Rice cooker and program

Abstract

To provide a rice cooker capable of suppressing low texture of boiled-up rice.SOLUTION: A rice cooker includes: a heating part for heating a container in which a material to be cooked including rice and water is stored; a temperature detection part for detecting the temperature of the container; an estimation part for estimating a starch outflow amount, which is an amount of starch flowing out of the rice stored in the container; and a rice cooking control part for controlling the heating part on the basis of the temperature of the container detected by the temperature detection part. The rice cooking control part changes the temperature of water stored in the container in a water absorption process constituting the rice cooking process or a process time in the water absorption process to values different from the values determined beforehand on the basis of the starch outflow amount estimated by the estimation part.SELECTED DRAWING: Figure 4

Description

[Technical Field]

[0001] The present disclosure relates to a rice cooker and a program. [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] Patent No. 5460813 Summary of the Invention [Problem to be solved by the invention]

[0004] The present disclosure provides a rice cooker and a program that can prevent the texture of cooked rice from deteriorating. [Means for solving the problem]

[0005] The rice cooker of the present disclosure comprises a heating unit that heats a container that contains an object to be heated, including rice and water, a temperature detection unit that detects the temperature of the container, an estimation unit that estimates a starch outflow amount, which is the amount of starch that flows out from the rice contained in the container, and a rice cooking control unit that controls the heating unit based on the temperature of the container detected by the temperature detection unit, and the rice cooking control unit changes the temperature of the water contained in the container in a water absorption process that constitutes the rice cooking process, or the process time of the water absorption process, to a value different from a predetermined value based on the starch outflow amount estimated by the estimation unit.

[0006] In addition, the rice cooker of the present disclosure includes a heating unit that heats a container that contains an object to be heated, including rice and water, a temperature detection unit that detects the temperature of the container, an estimation unit that estimates a starch outflow amount, which is the amount of starch that flows out from the rice contained in the container, and a rice cooking control unit that controls the heating unit based on the temperature of the container detected by the temperature detection unit, and the rice cooking control unit changes the power supplied to the heating unit in the boiling maintenance process that constitutes the rice cooking process to a value different from a predetermined value based on the starch outflow amount estimated by the estimation unit.

[0007] Furthermore, the rice cooker of the present disclosure comprises a heating unit that heats a container that contains an object to be heated, including rice and water; a pressure adjustment unit that adjusts the pressure inside the container; a temperature detection unit that detects the temperature of the container; an estimation unit that estimates a starch outflow amount, which is the amount of starch that flows out from the rice contained in the container; and a rice cooking control unit that controls the heating unit and the pressure adjustment unit based on the temperature of the container detected by the temperature detection unit, and the rice cooking control unit changes the pressure value inside the container in the boiling maintenance step that constitutes the rice cooking process, or the time for which the pressure value inside the container is maintained at a predetermined value in the boiling maintenance step, from a predetermined value, based on the starch outflow amount estimated by the estimation unit.

[0008] Furthermore, the rice cooker of the present disclosure comprises a heating unit that heats a container that contains an object to be heated, including rice and water; a pressure adjustment unit that adjusts the pressure inside the container; a temperature detection unit that detects the temperature of the container; an estimation unit that estimates a starch outflow amount, which is the amount of starch that flows out from the rice contained in the container; and a rice cooking control unit that controls the heating unit and the pressure adjustment unit based on the temperature of the container detected by the temperature detection unit, and the rice cooking control unit changes any of the pressure value inside the container in the steaming process that constitutes the rice cooking process, the time for which the pressure value inside the container in the steaming process is maintained at a predetermined value, and the process time of the steaming process, from predetermined values ​​based on the starch outflow amount estimated by the estimation unit.

[0009] 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 an object to be heated, including rice and water, and a temperature detection unit that detects the temperature of the container, to function as an estimation unit that estimates a starch outflow amount, which is the amount of starch that flows out from the rice contained in the container, and a rice cooking control unit that controls the heating unit based on the temperature of the container detected by the temperature detection unit, and the rice cooking control unit changes the temperature of the water contained in the container in a water absorption process that constitutes the rice cooking process, or the process time of the water absorption process, to a value different from a predetermined value based on the starch outflow amount estimated by the estimation unit.

[0010] In addition, the program disclosed herein 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 temperature detection unit that detects the temperature of the container, to function as an estimation unit that estimates a starch outflow amount, which is the amount of starch that flows out from the rice contained in the container, and a rice cooking control unit that controls the heating unit based on the temperature of the container detected by the temperature detection unit, and the rice cooking control unit changes the power supplied to the heating unit in the boiling maintenance process that constitutes the rice cooking process to a value different from a predetermined value based on the starch outflow amount estimated by the estimation unit.

[0011] In addition, the program of the present disclosure causes a processor of a rice cooker, which includes a heating unit that heats a container that contains heated objects including rice and water, a pressure adjustment unit that adjusts the pressure inside the container, and a temperature detection unit that detects the temperature of the container, to function as an estimation unit that estimates a starch outflow amount, which is the amount of starch that flows out from the rice contained in the container, and a rice cooking control unit that controls the heating unit and the pressure adjustment unit based on the temperature of the container detected by the temperature detection unit, and the rice cooking control unit changes the pressure value inside the container in the boiling maintenance step that constitutes the rice cooking process, or the time for which the pressure value inside the container is maintained at a predetermined value in the boiling maintenance step, based on the starch outflow amount estimated by the estimation unit.

[0012] 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 an object to be heated, including rice and water, a pressure adjustment unit that adjusts the pressure inside the container, and a temperature detection unit that detects the temperature of the container, to function as an estimation unit that estimates a starch outflow amount, which is the amount of starch that flows out from the rice contained in the container, and a rice cooking control unit that controls the heating unit and the pressure adjustment unit based on the temperature of the container detected by the temperature detection unit, and the rice cooking control unit changes any of the pressure value inside the container in the steaming step that constitutes the rice cooking process, the time for which the pressure value inside the container in the steaming step is maintained at a predetermined value, and the process time of the steaming step, from predetermined values ​​based on the starch outflow amount estimated by the estimation unit. [Effects of the Invention]

[0013] The rice cooker and program disclosed herein can prevent the texture of cooked rice from becoming poor. [Brief explanation of the drawings]

[0014] [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 an installation mode of a light emitter and a light receiver according to the first embodiment. [Figure 3] FIG. 1 is a diagram showing an example of the configuration of a photodetector according to the first embodiment; [Figure 4] A block diagram showing the configuration of a control system of a rice cooker according to a first embodiment. [Figure 5] FIG. 1 is a diagram illustrating a rice cooking process according to the first embodiment. [Figure 6] Flowchart showing the operation of the rice cooker in the first embodiment [Figure 7] Table summarizing changes to values ​​of change targets 1 to 8 in the first embodiment [Figure 8] Graph showing the relationship between water turbidity and water temperature in the first embodiment [Figure 9] A diagram showing the relationship between the elapsed time after soaking rice in water and the moisture content of rice in embodiment 1. DETAILED DESCRIPTION OF THE INVENTION

[0015] (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 the water supplied to the pot-shaped container based on the determined degree of cracking of the rice grains. However, depending on the amount of starch that leaks out of the rice during cooking, the starch that accumulates at the bottom of the container may inhibit heat exchange between the container and the water, and the boiling step of boiling the water may not be carried out for the time required for gelatinization.

[0016] In conventional technology, the temperature of the water supplied to the pot-shaped container is increased for rice that is more fragile. However, the inventors discovered a problem in that increasing the water temperature increases the amount of starch that leaks out, which means that the boiling process is not carried out for the time required for gelatinization, and the water that is not completely evaporated remains in the rice, which can result in a poor texture of the cooked rice. In order to solve this problem, the inventors have come to form the subject of the present disclosure. Therefore, the present disclosure provides a rice cooker and a program that can prevent the texture of cooked rice from becoming poor.

[0017] 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.

[0018] (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. In each figure, arrows indicate directions in the installed state of the rice cooker 1. The symbol UP indicates the upward direction, the symbol FR indicates the forward direction, and the symbol R indicates the rightward direction.

[0019] 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.

[0020] 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."

[0021] 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 as to be able to come into contact with the bottom of the pot 4 stored in the storage section 5. The temperature of the pot 4 is approximately the same as the temperature of the heated object inside the pot 4. Therefore, the temperature of the pot 4 detected by the temperature sensor 8 can be said to be the temperature of the heated object inside the pot 4, and can also be said to be the temperature of the water stored in the pot 4. The temperature sensor 8 is an example of a "temperature detection unit."

[0022] 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.

[0023] 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.

[0024] 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.

[0025] 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.

[0026] 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 a 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 this pressure valve movement mechanism 12. Under the control of control device 15 (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 15 (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. In the following description, when the pressure valve 11 and the pressure valve moving mechanism 12 are not distinguished from each other and are referred to collectively, they will be appropriately referred to as the "pressure adjusting unit."

[0027] As shown in Fig. 1, rice cooker 1 includes container 13. Container 13 is a container for storing rice and is made of a transparent material such as glass or resin. Container 13 is placed on placement section 31D formed on outer top surface 31B of outer lid 31 by the user.

[0028] 1, the rice cooker 1 also includes a detection unit 14 for detecting the moisture content of rice. The detection unit 14 is provided in the outer lid 31 below the placement section 31D (when the outer lid 31 is closed). The detection unit 14 includes a light emitter 141 and a light receiver 142.

[0029] Here, the light emitter 141 and the light receiver 142 will be described with reference to FIG. FIG. 2 is a diagram showing the installation state of the light emitter 141 and the light receiver 142. As shown in FIG.

[0030] The light emitter 141 and the light receiver 142 are housed in a housing HS and are disposed below the placement section 31D. The housing HS accommodates the light emitter 141 and the light receiver 142. The housing HS has an inclined member HS1 and a bottom member HS2.

