooker communication control unit 105 of the rice cooker 1 transmits the moisture content acquired by the acquisition unit 102 and the diagram CH5 generated by the analysis unit 103 to the server device 20. When the server device 20 receives the moisture content acquired by the acquisition unit 102 and the chart CH5 generated by the analysis unit 103, the server device 20 transmits the received information to the terminal device 40. Then, the terminal device 40 displays the first screen G1 on which the moisture content obtained by the obtaining unit 102 and the chart CH5 generated by the analyzing unit 103 are displayed.

[0110] Next, the operation relating to the display of the second screen G2 will be described. When a predetermined trigger occurs (such as when an application program is started up or when an instruction to display the second screen G2 is given), the terminal device 40 uses the function of the application program to request the information necessary to display the second screen G2 from the server device 20. When the server device 20 receives a request for information required to display the second screen G2 from the terminal device 40, the server device 20 requests the rice cooker 1 to provide the category CL analyzed by the analysis unit 103 and the moisture content acquired by the acquisition unit 102. When the processor 100 of the rice cooker 1 receives a request for the category CL analyzed by the analysis unit 103 and the moisture content acquired by the acquisition unit 102, the acquisition unit 102 acquires the moisture content as described above, and the analysis unit 103 analyzes the category CL as described above. Then, the rice cooker communication control unit 105 of the rice cooker 1 transmits the moisture content acquired by the acquisition unit 102 and the category CL analyzed by the analysis unit 103 to the server device 20. When the server device 20 receives the moisture content acquired by the acquisition unit 102 and the section CL analyzed by the analysis unit 103, the server device 20 transmits the received information to the terminal device 40. Then, when the received section CL indicates the fourth section CL4, the terminal device 40 displays the second screen G2 that displays the moisture content obtained by the obtaining unit 102.

[0111] [2-3. Effects, etc.] As described above, the display system 1000 comprises a rice cooker 1 equipped with a heating unit 6 that heats a pot 4 containing an object to be heated, including rice and water, and a temperature sensor 8 that detects the temperature of the pot 4; an acquisition unit 102 that acquires the moisture content of the rice based on the difference in time between a first timing when the temperature sensor 8 detects the highest temperature during the rice cooking process and a predetermined second timing when the temperature of the pot 4 reaches the highest temperature during the rice cooking process; an analysis unit 103 that analyzes an analysis target related to the moisture content of the rice based on the moisture content of the rice acquired by the acquisition unit 102; a terminal device 40 that displays the analysis results of the analysis unit 103; and a rice cooking control unit 101 that controls the rice cooking process based on the analysis results of the analysis unit 103.

[0112] This provides the same effects as those of the first embodiment.

[0113] (Other embodiments) As described above, the above-mentioned first and second embodiments have been described as examples disclosed in the present application. However, the technology in the present disclosure is not limited to these, and can be applied to embodiments in which modifications, substitutions, additions, omissions, etc. are made. Furthermore, it is also possible to combine the components described in the above-mentioned first and second embodiments to create new embodiments. Therefore, other embodiments will be described below as examples.

[0114] In the above-described embodiment, the "first specific division" is the fourth division CL4, but the "first specific division" is not limited to the fourth division CL4. In other embodiments, the "first specific division" may further include the third division CL3, or may further include the second division CL2 and the third division CL3.

[0115] In the above-described embodiment, the case where the "second specific division" is the second division CL2 is illustrated, but the "second specific division" is not limited to the second division CL2. In other embodiments, the "second specific division" may further include a third division CL3.

[0116] In the above-described embodiment, the "third specific division" is the third division CL3 and the fourth division CL4, but the "third specific division" is not limited to the third division CL3 and the fourth division CL4. In other embodiments, the "third specific division" may be only the fourth division CL4.

[0117] In the above-described embodiment, the rice dryness condition is displayed when the section CL analyzed by the analysis unit 103 is the fourth section CL4. In other embodiments, the rice dryness condition may also be displayed when the section CL analyzed by the analysis unit 103 is the third section CL3. In other embodiments, the rice dryness condition may also be displayed when the section CL analyzed by the analysis unit 103 is the second section CL2. In other embodiments, the rice dryness condition may also be displayed when the section CL analyzed by the analysis unit 103 is the first section CL1.

[0118] In another embodiment, the second screen G2 may be displayed regardless of whether the section CL analyzed by the analysis unit 103 is any of the first section CL1 to third section CL3. In this other embodiment, the operation related to the display of the second screen G2 is executed according to a flowchart similar to that shown in FIG.