[0031] The tilting member HS1 is provided at an angle relative to the horizontal plane. A light emitter 141 is installed on the tilting member HS1. The light emitter 141 irradiates the rice stored in the storage container 13 with light having a wavelength band in the near-infrared region. The light emitter 141 is formed, for example, by a halogen lamp. The light emitter 141 may also be formed, for example, by an LED (Light Emitting Diode). The placement portion 31D of the rice cooker main body 2 is made transparent so as to transmit the light emitted from the light emitter 141. The placement portion 31D is made of a transparent material such as glass or resin, for example.

[0032] A light receiver 142 is installed on the top surface of the bottom member HS2. The light receiver 142 receives at least one of the light reflected by and transmitted through the rice out of the light having a wavelength band in the near-infrared region irradiated from the light emitter 141. In this embodiment, the light receiver 142 receives the light reflected by the rice.

[0033] Next, the configuration of the light receiver 142 will be described with reference to Fig. 3. Fig. 3 is a diagram showing an example of the configuration of the light receiver 142. The upper diagram of Fig. 3 is a plan view, and the lower diagram of Fig. 3 is a side view.

[0034] As shown in Fig. 3, the light receiver 142 includes, from top to bottom, a bandpass filter 1421, a light receiving sensor 1422, and a substrate 1423. In Fig. 3, the light receiving sensor 1422 includes a first light receiving sensor 1422A and a second light receiving sensor 1422B. The first light receiving sensor 1422A and the second light receiving sensor 1422B are arranged side by side. Each of the first light receiving sensor 1422A and the second light receiving sensor 1422B is formed of, for example, a photodiode.

[0035] The first light receiving sensor 1422A receives light in a first wavelength band, which is, for example, a wavelength band of 950 nm or more and 980 nm or less. The second light receiving sensor 1422B receives light in a second wavelength band, which is, for example, a wavelength band of 910 nm or more and 940 nm or less.

[0036] The bandpass filter 1421 is composed of a first bandpass filter 1421A and a second bandpass filter 1421B. The first bandpass filter 1421A is provided above the first light receiving sensor 1422A. The first bandpass filter 1421A is a bandpass filter that transmits a wavelength band of 950 nm or more and 980 nm or less. The second bandpass filter 1421B is provided above the second light receiving sensor 1422B. The second bandpass filter 1421B is a bandpass filter that transmits a wavelength band of 910 nm or more and 940 nm or less.

[0037] In other words, the light receiver 142 is composed of a first light receiver 142A and a second light receiver 142B. The first light receiver 142A has a first band-pass filter 1421A and a first light receiving sensor 1422A. The second light receiver 142B has a second band-pass filter 1421B and a second light receiving sensor 1422B.

[0038] A light receiving sensor 1422 is placed on the upper surface of the substrate 1423. A sensor containing member 1424 contains the light receiving sensors 1422 (here, a first light receiving sensor 1422A and a second light receiving sensor 1422B). A band pass filter 1421 (here, a first band pass filter 1421A and a second band pass filter 1421B) is provided on the upper surface of the sensor containing member 1424. The sensor containing member 1424 and the substrate 1423 are fixed to each other by a pair of screws 1425.

[0039] Returning to the explanation of Figure 1, rice cooker main body 2 is provided with control device 15 that controls the operation of rice cooker 1. The external appearance of control device 15 may be a housing or a circuit board. Note that while Figure 1 shows control device 15 being provided at the lower rear of rice cooker 1, the installation location of control device 15 is not limited to the lower rear of rice cooker 1.

[0040] Next, the configuration of the control system of the rice cooker 1 will be described with reference to FIG. FIG. 4 is a block diagram showing the configuration of the control system of the rice cooker 1.

[0041] 4, the rice cooker 1 includes a control device 15. The control device 15 is connected to the heating unit 6, the temperature sensor 8, the display operation unit 9, the pressure valve moving mechanism 12, and the detection unit .

[0042] The control device 15 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. The memory 110 is an example of a "storage unit."

[0043] The memory 110 is a storage device that stores programs and data. The memory 110 stores a control program 111, comparative starch outflow amount information 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 comparative starch outflow amount information 112 will be described later.

[0044] The processor 100 functions as a rice cooking control unit 101 and an estimation unit 102 by reading and executing a control program 111 stored in the memory 110.

[0045] The rice cooking control unit 101 controls the heating unit 6 and the pressure adjusting unit based on the temperature detected by the temperature sensor 8, and executes and controls the rice cooking process.

[0046] Here, the rice cooking process will be described with reference to FIG. Fig. 5 is a diagram for explaining the rice cooking process. Fig. 5 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.

[0047] 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.

[0048] 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.

[0049] In the rice cooking process, the boiling maintaining step C is carried out after the temperature increasing step B. In the boiling maintaining step C, the water in the pot 4 is maintained at a boil, the rice starch is gelatinized, and the degree of gelatinization is increased to approximately 50% to 80%. In the boiling maintaining 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 maintaining 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 maintaining 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, changing the pressure value in the pot 4 from atmospheric pressure to a pressure value exceeding atmospheric pressure, and then returning the pressure value in the pot 4 from the pressure value exceeding atmospheric pressure to atmospheric pressure. When this pressure value is returned to atmospheric pressure, a bumping phenomenon occurs in pot 4, stirring the rice in pot 4. The magnitude of bumping varies depending on the difference between atmospheric pressure and a pressure value above atmospheric pressure, and the greater this difference, the greater the bumping. In the latter half of the boiling maintenance step C, the rice cooking control unit 101 controls pressure valve 11 to be in the closed position, thereby maintaining the pressure value in pot 4 at a pressure value above atmospheric pressure. This pressure value exceeding atmospheric pressure is, for example, 1.2 atmospheres, which is an example of the "predetermined value."

[0050] 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.

[0051] 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 rice cooking control unit 101 places the pressure valve 11 in the closed position, increases the pressure value inside the pot 4 to a predetermined value, and maintains the pressure value inside the pot 4 at that predetermined value. When the temperature detected by the temperature sensor 8 reaches the second temperature Tm2, ​​the rice cooking control unit 101 places the pressure valve 11 in the open position.

[0052] Returning to the explanation of the functional units of the processor 100, the estimation unit 102 estimates the amount of starch that flows out from the rice contained in the pot 4 (hereinafter referred to as the "starch flow-out amount"). In estimating the starch flow-out amount, the estimation unit 102 detects the moisture content of the rice. In this embodiment, the estimation unit 102 detects the moisture content of the rice as a percentage.

[0053] The estimation unit 102 detects the moisture content of rice using the following formulas (1) to (3). QW=A1×X1+A2×X2+B (1) DA1=-Log 10 (LM1 / LR1) (2) DA2=-Log 10 (LM2 / LR2) (3)

[0054] In formula (1), QW on the left side represents the water content. In addition, in the formula (1), A1, A2, and B represent regression coefficients. In addition, in formula (1), X1 is a variable and is the first absorbance. In addition, in formula (1), X2 is a variable and is the second absorbance.

[0055] In formula (2), DA1 on the left side represents the first absorbance. In addition, in formula (2), LM1 represents a first light amount, which is the amount of light in the first wavelength band. In addition, in formula (2), LR1 represents the first reference light amount. The first reference light amount represents the amount of light received by the first light receiving sensor 1422A when the reference plate is placed on the placement unit 31D. The reference plate is made of, for example, white resin. The first reference light amount is measured in advance and stored in the memory 110.

[0056] In formula (3), DA2 on the left side represents the second absorbance. In addition, in formula (3), LM2 represents the second light amount, which is the light amount in the first wavelength band. In addition, in formula (3), LR2 represents the second reference light amount. The second reference light amount represents the amount of light received by the second light receiving sensor 1422B when the reference plate is placed on the placement unit 31D. The second reference light amount is measured in advance and stored in the memory 110.

[0057] When a predetermined trigger occurs, the estimation unit 102 turns on the light emitter 141. Examples of the predetermined trigger include a user operating the button 91 to start detecting the moisture content, or a large change in the amount of light received by the light receiver 142 (a change from a predetermined value). Note that, if the rice cooker 1 is equipped with a sensor that detects that the storage container 13 has been placed on the placement unit 31D, the predetermined trigger may be the sensor detecting that the storage container 13 has been placed on the placement unit 31D.

[0058] The estimation unit 102 also causes the light receiver 142 to receive light reflected from the rice. The estimation unit 102 causes the first light receiving sensor 1422A to detect light in a first wavelength band and acquires a first light intensity as the detection result. The estimation unit 102 causes the second light receiving sensor 1422B to detect light in a second wavelength band and acquires a second light intensity as the detection result.

[0059] The estimation unit 102 calculates the moisture content of the rice stored in the storage container 13 based on the light reception result of the light receiver 142. More specifically, the estimation unit 102 calculates a first absorbance by substituting the acquired first light intensity into LM1 in equation (2) and substituting the first reference light intensity stored in memory 110 into LR1 in equation (2). Furthermore, the estimation unit 102 calculates a second absorbance by substituting the acquired second light intensity into LM2 in equation (3) and substituting the second reference light intensity stored in memory 110 into LR2 in equation (2). The estimation unit 102 then detects the moisture content of the rice by substituting the calculated first absorbance and second absorbance into X1 and X2 in equation (3), respectively.

[0060] The estimation unit 102 estimates the starch outflow amount based on the detected moisture content of the rice. In this embodiment, there is a relationship between the moisture content of the rice and the starch outflow amount such that the lower the moisture content of the rice, the greater the starch outflow amount. The estimation unit 102 estimates the starch outflow amount by substituting the detected moisture content into a predetermined algorithm to calculate the starch outflow amount. In this case, the predetermined algorithm defines the relationship between the moisture content of the rice and the starch outflow amount described above. The estimation unit 102 may also estimate the starch outflow amount corresponding to the detected moisture content by referring to a table in which the starch outflow amount is associated with each of a plurality of moisture contents. In this case, the table defines the relationship between the moisture content of the rice and the starch outflow amount described above. The predetermined algorithm and table used by the estimation unit 102 to estimate the starch outflow amount are stored in the memory 110.

[0061] [1-2. Operation] Next, the operation of the rice cooker 1 of this embodiment will be described. FIG. 6 is a flowchart showing the operation of the rice cooker 1.

[0062] The estimation unit 102 determines whether a trigger for estimating the amount of starch outflow has occurred (step SA1). Examples of such triggers include operating the button 91 to start detecting the moisture content or a large change in the amount of light received by the light receiver 142. If the rice cooker 1 is equipped with a sensor that detects that the storage container 13 has been placed on the placement section 31D, the trigger may be the sensor detecting that the storage container 13 has been placed on the placement section 31D. The trigger may also be operating the button 91 to start rice cooking or turning on the rice cooker 1.

[0063] When the estimation unit 102 determines that a trigger for estimating the starch outflow amount has occurred (step SA1: YES), it detects the moisture content and estimates the starch outflow amount (step SA2). Note that, in the detection of the moisture content in step SA2, if the detected moisture content is less than 10% or 16% or more, the estimation unit 102 displays a message via the display operation unit 9 urging the user to measure again. On the other hand, in the detection of the moisture content in step SA2, if the detected moisture content is 10% or more but less than 16%, the estimation unit 102 estimates the starch outflow amount.

[0064] Next, the rice cooking control unit 101 determines the control content of the rice cooking process based on the amount of starch outflow determined in step SA2 (step SA3).

[0065] The determination of the control content of the rice cooking process will be described in detail. The control content for the rice cooking process is determined using the starch outflow amount estimated in step SA2 and the comparative starch outflow amount indicated by the comparative starch outflow amount information stored in memory 110. The comparative starch outflow amount is a starch outflow amount that is compared with the starch outflow amount estimated by estimation unit 102, and indicates the amount of starch that would outflow from rice if the moisture content of the rice were 15.0%. The comparative starch outflow amount is appropriately determined in advance through prior testing, simulations, etc.

[0066] When determining the control content of the rice cooking process, if the starch outflow amount estimated in step SA2 is equal to or less than the comparative starch outflow amount, in other words, if the moisture content of the rice detected by estimation in step SA2 is 15.0% or more, the values ​​of change targets 1 to 8 shown in Figure 7 described below will not be changed from the predetermined values.

[0067] On the other hand, when determining the control content of the rice cooking process, if the starch outflow amount estimated in step SA2 is greater than the comparative starch outflow amount, in other words, if the moisture content of the rice detected by estimation in step SA2 is below 15.0%, the values ​​of change targets 1 to 8 described below are changed to values ​​different from the predetermined values.

[0068] If the starch outflow rate estimated in step SA2 is greater than the comparative starch outflow rate, the control content of the rice cooking process is determined by changing the value of change target 1 or change target 2 for water absorption process A to a value different from the predetermined value.

[0069] Change target 1: Temperature of water contained in pot 4 during water absorption process A Change target 2: Process time of water absorption process A

[0070] Furthermore, if the starch outflow rate estimated in step SA2 is greater than the comparative starch outflow rate, when determining the control content of the rice cooking process, the value of change target 3 and the value of change target 4 or change target 5 for the boiling maintenance process C are changed to values ​​different from the predetermined values.

[0071] Change target 3: Heating power of heating unit 6 in boiling maintenance process C Change target 4: Pressure value in pot 4 during boiling maintenance process C Change target 5: The time for maintaining the pressure value in the pot 4 at a predetermined value in the boiling maintenance process C

[0072] Furthermore, if the starch outflow amount estimated in step SA2 is greater than the comparative starch outflow amount, when determining the control content of the rice cooking process, the values ​​of change object 6, change object 7, and change object 8 for the soaking process D are changed to values ​​different from the predetermined values.

[0073] Change target 6: Pressure value in pot 4 during steaming process D Change target 7: Time to maintain the pressure value in pot 4 at a predetermined value in steaming process D Change target 8: Process time of soaking process D

[0074] <Change target 1> First, the change in the value of change object 1 will be described. Based on the amount of starch outflow estimated by the estimation unit 102, the rice cooking control unit 101 changes the temperature of the water contained in the pot 4 in the water absorption step A to a temperature different from a predetermined temperature. More specifically, the rice cooking control unit 101 gradually changes the temperature of the water contained in the pot 4 in the water absorption process A to a temperature lower than a predetermined temperature, depending on the amount of starch outflow estimated by the estimation unit 102.

[0075] For example, if the predetermined water temperature is "55°C" and the starch outflow amount estimated by the estimation unit 102 corresponds to a moisture content range of less than 15.0% and greater than or equal to 14.0%, the rice cooking control unit 101 changes the temperature of the water contained in the pot 4 in the water absorption process A to "Tmp1", which is lower than "55°C". Also, for example, if the starch outflow amount estimated by the estimation unit 102 corresponds to a moisture content range of less than 14.0% and greater than or equal to 13.0%, the rice cooking control unit 101 changes the temperature of the water contained in the pot 4 in the water absorption process A to "Tmp2", which is lower than "Tmp1". Also, for example, if the starch outflow amount estimated by the estimation unit 102 corresponds to a moisture content range of less than 13.0% and greater than or equal to 12.0%, the rice cooking control unit 101 changes the temperature of the water contained in the pot 4 in the water absorption process A to "Tmp3", which is lower than "Tmp2". Also, for example, if the starch outflow amount estimated by the estimation unit 102 corresponds to a moisture content range of less than 12.0% and greater than or equal to 11.0%, the rice cooking control unit 101 changes the temperature of the water contained in the pot 4 in the water absorption process A to "Tmp4", which is lower than "Tmp3". Also, for example, if the starch outflow amount estimated by the estimation unit 102 corresponds to a moisture content range of less than 11.0% and greater than or equal to 10.0%, the rice cooking control unit 101 changes the temperature of the water contained in the pot 4 in the water absorption process A to "Tmp5", which is lower than "Tmp4".

[0076] <Change target 2> Next, the change of the value of change object 2 will be described. Based on the amount of starch outflow estimated by the estimation unit 102, the rice cooking control unit 101 changes the process time of the water absorption step A to a time different from the predetermined time. More specifically, the rice cooking control unit 101 gradually changes the process time of the water absorption step A to a time shorter than the predetermined time, depending on the amount of starch outflow estimated by the estimation unit 102.

[0077] For example, when the predetermined temperature is the first time Ti1, the rice cooking control unit 101 changes the process time of the water absorption step A to be shorter than the first time Ti1, depending on the amount of starch outflow estimated by the estimation unit 102. Then, just as in the example explained for change target 1, the rice cooking control unit 101 shortens the process time of the water absorption step A in stages depending on the range of moisture content to which the amount of starch outflow estimated by the estimation unit 102 corresponds.

[0078] <Change target 3> Next, the change of the value of change object 3 will be described. Based on the amount of outflow starch estimated by the estimation unit 102, the rice cooking control unit 101 changes the heating power of the heating unit 6 in the boiling maintenance step C to a heating power different from the predetermined heating power. More specifically, the rice cooking control unit 101 gradually changes the heating power of the heating unit 6 in the boiling maintenance process C to a heating power higher than a predetermined heating power, depending on the amount of starch outflow estimated by the estimation unit 102.

[0079] For example, if the power supplied to the heating unit 6 to achieve a predetermined heating power is "α W (Watts)", the rice cooking control unit 101 changes the power supplied to the heating unit 6 to a power higher than "α W", thereby changing the heating power of the heating unit 6 in the boiling maintenance step C to a heating power higher than the predetermined heating power. Then, as in the example explained for change target 1, the rice cooking control unit 101 gradually increases the heating power of the heating unit 6 in the boiling maintenance step C depending on which range of moisture content the starch outflow amount estimated by the estimation unit 102 corresponds to.

[0080] <Change target 4> Next, the change of the value of change object 4 will be described. Based on the amount of outflow starch estimated by the estimation unit 102, the rice cooking control unit 101 changes the pressure value in the pot 4 in the boiling maintenance step C to a pressure value different from a predetermined pressure value. More specifically, the rice cooking control unit 101 changes the pressure value in the pot 4 in the boiling maintenance step C to a pressure value lower than a predetermined pressure value, depending on the amount of starch outflow estimated by the estimation unit 102.

[0081] For example, if the predetermined pressure value is "β atmospheric pressure," the rice cooking control unit 101 changes the pressure value inside the pot 4 to a pressure value lower than "β atmospheric pressure." Then, as in the example explained for change target 1, the rice cooking control unit 101 gradually lowers the pressure value inside the pot 4 in the boiling maintenance step C depending on the range of moisture content to which the starch outflow amount estimated by the estimation unit 102 corresponds.

[0082] <Change target 5> Next, the change of the value of change object 5 will be described. Based on the amount of starch outflow estimated by the estimation unit 102, the rice cooking control unit 101 changes the time for which the pressure value is maintained at a predetermined value in the latter half of the boiling maintenance process C to a time different from the predetermined time. More specifically, the rice cooking control unit 101 changes the time for which the pressure value is maintained at a predetermined value in the latter half of the boiling maintenance process C to a time shorter than a predetermined time, depending on the amount of starch outflow estimated by the estimation unit 102.

[0083] For example, if the time for which the pressure value is maintained at a predetermined value in the latter half of the boiling maintenance step C is predetermined to be a time "T1," the rice cooking control unit 101 changes the time for which the pressure value is maintained at a predetermined value in the latter half of the boiling maintenance step C to a time shorter than "T1." Then, as in the example explained for change target 1, the rice cooking control unit 101 gradually shortens the time for which the pressure value is maintained at a predetermined value in the latter half of the boiling maintenance step C depending on which range of moisture content the starch outflow amount estimated by the estimation unit 102 corresponds to.