[0119] In the above-described embodiment, the configuration is such that the means for suppressing the progress of rice drying is displayed when the section CL analyzed by the analysis unit 103 is the fourth section CL4. In other embodiments, the means may also be displayed when the section CL analyzed by the analysis unit 103 is the third section CL3. In other embodiments, the means may also be displayed when the section CL analyzed by the analysis unit 103 is the second section CL2. In other embodiments, the means may also be displayed when the section CL analyzed by the analysis unit 103 is the first section CL1.

[0120] In the second embodiment described above, the processor 100 of the rice cooker 1 is configured to include the acquisition unit 102 and the analysis unit 103 as functional units. In other embodiments related to the second embodiment, the processor of the server device 20 may function as the acquisition unit 102 and the analysis unit 103. In this configuration, the server device 20 receives the first timing from the rice cooker 1 each time the rice cooker 1 cooks rice and stores the received first timing. The server device 20 also stores history data 112. When information necessary for displaying the first screen G1 or the second screen G2 is received from the terminal device 40, the acquisition unit 102 and the analysis unit 103 of the server device 20 execute processing, and the server device 20 transmits the information necessary for displaying the first screen G1 or the second screen G2 to the terminal device 40. In other embodiments, the rice cooker 1 receives the category CL analyzed by the analysis unit 103 from the server device 20 and controls the rice cooking process according to the category CL.

[0121] The processor 100 may be configured with a single processor or multiple processors. The processor 100 may be hardware programmed to implement corresponding functional units. That is, the processor 100 may be configured with, for example, an ASIC (Application Specific Integrated Circuit) or an FPGA (Field Programmable Gate Array).

[0122] The configuration of the rice cooker 1 shown in Figures 2 and 12 is an example, and the specific implementation form is not particularly limited. In other words, it is not necessary to implement hardware corresponding to each unit individually, and it is also possible to configure the rice cooker so that the functions of each unit are realized by a single processor executing a program. Furthermore, some of the functions realized by software in the above-mentioned embodiments may be realized by hardware, or some of the functions realized by hardware may be realized by software.

[0123] The step units of the operations shown in Figures 9, 10, and 11 are divided according to the main processing content to make the operations easier to understand, and the operation is not limited by the way the processing units are divided or the names of the processing units. The operations may be divided into more step units depending on the processing content. Furthermore, one step unit may be divided so that it includes more processing. Furthermore, the order of the steps may be changed as appropriate within the scope that does not interfere with the purpose of this disclosure.

[0124] The control program 111 of the above-described embodiment can also be non-temporarily recorded on a recording medium that is readable by the processor 100, for example. The recording medium can be a magnetic or optical recording medium or a semiconductor memory device. Alternatively, the control program 111 can be stored on a server or the like, and the rice cooker 1 can download the control program 111 from the server to achieve the above-described operation.

[0125] It should be noted that the above-described embodiments are intended to illustrate the technology of the present disclosure, and various modifications, substitutions, additions, omissions, etc. may be made within the scope of the claims or their equivalents.

[0126] (Addendum) The above description of the embodiments discloses the following techniques.

[0127] (Technology 1) A rice cooker comprising: a heating unit that heats a container that contains heated objects including rice and water; a detection unit that detects the temperature of the container; an acquisition unit that acquires the moisture content of rice based on the difference between a first timing when the detection unit detects the highest temperature in the rice cooking process and a predetermined second timing when the temperature of the container reaches the highest temperature in the rice cooking process; an analysis unit that analyzes an analysis target related to the moisture content based on the moisture content acquired by the acquisition unit; a display unit that displays the analysis results of the analysis unit; and a rice cooking control unit that controls the rice cooking process based on the analysis results of the analysis unit. This allows the user to grasp information about the moisture content of the rice to be cooked, as the analysis results of the analysis unit are displayed. This helps the user understand whether the rice to be cooked has deteriorated, and thus helps the user avoid cooking deteriorated rice. Furthermore, since the rice cooking process is controlled taking the moisture content of the rice into consideration, the rice cooking process can be executed in a way that corresponds to deteriorated rice.

[0128] (Technology 2) The rice cooker according to Technology 1, wherein the analysis unit analyzes the change in the moisture content over time, and the display unit displays the change in the moisture content over time acquired by the acquisition unit as the analysis result. This allows the rice cooker user to understand how the moisture content of the rice is changing over time, as it displays the change in moisture content of the rice to be cooked. This further supports the user in understanding whether the rice to be cooked has deteriorated, and thus further supports the user in avoiding cooking deteriorated rice.