[0084] <Change target 6> Next, the change of the value of the change object 6 will be described. Based on the amount of starch outflow estimated by the estimation unit 102, the rice cooking control unit 101 changes the pressure value in the pot 4 in the steaming step D to a pressure value different from a predetermined pressure value. More specifically, the rice cooking control unit 101 changes the pressure value in the pot 4 in the steaming step D to a pressure value higher than a predetermined pressure value, depending on the amount of starch outflow estimated by the estimation unit 102.

[0085] For example, if the predetermined pressure value is "η atmospheres," the rice cooking control unit 101 changes the pressure value inside the pot 4 during the steaming process D to a pressure value higher than "η atmospheres." Then, as in the example explained for change target 1, the rice cooking control unit 101 gradually increases the pressure value inside the pot 4 during the steaming process D depending on the range of moisture content to which the amount of starch outflow estimated by the estimation unit 102 corresponds.

[0086] <Change target 7> Next, the change of the value of the change object 7 will be described. Based on the amount of starch outflow estimated by the estimation unit 102, the rice cooking control unit 101 changes the time for which the pressure value in the steaming step D is maintained at a predetermined value to a time different from the predetermined time. More specifically, the rice cooking control unit 101 changes the time for which the pressure value is maintained at a predetermined value in the steaming step D to a time longer than a predetermined time, depending on the amount of starch outflow estimated by the estimation unit 102.

[0087] For example, if the time for which the pressure value is maintained at a predetermined value in the soaking process D is predetermined to be the time "Ti3," the rice cooking control unit 101 makes the time for which the pressure value is maintained at a predetermined value in the soaking process D longer than the time "Ti3." Then, as in the example explained for change target 1, the rice cooking control unit 101 gradually lengthens the time for which the pressure value is maintained at a predetermined value in the soaking process D depending on the range of moisture content to which the starch outflow amount estimated by the estimation unit 102 corresponds.

[0088] <Change target 8> Next, the change of the value of the change object 8 will be described. The rice cooking control unit 101 changes the process time of the steaming process D to a time different from the predetermined time based on the amount of starch outflow estimated by the estimation unit 102. More specifically, the rice cooking control unit 101 changes the process time of the steaming step D to a time longer than a predetermined time, depending on the amount of starch that has flowed out estimated by the estimation unit 102.

[0089] For example, if the predetermined time is the second time Ti2, the rice cooking control unit 101 changes the process time of the soaking process D to a time longer than the second time Ti2, depending on the amount of starch outflow estimated by the estimation unit 102. Then, as in the example explained for change target 1, the rice cooking control unit 101 gradually lengthens the process time of the soaking process D depending on which range of moisture content the amount of starch outflow estimated by the estimation unit 102 corresponds to.

[0090] FIG. 7 is a table summarizing the changes to the values ​​of change targets 1 to 8. As shown in Figure 7, if the starch outflow amount estimated by the estimation unit 102 is greater than the starch outflow amount corresponding to 15.0%, in other words, if the moisture content of the rice detected when estimating by the estimation unit 102 is less than 15.0%, the value of change target 1 is changed to a smaller value in stages as the starch outflow amount estimated by the estimation unit 102 is greater, in other words, as the moisture content of the rice detected when estimating the starch outflow amount is smaller.

[0091] Also, as shown in Figure 7, if the moisture content of the rice detected during estimation by the estimation unit 102 is less than 15.0%, the values ​​of change targets 2, 4 to 5 are changed to smaller values ​​in stages as the moisture content of the rice detected during estimation of the starch outflow amount decreases.

[0092] Also, as shown in Figure 7, if the moisture content of the rice detected during estimation by the estimation unit 102 is less than 15.0%, the values ​​of change targets 3, 6 to 8 are changed to larger values ​​in stages as the moisture content of the rice detected during estimation of the starch outflow amount decreases.

[0093] After determining the control content in step SA3, the rice cooking control unit 101 determines whether a trigger to start rice cooking has occurred (step SA4). An example of such a trigger is the operation of button 91 to start rice cooking.

[0094] If the rice cooking control unit 101 determines that a trigger to start rice cooking has occurred (step SA4: YES), it controls the heating unit 6 and the pressure adjustment unit according to the control content determined in step SA3 to perform the rice cooking process (step SA5).

[0095] Step SA5 will now be described in detail. When the value of change target 1 is changed in determining the control content in step SA3, the rice cooking control unit 101 controls heating by the heating unit 6 so that the temperature detected by the temperature sensor 8 becomes the changed temperature. If the value of change target 2 is changed in determining the control content in step SA3, the rice cooking control unit 101 ends the water absorption process A when the changed process time has elapsed since the start of the water absorption process A.

[0096] Step SA5 will now be described in detail. When determining the control content in step SA3, if the value of change target 3 is changed, the rice cooking control unit 101 controls the power supplied to the heating unit 6 to increase the power supplied to the heating unit 6 in the boiling maintenance process C so that the heating power of the heating unit 6 becomes the changed heating power. If the value of change target 4 is changed when determining the control content in step SA3, the rice cooking control unit 101 controls the opening and closing of the second steam exhaust outlet 32B by the pressure valve 11 so that the pressure value inside the pot 4 during the boiling maintenance process C becomes the changed pressure value. If the value of change target 5 is changed in determining the control content in step SA3, the rice cooking control unit 101 maintains the pressure value in pot 4 at a predetermined value in boiling maintenance step C for the changed time period.

[0097] Step SA5 will now be described in detail. If the value of the change target 6 is changed when determining the control content in step SA3, the rice cooking control unit 101 controls the opening and closing of the second steam exhaust outlet 32B by the pressure valve 11 so that the pressure value inside the pot 4 during the steaming process D becomes the changed pressure value. If the value of the change target 7 is changed in determining the control content in step SA3, the rice cooking control unit 101 maintains the pressure value in the pot 4 at a predetermined value during the steaming process D for the changed time period. If the value of the change target 8 is changed in determining the control content in step SA3, the rice cooking control unit 101 ends the soaking process D when the changed process time has elapsed since the start of the soaking process D.

[0098] Note that the flowchart shown in Figure 6 shows the operation of starting rice cooking when a trigger for estimating the amount of starch outflow occurs, but rice cooking may also be performed at a timing desired by the user. Also, the timing at which the amount of starch outflow is estimated does not have to be incorporated into the rice cooking start sequence, and rice cooking may be performed at a timing desired by the user. When rice cooking is performed at a timing desired by the user, the control content is determined based on the most recently estimated amount of starch outflow, and cooking is performed in accordance with the determined control content.

[0099] Next, the effect of cooking rice by changing the values ​​of the change targets will be explained for each change target. <Effect of changing the value of change target 1> FIG. 8 is a chart CH2 showing the relationship between the turbidity and the water temperature of the water in the pot 4. In the graph CH2 shown in Figure 8, the vertical axis represents turbidity and the horizontal axis represents water temperature. Water turbidity can be considered as the amount of starch released. As shown in Chart CH2 of Figure 8, the higher the water temperature, the higher the turbidity of the water, i.e. Chart CH2 of Figure 8 shows that the higher the water temperature, the greater the amount of starch effluent.

[0100] Therefore, if the estimated starch outflow rate is greater than the comparative starch outflow rate, the temperature of the water contained in pot 4 in water absorption step A can be changed to a temperature lower than a predetermined temperature to prevent an increase in the starch outflow rate in water absorption step A. This prevents starch accumulated at the bottom of pot 4 from impeding heat exchange between pot 4 and the water in boiling maintenance step C, and prevents boiling maintenance step C from being performed for the time required for gelatinization. This prevents the texture of cooked rice from becoming poor.

[0101] <Effect of changing the value of change target 2> Figure 9 is Chart CH3, which shows the relationship between the time elapsed since soaking rice in water and the moisture content of the rice. In the chart CH3 shown in FIG. 9, the vertical axis is set to the moisture content and the horizontal axis is set to the time elapsed since the rice was soaked in water. In the graph CH3 shown in FIG. 9, graph GF1 shows a graph for rice with a moisture content of 12.0%, graph GF2 shows a graph for rice with a moisture content of 13.5%, and graph GF3 shows a graph for rice with a moisture content of 14.5%. As shown in Chart CH3 in Figure 9, the lower the moisture content of rice, the faster the rice absorbs water.

[0102] Therefore, if the estimated starch outflow rate is greater than the comparative starch outflow rate, the process time for water absorption step A is set to be shorter than the predetermined time. This makes it possible to keep the moisture content of the rice constant at the end of water absorption step A, regardless of the moisture content of the rice. This prevents the cooked rice from becoming sticky due to excessive water absorption, and prevents the cooked rice from having a poor texture.

[0103] <Effect of changing the value of change target 3> If the estimated starch outflow rate is greater than the comparative starch outflow rate, the heating power of heating unit 6 in boiling maintenance step C can be increased to increase the amount of water evaporated in boiling maintenance step C. Therefore, even if the heat exchange between pot 4 and water is hindered by starch accumulated at the bottom of pot 4 and boiling maintenance step C is not performed for the time required for gelatinization, the amount of water that does not evaporate in boiling maintenance step C can be reduced, and the cooked rice can be prevented from becoming sticky. Therefore, the texture of the cooked rice can be prevented from becoming poor.

[0104] <Effect of changing the value of change target 4> If the estimated starch outflow rate is greater than the comparative starch outflow rate, the pressure value in pot 4 in boiling maintenance step C can be lowered below a predetermined pressure value, thereby suppressing the stirring force caused by bumping in pot 4 in boiling maintenance step C. This makes it possible to reduce cracking of the rice, which leads to starch outflow in boiling maintenance step C, and to prevent starch accumulated at the bottom of pot 4 from impeding heat exchange between pot 4 and the water. For example, by changing the predetermined pressure value from 1.2 atmospheres to 1.1 atmospheres, the pressure difference when returning to atmospheric pressure can be reduced by 0.1 atmospheres, reducing the stirring force caused by bumping and ultimately reducing cracking of the rice. As a result, the cooked rice can be prevented from becoming sticky, and the texture of the cooked rice can be prevented from becoming poor.

[0105] <Effect of changing the value of change target 5> If the estimated starch outflow rate is greater than the comparative starch outflow rate, the time for which the pressure in pot 4 is maintained at a predetermined value in boiling maintenance step C can be shortened to prevent the rice from losing its contour shape due to high-temperature heating, and the deterioration of the cooked rice's contour shape can be prevented. Therefore, the texture of the cooked rice can be prevented from becoming poor.

[0106] <Effect of changing the value of change target 6> If the estimated starch outflow rate is greater than the comparative starch outflow rate, the pressure value inside pot 4 in soaking step D can be increased to increase the amount of water evaporation in soaking step D. This prevents the cooked rice from becoming sticky and the cooked rice from having a poor texture. Furthermore, for some of the unbroken rice grains, this can prevent them from becoming hard due to insufficient water absorption when cooked, and the cooked rice from having a poor texture.

[0107] <Effect of changing the value of change target 7> If the estimated starch outflow rate is greater than the comparative starch outflow rate, the amount of water evaporation in the soaking step D can be increased by extending the time for which the pressure value in the pot 4 is maintained at a predetermined value in the soaking step D. This prevents the cooked rice from becoming sticky and the cooked rice from having a poor texture. Furthermore, for some of the unbroken rice grains, this can prevent them from becoming hard at the end of cooking due to insufficient water absorption, and the cooked rice from having a poor texture.

[0108] <Effect of changing the value of change target 8> If the estimated starch outflow amount is greater than the comparative starch outflow amount, the amount of water evaporated in the soaking step D can be increased by extending the processing time of the soaking step D. This prevents the cooked rice from becoming sticky and the texture of the cooked rice from becoming poor.

[0109] [1-3. Effects, etc.] As described above, the rice cooker 1 comprises a heating unit 6 that heats the pot 4 that contains an object to be heated, including rice and water, a temperature sensor 8 that detects the temperature of the pot 4, an estimation unit 102 that estimates the amount of starch that flows out from the rice contained in the pot 4, and a rice cooking control unit 101 that controls the heating unit 6 based on the temperature of the pot 4 detected by the temperature sensor 8. Based on the amount of starch that flows out estimated by the estimation unit 102, the rice cooking control unit 101 changes the temperature of the water contained in the pot 4 in the water absorption step A that constitutes the rice cooking process, or the process time of the water absorption step, to a value different from a predetermined value.

[0110] According to this, by changing the water temperature in the water absorption step A based on the estimated amount of starch outflow, it is possible to prevent an increase in the amount of starch outflow in the water absorption step A. Furthermore, by changing the process time of the water absorption step A based on the estimated amount of starch outflow, it is possible to keep the moisture content of the rice constant at the end of the water absorption step A, regardless of the amount of starch outflow from the rice. Therefore, it is possible to prevent the texture of the cooked rice from becoming poor.

[0111] The rice cooker 1 includes a heating unit 6 that heats a pot 4 that contains an object to be heated, including rice and water, a temperature sensor 8 that detects the temperature of the pot 4, an estimation unit 102 that estimates the amount of starch that flows out from the rice contained in the pot 4, and a rice cooking control unit 101 that controls the heating unit 6 based on the temperature of the pot 4 detected by the temperature sensor 8. Based on the amount of starch that flows out estimated by the estimation unit 102, the rice cooking control unit 101 changes the power supply to the heating unit 6 in the boiling maintenance step C that constitutes the rice cooking step to a value different from a predetermined value.

[0112] According to this, by changing the heating power of the heating unit 6 in the boiling maintenance step C based on the estimated amount of starch outflow, it is possible to change the amount of water evaporation in the boiling maintenance step C. Therefore, it is possible to prevent the cooked rice from becoming sticky, and to prevent the cooked rice from having a poor texture.

[0113] The rice cooker 1 includes a heating unit 6 that heats a pot 4 that contains an object to be heated, including rice and water, a pressure adjustment unit that adjusts the pressure inside the pot 4, a temperature sensor 8 that detects the temperature of the pot 4, an estimation unit 102 that estimates the amount of starch that flows out from the rice contained in the pot 4, and a rice cooking control unit 101 that controls the heating unit 6 and the pressure adjustment unit based on the temperature of the pot 4 detected by the temperature sensor 8. The rice cooking control unit 101 changes the pressure value inside the pot 4 in the boiling maintenance step C that constitutes the rice cooking process, or the time for which the pressure value inside the pot 4 is maintained at a predetermined value in the boiling maintenance step C, from a predetermined value, based on the amount of starch that flows out estimated by the estimation unit 102.

[0114] According to this, by changing the pressure value inside pot 4 in the boiling maintenance step C based on the estimated amount of starch outflow, it is possible to reduce the stirring force caused by bumping inside pot 4 in the boiling maintenance step C. As a result, it is possible to reduce cracking of the rice that leads to starch outflow in the boiling maintenance step C, and to prevent starch accumulated at the bottom of pot 4 from impeding heat exchange between pot 4 and water. Furthermore, by changing the time for which the pressure value inside pot 4 is maintained at a predetermined value in the boiling maintenance step C based on the estimated amount of starch outflow, it is possible to prevent the outline shape of the rice from being distorted by high-temperature heating. Therefore, it is possible to prevent the outline shape of the cooked rice from being distorted. Therefore, it is possible to prevent the texture of the cooked rice from being deteriorated.

[0115] The rice cooker 1 includes a heating unit 6 that heats a pot 4 that contains rice and water as objects to be heated, a pressure adjustment unit that adjusts the pressure inside the pot 4, a temperature sensor 8 that detects the temperature of the pot 4, an estimation unit 102 that estimates the amount of starch that flows out from the rice contained in the pot 4, and a rice cooking control unit 101 that controls the heating unit 6 and the pressure adjustment unit based on the temperature of the pot 4 detected by the temperature sensor 8. The rice cooking control unit 101 changes any of the following from predetermined values: the pressure value inside the pot 4 in a steaming step D that constitutes the rice cooking process; the time for which the pressure value inside the pot 4 in the steaming step D is maintained at a predetermined value; and the process time of the steaming step D, based on the amount of starch that flows out estimated by the estimation unit 102.

[0116] This allows for the evaporation of water during the soaking step D, which prevents the cooked rice from becoming sticky and hard. This prevents the cooked rice from having a poor texture. Furthermore, for some of the unbroken rice grains, it prevents them from becoming hard due to insufficient water absorption, which prevents the cooked rice from having a poor texture.

[0117] The estimation unit 102 detects the moisture content of the rice, and estimates the amount of starch that will flow out in the water absorption step A that constitutes the rice cooking step based on the detected moisture content of the rice.

[0118] Depending on the moisture content of rice, cracks and fissures may appear in the rice, changing the surface area of ​​the rice. This change in rice surface area is caused by a change in the amount of starch leaking out of the rice. In other words, there is a correlation between the moisture content of rice and the amount of starch leaking out. Therefore, the estimation unit 102 detects the moisture content of the rice and estimates the amount of starch leaking out based on the detected moisture content, allowing for accurate estimation of the amount of starch leaking out. This allows the rice cooking control unit 101 to execute a rice cooking process appropriate for the rice, further preventing the texture of the cooked rice from becoming poor.

[0119] The rice cooker 1 includes a memory 110 that stores a comparative starch outflow amount to be compared with the starch outflow amount estimated by the estimation unit 102. If the starch outflow amount estimated by the estimation unit 102 is greater than the comparative starch outflow amount stored in the memory 110, the rice cooking control unit 101 lowers the temperature of the water in the pot 4 in the water absorption step A below a predetermined temperature.

[0120] According to this, if the estimated starch outflow rate is greater than the comparative starch outflow rate, the temperature of the water contained in pot 4 in water absorption step A is changed to a temperature lower than a predetermined temperature, thereby preventing an increase in the starch outflow rate in water absorption step A. As a result, in boiling maintenance step C, it is possible to prevent starch accumulated at the bottom of pot 4 from impeding heat exchange between pot 4 and the water, and to prevent boiling maintenance step C from not being performed for the time required for gelatinization. This prevents the texture of the cooked rice from becoming poor. Furthermore, because the water temperature is changed when the estimated starch outflow rate is greater than the comparative starch outflow rate, it is possible to prevent the water temperature from being changed more than necessary, and to prevent the texture of the cooked rice from becoming poor due to unnecessary changes in the water temperature. This further prevents the texture of the cooked rice from becoming poor.

[0121] The rice cooker 1 includes a memory 110 that stores a comparative starch outflow amount to be compared with the starch outflow amount estimated by the estimation unit 102. If the starch outflow amount estimated by the estimation unit 102 is greater than the comparative starch outflow amount stored in the memory 110, the rice cooking control unit 101 shortens the process time of the water absorption step A to a time shorter than a predetermined time.

[0122] According to this, if the estimated starch outflow amount is greater than the comparative starch outflow amount, the process time for the water absorption step A is set to be shorter than the predetermined time. Therefore, it is possible to maintain a constant moisture content of the rice at the end of the water absorption step A regardless of the moisture content of the rice. This prevents the cooked rice from becoming sticky due to excessive water absorption, and prevents the cooked rice from having a poor texture. Furthermore, because the process time for the water absorption step A is changed if the estimated starch outflow amount is greater than the comparative starch outflow amount, it is possible to prevent the process time from being changed more than necessary, and to prevent the cooked rice from having a poor texture due to an unnecessary change in the process time. Therefore, it is possible to further prevent the cooked rice from having a poor texture.