[0129] (Technology 3) The rice cooker according to Technology 1 or Technology 2, wherein the analysis unit analyzes the category to which the moisture content acquired by the acquisition unit belongs, with the range of moisture content divided into a plurality of categories, and the display unit displays the dryness state of the rice according to the category analyzed by the analysis unit. This allows the user to understand the dryness state of the rice, which further supports the user in understanding whether the rice to be cooked has deteriorated or not, thereby further supporting the user in avoiding cooking deteriorated rice.

[0130] (Technology 4) The rice cooker according to Technology 3, wherein the display unit displays the state of dryness of the rice as well as a means for suppressing the progress of the drying of the rice. This allows the user to understand how to prevent the rice from drying out, and therefore supports the user in preventing the rice from deteriorating further, thereby further supporting the user in avoiding cooking deteriorating rice.

[0131] (Technology 5) The rice cooker according to Technology 3 or Technology 4, wherein the display unit displays the dryness of the rice when the classification analyzed by the analysis unit is a first specific classification, and the first specific classification is the classification with the smallest moisture content value. This reduces the frequency with which the rice dryness state is displayed, as the rice dryness state is not displayed for all categories, and prevents users from feeling annoyed by the frequent display of the rice dryness state. Also, because the rice dryness state is displayed when the rice is in the category with the lowest moisture content, it is possible to indirectly inform the user when it is time to purchase new rice, further supporting the user in avoiding cooking deteriorated rice.

[0132] (Technology 6) The rice cooker according to any one of Technology 3 to Technology 5, wherein the analysis unit analyzes the category to which the moisture content acquired by the acquisition unit belongs, with the range of moisture content being divided into a plurality of categories, and the rice cooking control unit controls the rice cooking process based on the category analyzed by the analysis unit. This allows the rice cooking process to be carried out according to the moisture content of the rice, so that appropriate rice cooking can be carried out according to the moisture content of the rice.

[0133] (Technology 7) The rice cooker described in Technology 6, wherein the rice cooking control unit controls the rice cooking process using normal control when the classification analyzed by the analysis unit is the classification with the highest moisture content value among the multiple classifications, and controls the rice cooking process using first suppression control when the classification analyzed by the analysis unit is a second specific classification other than the highest classification. This prevents deterioration in the texture and taste of cooked rice even when the rice has a low moisture content.

[0134] (Technology 8) The rice cooker described in Technology 7, wherein the rice cooking control unit controls the rice cooking process using a second suppression control that suppresses deterioration in the texture and taste of the cooked rice when the classification analyzed by the analysis unit is a third specific classification that has a lower moisture content than the second specific classification, and the second suppression control changes the power supplied to the heating unit from the normal control in addition to the control content of the first suppression control. This prevents deterioration in the texture and taste of cooked rice even when the rice has a lower moisture content.

[0135] (Technology 9) A program that causes a processor of a rice cooker equipped with a heating unit that heats a container that contains heated objects including rice and water, and a detection unit that detects the temperature of the container, to function as: an acquisition unit that acquires the moisture content of rice based on the difference in time between a first timing when the detection unit detects the highest temperature in the rice cooking process and a predetermined second timing when the temperature of the container reaches the highest temperature in the rice cooking process; an analysis unit that analyzes an analysis target related to the moisture content based on the moisture content acquired by the acquisition unit; a display unit that displays the analysis results of the analysis unit; and a rice cooking control unit that controls the rice cooking process based on the analysis results of the analysis unit. This provides the same effects as the rice cooker described in the first technique.

[0136] (Technology 10) A display system comprising: a rice cooker having a heating unit that heats a container that contains heated objects including rice and water, and a detection unit that detects the temperature of the container; an acquisition unit that acquires the moisture content of the rice based on the difference in time between a first timing when the detection unit detects the highest temperature in the rice cooking process and a predetermined second timing when the temperature of the container reaches the highest temperature in the rice cooking process; an analysis unit that analyzes an analysis target related to the moisture content based on the moisture content acquired by the acquisition unit; a display unit that displays the analysis results of the analysis unit; and a rice cooking control unit that controls the rice cooking process based on the analysis results of the analysis unit. This provides the same effects as the rice cooker described in the first technique. [Industrial Applicability]

[0137] As described above, the rice cooker, program, and display system according to the present invention can be used to assist users in avoiding cooking deteriorated rice. [Explanation of symbols]