[0123] The rice cooker 1 includes a memory 110 that stores a comparative starch outflow amount to be compared with the starch outflow amount estimated by the estimation unit 102. If the starch outflow amount estimated by the estimation unit 102 is greater than the comparative starch outflow amount stored in the memory 110, the rice cooking control unit 101 increases the power supplied to the heating unit 6 in the boiling maintenance step C to be greater than the predetermined power supply.

[0124] According to this, when the estimated starch outflow rate is greater than the comparative starch outflow rate, the heating power of the heating unit 6 in the boiling maintenance step C can be increased to increase the amount of water evaporated in the boiling maintenance step C. Therefore, even if the heat exchange between the pot 4 and the water is hindered by starch accumulated at the bottom of the pot 4 and the boiling maintenance step C is not performed for the time required for gelatinization, the amount of water that did not completely evaporate in the boiling maintenance step C can be reduced, and the cooked rice can be prevented from becoming sticky. Therefore, the texture of the cooked rice can be prevented from becoming poor. Furthermore, because the heating power of the heating unit 6 in the boiling maintenance step C is changed when the estimated starch outflow rate is greater than the comparative starch outflow rate, unnecessary changes in the heating power can be prevented, and the texture of the cooked rice can be prevented from becoming poor due to unnecessary changes in the heating power. Therefore, the texture of the cooked rice can be further prevented from becoming poor.

[0125] The rice cooker 1 includes a memory 110 that stores a comparative starch outflow amount to be compared with the starch outflow amount estimated by the estimation unit 102. If the starch outflow amount estimated by the estimation unit 102 is greater than the comparative starch outflow amount stored in the memory 110, the rice cooking control unit 101 reduces the pressure value in the pot 4 in the boiling maintenance step C below a predetermined pressure value.

[0126] According to this, if the estimated starch outflow rate is greater than the comparative starch outflow rate, the pressure value in pot 4 during the boiling maintenance step C is lowered below a predetermined pressure value, thereby reducing the stirring force caused by bumping in pot 4 during the boiling maintenance step C. This reduces cracking of rice that leads to starch outflow during the boiling maintenance step C, and prevents starch accumulating at the bottom of pot 4 from impeding heat exchange between pot 4 and water. This prevents the cooked rice from becoming sticky and the cooked rice from having a poor texture. Furthermore, because the pressure value in pot 4 during the boiling maintenance step C is changed when the estimated starch outflow rate is greater than the comparative starch outflow rate, it is possible to prevent the pressure value from being changed more than necessary, and to prevent the cooked rice from having a poor texture due to unnecessary changes in the pressure value. This further prevents the cooked rice from having a poor texture.

[0127] The rice cooker 1 includes a memory 110 that stores a comparative starch outflow amount to be compared with the starch outflow amount estimated by the estimation unit 102. If the starch outflow amount estimated by the estimation unit 102 is greater than the comparative starch outflow amount stored in the memory 110, the rice cooking control unit 101 shortens the time for which the pressure value in the pot 4 is maintained at a predetermined value in the boiling maintenance step C to a time shorter than a predetermined time.

[0128] According to this, when the estimated starch outflow rate is greater than the comparative starch outflow rate, the time for which the pressure value in pot 4 is maintained at a predetermined value in the boiling maintenance step C is shortened, thereby preventing the outline shape of the rice from being distorted by high-temperature heating and preventing the outline shape of the cooked rice from being distorted. Therefore, the texture of the cooked rice can be prevented from being deteriorated. Furthermore, because the maintenance time is changed when the estimated starch outflow rate is greater than the comparative starch outflow rate, it is possible to prevent the maintenance time from being changed more than necessary and to prevent the texture of the cooked rice from being deteriorated due to unnecessary changes in the time. Therefore, it is possible to further prevent the texture of the cooked rice from being deteriorated.

[0129] The rice cooker 1 includes a memory 110 that stores a comparative starch outflow amount to be compared with the starch outflow amount estimated by the estimation unit 102. If the starch outflow amount estimated by the estimation unit 102 is greater than the comparative starch outflow amount stored in the memory 110, the rice cooking control unit 101 sets the process time of the steaming step D to be longer than a predetermined time.

[0130] According to this, if the estimated starch outflow amount is greater than the comparative starch outflow amount, the process time of the soaking process D can be extended to increase the amount of water evaporation in the soaking process D. This can prevent the cooked rice from becoming sticky and prevent the cooked rice from having a poor texture. Furthermore, since the process time of the soaking process D is changed if the estimated starch outflow amount is greater than the comparative starch outflow amount, it can prevent the process time from being changed more than necessary and prevent the cooked rice from having a poor texture due to an unnecessary change in the process time. Therefore, it is possible to further prevent the cooked rice from having a poor texture.

[0131] The rice cooker 1 includes a memory 110 that stores a comparative starch outflow amount to be compared with the starch outflow amount estimated by the estimation unit 102. If the starch outflow amount estimated by the estimation unit 102 is greater than the comparative starch outflow amount stored in the memory 110, the rice cooking control unit 101 increases the pressure value in the pot 4 during the steaming step D above a predetermined pressure value.

[0132] According to this, if the estimated starch outflow amount is greater than the comparative starch outflow amount, the pressure value in the pot 4 in the soaking process D is increased, thereby increasing the amount of water evaporation in the soaking process D. This prevents the cooked rice from becoming sticky and the cooked rice from having a poor texture. Furthermore, because the pressure value in the soaking process D is changed when the estimated starch outflow amount is greater than the comparative starch outflow amount, it is possible to prevent the pressure value from being changed more than necessary and to prevent the cooked rice from having a poor texture due to unnecessary changes in the pressure value. This further prevents the cooked rice from having a poor texture. Furthermore, it is possible to prevent some of the unbroken rice grains from becoming hard when cooked due to insufficient water absorption, thereby preventing the cooked rice from having a poor texture.

[0133] The control program 111 causes the processor 100 of the rice cooker 1 to function as an estimation unit 102 and a rice cooking control unit 101. Based on the amount of starch outflow estimated by the estimation unit 102, the rice cooking control unit 101 changes the temperature of the water contained in the pot 4 in the water absorption step A that constitutes the rice cooking process, or the process time of the water absorption step A, to a value different from a predetermined value.

[0134] This provides the same effects as the rice cooker 1 described above.

[0135] The control program 111 causes the processor 100 of the rice cooker 1 to function as an estimation unit 102 and a rice cooking control unit 101. Based on the amount of starch outflow estimated by the estimation unit 102, the rice cooking control unit 101 changes the power supply to the heating unit 6 in the boiling maintenance step C that constitutes the rice cooking process to a value different from a predetermined value.

[0136] This provides the same effects as the rice cooker 1 described above.

[0137] The control program 111 causes the processor 100 of the rice cooker 1 to function as an estimation unit 102 and a rice cooking control unit 101. Based on the amount of starch outflow estimated by the estimation unit 102, the rice cooking control unit 101 changes the pressure value in the pot 4 in the boiling maintenance step C that constitutes the rice cooking process, or the time for which the pressure value in the pot 4 is maintained at a predetermined value in the boiling maintenance step C, from a predetermined value.

[0138] This provides the same effects as the rice cooker 1 described above.

[0139] The control program 111 causes the processor 100 of the rice cooker 1 to function as an estimation unit 102 and a rice cooking control unit 101. Based on the amount of starch outflow estimated by the estimation unit 102, the rice cooking control unit 101 changes any of the following from predetermined values: the pressure value inside the pot 4 in the steaming step D that constitutes the rice cooking process; the time for which the pressure value inside the pot 4 in the steaming step D is maintained at a predetermined value; and the process time of the steaming step D.

[0140] This provides the same effects as the rice cooker 1 described above.

[0141] (Other embodiments) As described above, the above-mentioned first embodiment has been described as an example disclosed in the present application. However, the technology in the present disclosure is not limited to this, 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 embodiment to create new embodiments. Therefore, other embodiments will be exemplified below.

[0142] In other embodiments, the position where the rice in the storage container 13 is sensed does not have to be the placement portion 31D. The position where the rice in the storage container 13 is sensed may be a predetermined position in the rice cooker 1.

[0143] In other embodiments, the values ​​to be changed may not be changed in the steps shown in Figure 7. The values ​​to be changed may be changed in coarser steps than those shown in Figure 7, or in finer steps than those shown in Figure 7.

[0144] In another embodiment, when the starch outflow amount estimated by the estimation unit 102 is greater than the comparative starch outflow amount, the values ​​of any one or more of the change objects 1 to 8 may be changed.

[0145] In other embodiments, the rice cooker 1 may not be able to adjust the pressure value inside the pot 4. That is, in other embodiments, the rice cooker 1 does not have to be equipped with a pressure adjustment unit.

[0146] In other embodiments, the number of light-receiving sensors constituting the light receiver 142 is not limited to two, and may be three or more. When the number of light-receiving sensors constituting the light receiver 142 is three or more, an equation in which the number of pairs of regression coefficients and variables is increased corresponding to the number of light-receiving sensors is used to calculate the moisture content.

[0147] In another embodiment, the light emitter 141 may be configured with two light emitters, one of which emits light in a first wavelength band and the other of which emits light in a second wavelength band. In this other embodiment, the light receiver 142 does not need to include the bandpass filter 1421.

[0148] In the above-described embodiment, the moisture content of rice is detected using the above-described formulas (1) to (3). In other embodiments, the moisture content of water may be detected using other formulas, or the moisture content of water may be detected based on the amount of light received by the light receiver 142 by referring to a table that defines the relationship between the amount of light and the moisture content.

[0149] The processor 100 may be configured with a single processor or multiple processors. These processors may be hardware programmed to implement corresponding functional units. That is, these processors may be configured with, for example, an ASIC (Application Specific Integrated Circuit) or an FPGA (Field Programmable Gate Array).

[0150] The configuration of the rice cooker 1 shown in Figure 4 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 1 so that the functions of each unit are realized by a single processor executing a program. Also, 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.

[0151] The step units of the operation shown in Figure 6 are divided according to the main processing content to make the operation 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 operation 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.

[0152] 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.

[0153] 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.

[0154] (Addendum) The above description of the embodiments discloses the following techniques.

[0155] (Technology 1) A rice cooker comprising: a heating unit that heats a container that contains an object to be heated, including rice and water; a temperature detection unit that detects the temperature of the container; an estimation unit that estimates a starch outflow amount, which is the amount of starch that flows out from the rice contained in the container; and a rice cooking control unit that controls the heating unit based on the temperature of the container detected by the temperature detection unit, wherein the rice cooking control unit changes the temperature of the water contained in the container in a water absorption step that constitutes the rice cooking process, or the process time of the water absorption step, to a value different from a predetermined value based on the starch outflow amount estimated by the estimation unit. According to this method, by changing the water temperature during the water absorption process based on the estimated amount of starch leaked, it is possible to prevent an increase in the amount of starch leaked during the water absorption process. Also, by changing the process time of the water absorption process based on the estimated amount of starch leaked, it is possible to keep the moisture content of the rice constant at the end of the water absorption process, regardless of the amount of starch leaked from the rice. Therefore, it is possible to prevent the texture of the cooked rice from becoming poor.

[0156] (Technology 2) A rice cooker comprising: a heating unit that heats a container that contains an object to be heated, including rice and water; a temperature detection unit that detects the temperature of the container; an estimation unit that estimates a starch outflow amount, which is the amount of starch that flows out from the rice contained in the container; and a rice cooking control unit that controls the heating unit based on the temperature of the container detected by the temperature detection unit, wherein the rice cooking control unit changes the power supply to the heating unit in a boiling maintenance step that constitutes the rice cooking step to a value different from a predetermined value based on the starch outflow amount estimated by the estimation unit. According to this, the amount of water evaporated during the boiling maintenance step can be changed by changing the heat power of the heating unit during the boiling maintenance step based on the estimated amount of starch outflow, which makes it possible to prevent the cooked rice from becoming sticky and to prevent the cooked rice from having a poor texture.

[0157] (Technology 3) A rice cooker comprising: a heating unit that heats a container that contains an object to be heated, including rice and water; a pressure adjustment unit that adjusts the pressure inside the container; a temperature detection unit that detects the temperature of the container; an estimation unit that estimates a starch outflow amount, which is the amount of starch that flows out from the rice contained in the container; and a rice cooking control unit that controls the heating unit and the pressure adjustment unit based on the temperature of the container detected by the temperature detection unit, wherein the rice cooking control unit changes the pressure value inside the container in a boiling maintenance step that constitutes the rice cooking process, or the time for which the pressure value inside the container is maintained at a predetermined value in the boiling maintenance step, from a predetermined value, based on the starch outflow amount estimated by the estimation unit. According to this, by changing the pressure value inside the container during the boiling maintenance step based on the estimated amount of starch outflow, it is possible to reduce the stirring force caused by bumping inside the container during the boiling maintenance step. Therefore, it is possible to reduce cracking of the rice, which leads to starch outflow during the boiling maintenance step, and to prevent starch accumulated at the bottom of the container from impeding heat exchange between the container and water. Furthermore, by changing the time for which the pressure value inside the container is maintained at a predetermined value during the boiling maintenance step based on the estimated amount of starch outflow, it is possible to prevent the outline shape of the rice from being distorted by high-temperature heating. Therefore, it is possible to prevent the outline shape of the cooked rice from being distorted. Therefore, it is possible to prevent the texture of the cooked rice from being deteriorated.

[0158] (Technology 4) A rice cooking apparatus comprising: a heating unit that heats a container that contains an object to be heated, including rice and water; a pressure adjustment unit that adjusts the pressure inside the container; a temperature detection unit that detects the temperature of the container; an estimation unit that estimates a starch outflow amount, which is the amount of starch that flows out from the rice contained in the container; and a rice cooking control unit that controls the heating unit and the pressure adjustment unit based on the temperature of the container detected by the temperature detection unit, and the rice cooking control unit changes any of the pressure value inside the container in the soaking step that constitutes the rice cooking process, the time for which the pressure value inside the container in the soaking step is maintained at a predetermined value, and the process time of the soaking step, from predetermined values, based on the starch outflow amount estimated by the estimation unit. This allows for the amount of water evaporated during the soaking process to be controlled, preventing the cooked rice from becoming sticky. This prevents the cooked rice from having a poor texture. Furthermore, it prevents the unbroken rice from becoming hard due to insufficient water absorption, preventing the cooked rice from having a poor texture. Furthermore, it softens the hardened parts of the unbroken rice, preventing the rice from becoming hard when cooked, resulting in a poor texture.

[0159] (Technology 5) The rice cooker according to any one of Technology 1 to Technology 4, wherein the estimation unit detects the moisture content of the rice and estimates the amount of starch outflow in the water absorption process that constitutes the rice cooking process based on the detected moisture content. Depending on the moisture content of rice, cracks and fissures may appear in the rice, changing the rice's surface area. This change in rice surface area is caused by a change in the amount of starch leaking from the rice. In other words, there is a correlation between the moisture content of rice and the amount of starch leaking. Therefore, the estimation unit detects the moisture content of the rice and estimates the amount of starch leaking based on the detected moisture content, allowing for accurate estimation of the amount of starch leaking. This allows the rice cooking control unit to execute a cooking process appropriate for the rice, further preventing the texture of the cooked rice from becoming poor.

[0160] (Technology 6) A rice cooker according to Technology 1, further comprising a memory unit that stores a comparative starch outflow amount, which is the starch outflow amount to be compared with the starch outflow amount estimated by the estimation unit, and the rice cooking control unit lowers the temperature of the water in the container during the water absorption process below a predetermined temperature if the starch outflow amount estimated by the estimation unit is larger than the comparative starch outflow amount stored in the memory unit. According to this, if the estimated starch outflow rate is greater than the comparative starch outflow rate, the temperature of the water contained in the container in the water absorption step A is changed to a temperature lower than a predetermined temperature, thereby preventing an increase in the starch outflow rate in the water absorption step. This prevents the water boiling step from being performed for the time required for gelatinization. This prevents the texture of the cooked rice from becoming poor. Furthermore, because the water temperature is changed when the estimated starch outflow rate is greater than the comparative starch outflow rate, it is possible to prevent the texture of the cooked rice from becoming poor due to an unnecessary change in the water temperature. This further prevents the texture of the cooked rice from becoming poor.

[0161] (Technology 7) A rice cooker according to Technology 1 or Technology 6, further comprising a memory unit that stores a comparative starch outflow amount, which is the starch outflow amount to be compared with the starch outflow amount estimated by the estimation unit, and the rice cooking control unit shortens the process time of the water absorption process to a time shorter than a predetermined time when the starch outflow amount estimated by the estimation unit is larger than the comparative starch outflow amount stored in the memory unit. According to this, if the estimated starch outflow rate is greater than the comparative starch outflow rate, the process time for the water absorption process is set to be shorter than a predetermined time. Therefore, it is possible to maintain a constant moisture content of the rice at the end of the water absorption process regardless of the moisture content of the rice. Therefore, it is possible to prevent the cooked rice from becoming sticky due to excessive water absorption, and to prevent the cooked rice from having a poor texture. Furthermore, because the process time for the water absorption process is changed if the estimated starch outflow rate is greater than the comparative starch outflow rate, it is possible to prevent the cooked rice from having a poor texture due to an unnecessary change in the process time. Therefore, it is possible to further prevent the cooked rice from having a poor texture.

[0162] (Technology 8) A rice cooker according to Technology 2, further comprising a memory unit that stores a comparative starch outflow amount, which is the starch outflow amount to be compared with the starch outflow amount estimated by the estimation unit, and the rice cooking control unit increases the power supplied to the heating unit in the boiling maintenance step to a value greater than a predetermined supply power when the starch outflow amount estimated by the estimation unit is greater than the comparative starch outflow amount stored in the memory unit. According to this, if the estimated starch outflow rate is greater than the comparative starch outflow rate, the heating power of the heating unit in the boiling maintenance step can be increased to increase the amount of water evaporated in the boiling maintenance step. Therefore, even if the boiling maintenance step is not performed for the time required for gelatinization, the amount of water that did not completely evaporate in the boiling maintenance step can be reduced, and the cooked rice can be prevented from becoming sticky. Therefore, the texture of the cooked rice can be prevented from becoming poor. Furthermore, because the heating power of the heating unit in the boiling maintenance step is changed when the estimated starch outflow rate is greater than the comparative starch outflow rate, the texture of the cooked rice can be prevented from becoming poor due to unnecessary changes in heating power. Therefore, the texture of the cooked rice can be further prevented from becoming poor.

[0163] (Technology 9) A rice cooker according to Technology 3, further comprising a memory unit that stores a comparative starch outflow amount, which is the starch outflow amount to be compared with the starch outflow amount estimated by the estimation unit, and the rice cooking control unit lowers the pressure value inside the container during the boiling maintenance step below a predetermined pressure value when the starch outflow amount estimated by the estimation unit is larger than the comparative starch outflow amount stored in the memory unit. According to this, if the estimated starch outflow rate is greater than the comparative starch outflow rate, the pressure value within the container during the boiling maintenance step is lowered below a predetermined pressure value, thereby reducing the stirring force caused by bumping within the container during the boiling maintenance step. This reduces cracking of the rice, which leads to starch outflow during the boiling maintenance step, and prevents starch accumulating at the bottom of the container from impeding heat exchange between the container and the water. This prevents the cooked rice from becoming sticky and the cooked rice from having a poor texture. Furthermore, because the pressure value within the container during the boiling maintenance step is changed when the estimated starch outflow rate is greater than the comparative starch outflow rate, this prevents the cooked rice from having a poor texture due to unnecessary changes in the pressure value. This further prevents the cooked rice from having a poor texture.