[0138] 1 rice cooker 2 Rice cooker body 3 Lid 4 pots (containers) 5. Storage section 6 Heating section 7 Openings 8 Temperature sensor (detection part) 10 Pressure suppression valve 11 Pressure valve 12 Pressure valve movement mechanism 13 Control device 14 Rice Cooker Communication Unit 20 Server device 31 Outer lid 31A Hinge shaft 31B Exterior top surface 31C Third steam outlet 32 Inner lid 32A First steam outlet 32B Second steam outlet 40 Terminal device (display unit) 61 First heating coil 62 Second heating coil 91 Button 92 Display 100 processors 101 Rice cooking control unit 102 Acquisition Department 103 Analysis Department 104 Display section 105 Rice cooker communication control unit 110 memory 111 Control Program (Program) 112 Historical Data A Water absorption process B. Heating process C Boiling maintenance process CL classification CL1 1st division CL2 2nd category (2nd specified category) CL3 3rd category (3rd specified category) CL4 4th category (1st specified category, 3rd specified category) D. Steaming process G1 1st screen G2 2nd screen J1 Moisture content information J2 Drying Condition Information J3 Means Information L line NW Network Ti1 1st Hour Ti2 2nd hour Tm1 1st temperature Tm2 2nd temperature Tm3 3rd temperature

Claims

1. A heating unit that heats a container that contains an object to be heated, including rice and water; a detection unit that detects the temperature of the container; an acquisition unit that acquires the moisture content of rice based on the difference between a first timing when the detection unit detects the maximum temperature during the rice cooking process and a predetermined second timing when the temperature of the container reaches the maximum temperature during the rice cooking process; an analysis unit that analyzes an analysis target related to the moisture content based on the moisture content acquired by the acquisition unit; a display unit that displays the analysis results of the analysis unit; and a rice cooking control unit that controls the rice cooking process based on the analysis results of the analysis unit. Rice cooker.

2. the analysis unit analyzes the change in the moisture content over time, the display unit displays the change over time in the moisture content acquired by the acquisition unit as the analysis result. The rice cooker according to claim 1.

3. the analysis unit analyzes the range of the moisture content divided into a plurality of ranges to which the moisture content acquired by the acquisition unit belongs; The display unit displays the dryness state of the rice according to the classification analyzed by the analysis unit. The rice cooker according to claim 1 or 2.

4. The display unit displays the state of dryness of the rice as well as a means for suppressing the progress of drying of the rice. The rice cooker according to claim 3.

5. The display unit displays the dryness state of the rice when the classification analyzed by the analysis unit is a first specific classification, The first specific section is the section having the smallest moisture content value. The rice cooker according to claim 3.

6. the analysis unit analyzes the range of the moisture content divided into a plurality of ranges to which the moisture content acquired by the acquisition unit belongs; The rice cooking control unit controls the rice cooking process based on the classification analyzed by the analysis unit. The rice cooker according to claim 1.

7. The rice cooking control unit is When the section analyzed by the analysis unit is the section with the largest moisture content among the plurality of sections, the rice cooking process is controlled under normal control, When the category analyzed by the analysis unit is a second specific category other than the largest category, the rice cooking process is controlled using a first suppression control that suppresses deterioration in the texture and taste of cooked rice. The rice cooker according to claim 6.

8. The rice cooking control unit is When the category analyzed by the analysis unit is a third specific category having a lower moisture content than the second specific category, the rice cooking process is controlled using a second suppression control that suppresses deterioration in the texture and taste of the cooked rice, The second suppression control changes the power supplied to the heating unit from the normal control in addition to the control content of the first suppression control. The rice cooker according to claim 7.

9. A rice cooker processor including a heating unit that heats a container that contains rice and water, and a detection unit that detects the temperature of the container, an acquisition unit that acquires the moisture content of rice based on the difference between a first timing when the detection unit detects the maximum temperature during the rice cooking process and a predetermined second timing when the temperature of the container reaches the maximum temperature during the rice cooking process; an analysis unit that analyzes an analysis target related to the moisture content based on the moisture content acquired by the acquisition unit; a display unit that displays the analysis results of the analysis unit; The rice cooking control unit controls the rice cooking process based on the analysis results of the analysis unit. program.

10. A rice cooker including a heating unit that heats a container that contains rice and water and an object to be heated, and a detection unit that detects the temperature of the container; an acquisition unit that acquires the moisture content of rice based on the difference between a first timing when the detection unit detects the maximum temperature during the rice cooking process and a predetermined second timing when the temperature of the container reaches the maximum temperature during the rice cooking process; an analysis unit that analyzes an analysis target related to the moisture content based on the moisture content acquired by the acquisition unit; a display unit that displays the analysis results of the analysis unit; and a rice cooking control unit that controls the rice cooking process based on the analysis results of the analysis unit. Display system.

Images