[0164] (Technology 10) A rice cooker according to Technology 3 or Technology 9, further comprising a memory unit that stores a comparative starch outflow amount, which is the starch outflow amount to be compared with the starch outflow amount estimated by the estimation unit, and wherein the rice cooking control unit, when the starch outflow amount estimated by the estimation unit is greater than the comparative starch outflow amount stored in the memory unit, shortens the time for which the pressure value in the container is maintained at the predetermined value in the boiling maintenance step to a time shorter than a predetermined time. According to this, when the estimated starch outflow rate is greater than the comparative starch outflow rate, the time for which the pressure value inside the container is maintained at a predetermined value during the boiling maintenance step is shortened, thereby preventing the contour shape of the rice from being distorted by high-temperature heating and preventing the contour shape of the cooked rice from being distorted. Therefore, the texture of the cooked rice can be prevented from being deteriorated. Furthermore, because the maintenance time is changed when the estimated starch outflow rate is greater than the comparative starch outflow rate, it is possible to prevent the texture of the cooked rice from being deteriorated due to unnecessary time changes. Therefore, it is possible to further prevent the texture of the cooked rice from being deteriorated.

[0165] (Technology 11) A rice cooker as described in Technology 4, which includes a memory unit that stores a comparative starch outflow amount, which is the starch outflow amount to be compared with the starch outflow amount estimated by the estimation unit, and the rice cooking control unit makes the process time of the steaming process longer than a predetermined time when the starch outflow amount estimated by the estimation unit is larger than the comparative starch outflow amount stored in the memory unit. According to this, if the estimated starch outflow amount is greater than the comparative starch outflow amount, the processing time of the soaking process can be extended to increase the amount of water evaporation during the soaking process. This can prevent the cooked rice from becoming sticky and the cooked rice from having a poor texture. Furthermore, since the processing time of the soaking process is changed when the estimated starch outflow amount is greater than the comparative starch outflow amount, it can prevent the cooked rice from having a poor texture due to an unnecessary change in processing time. This can further prevent the cooked rice from having a poor texture. Furthermore, it can prevent some of the unbroken rice from becoming hard at the time of cooking due to insufficient water absorption, and it can prevent the cooked rice from having a poor texture.

[0166] (Technology 12) A rice cooker according to Technology 4 or Technology 11, further comprising a memory unit that stores a comparative starch outflow amount, which is the starch outflow amount to be compared with the starch outflow amount estimated by the estimation unit, and the rice cooking control unit increases the pressure value inside the container during the steaming process above a predetermined pressure value when the starch outflow amount estimated by the estimation unit is greater than the comparative starch outflow amount stored in the memory unit. According to this, if the estimated starch outflow amount is larger than the comparative starch outflow amount, the same effect as that of Technique 11 can be achieved by increasing the pressure value in the pot 4 in the steaming step D.

[0167] (Technology 13) A program that causes a processor of a rice cooker equipped with a heating unit that heats a container that contains rice and water as a heated object and a temperature detection unit that detects the temperature of the container to function as an estimation unit that estimates the amount of starch that flows out from the rice contained in the container, and a rice cooking control unit that controls the heating unit based on the temperature of the container detected by the temperature detection unit, and the rice cooking control unit changes the temperature of the water contained in the container in a water absorption process that constitutes the rice cooking process, or the process time of the water absorption process, to a value different from a predetermined value based on the amount of starch that flows out estimated by the estimation unit. This provides the same effect as Technique 1.

[0168] (Technology 14) A program that causes a processor of a rice cooker equipped with a heating unit that heats a container that contains a heated object including rice and water, and a temperature detection unit that detects the temperature of the container, to function as an estimation unit that estimates a starch outflow amount, which is the amount of starch that flows out from the rice contained in the container, and a rice cooking control unit that controls the heating unit based on the temperature of the container detected by the temperature detection unit, and the rice cooking control unit changes the power supply to the heating unit in the boiling maintenance process that constitutes the rice cooking process to a value different from a predetermined value based on the starch outflow amount estimated by the estimation unit. This provides the same effect as Technique 2.

[0169] (Technology 15) A program that causes a processor of a rice cooker equipped with a heating unit that heats a container that contains rice and water as a heated object, a pressure adjustment unit that adjusts the pressure inside the container, and a temperature detection unit that detects the temperature of the container to function as an estimation unit that estimates a starch outflow amount, which is the amount of starch that flows out from the rice contained in the container, and a rice cooking control unit that controls the heating unit and the pressure adjustment unit based on the temperature of the container detected by the temperature detection unit, and the rice cooking control unit changes the pressure value inside the container in a boiling maintenance step that constitutes the rice cooking process, or the time for which the pressure value inside the container is maintained at a predetermined value in the boiling maintenance step, based on the starch outflow amount estimated by the estimation unit. This provides the same effect as technique 3.

[0170] (Technology 16) A program that causes a processor of a rice cooker equipped with a heating unit that heats a container that contains rice and water as a heated object, a pressure adjustment unit that adjusts the pressure inside the container, and a temperature detection unit that detects the temperature of the container to function as an estimation unit that estimates the starch outflow amount, which is the amount of starch that flows out from the rice contained in the container, and a rice cooking control unit that controls the heating unit and the pressure adjustment unit based on the temperature of the container detected by the temperature detection unit, and the rice cooking control unit changes any of the pressure value inside the container in the soaking step that constitutes the rice cooking process, the time for which the pressure value inside the container in the soaking step is maintained at a predetermined value, and the process time of the soaking step, from predetermined values, based on the starch outflow amount estimated by the estimation unit. This provides the same effect as technique 4. [Industrial Applicability]

[0171] As described above, the rice cooker and program according to the present invention can be used to prevent the texture of cooked rice from becoming poor. [Explanation of symbols]

[0172] 1 rice cooker 2 Rice cooker body 3 Lid 4 pots (containers) 5. Storage section 6 Heating section 7 Openings 8 Temperature sensor (temperature detection part) 9 Display operation section 10 Pressure suppression valve 11 Pressure valve 12 Pressure valve movement mechanism 13 Containment vessel 14 Detection unit 15 Control device 31 Outer lid 31A Hinge shaft 31B Exterior top surface 31C Third steam outlet 31D Placement section 32 Lid 32A First steam outlet 32B Second steam outlet 61 First heating coil 62 Second heating coil 91 Button 92 Display 100 processors 101 Rice cooking control unit 102 Estimation part 110 Memory (storage unit) 111 Control Program (Program) 112 Comparative Starch Flow Rate Information 141 Light emitter 142 Receiver 142A 1st receiver 142B 2nd receiver 1421 Bandpass Filter 1421A 1st Bandpass Filter 1421B Second Bandpass Filter 1422 Light receiving sensor 1422A First light receiving sensor 1422B Second light receiving sensor 1423 PCB 1424 Sensor housing member 1425 bis A Water absorption process B. Heating process C Boiling maintenance process D. Steaming process HS housing HS HS1 Inclined Member HS2 bottom part

Claims

1. A heating unit that heats a container that contains an object to be heated, including rice and water; a temperature detection unit that detects the temperature of the container; an estimation unit that estimates a starch outflow amount, which is the amount of starch that flows out from the rice contained in the container; a rice cooking control unit that controls the heating unit based on the temperature of the container detected by the temperature detection unit, The rice cooking control unit is based on the amount of starch outflow estimated by the estimation unit, changing the temperature of the water contained in the container in a water absorption step that constitutes the rice cooking process, or the process time of the water absorption step, to a value different from a predetermined value; Rice cooker.

2. A heating unit that heats a container that contains an object to be heated, including rice and water; a temperature detection unit that detects the temperature of the container; an estimation unit that estimates a starch outflow amount, which is the amount of starch that flows out from the rice contained in the container; a rice cooking control unit that controls the heating unit based on the temperature of the container detected by the temperature detection unit, The rice cooking control unit is changing the power supplied to the heating unit in the boiling maintaining step of the rice cooking process to a value different from a predetermined value based on the amount of starch outflow estimated by the estimation unit; Rice cooker.

3. A heating unit that heats a container that contains an object to be heated, including rice and water; a pressure adjusting unit that adjusts the pressure inside the container; a temperature detection unit that detects the temperature of the container; an estimation unit that estimates a starch outflow amount, which is the amount of starch that flows out from the rice contained in the container; and a rice cooking control unit that controls the heating unit and the pressure adjusting unit based on the temperature of the container detected by the temperature detecting unit. The rice cooking control unit is based on the amount of starch outflow estimated by the estimation unit, the pressure value inside the container in the boiling maintaining step that constitutes the rice cooking process, or the time for which the pressure value inside the container in the boiling maintaining step is maintained at a predetermined value is changed from a predetermined value. Rice cooker.

4. A heating unit that heats a container that contains an object to be heated, including rice and water; a pressure adjusting unit that adjusts the pressure inside the container; a temperature detection unit that detects the temperature of the container; an estimation unit that estimates a starch outflow amount, which is the amount of starch that flows out from the rice contained in the container; and a rice cooking control unit that controls the heating unit and the pressure adjusting unit based on the temperature of the container detected by the temperature detecting unit. The rice cooking control unit is based on the amount of starch outflow estimated by the estimation unit, changing any one of the pressure value inside the container in the steaming step constituting the rice cooking process, the time for which the pressure value inside the container in the steaming step is maintained at a predetermined value, and the process time of the steaming step from a predetermined value; Rice cooker.

5. The estimation unit Detect the moisture content of rice, Based on the detected moisture content, the amount of starch that will flow out during the water absorption step that constitutes the rice cooking step is estimated. The rice cooker according to any one of claims 1 to 4.

6. a storage unit configured to store a comparative starch outflow amount, which is the starch outflow amount to be compared with the starch outflow amount estimated by the estimation unit; The rice cooking control unit is When the starch outflow amount estimated by the estimation unit is larger than the comparative starch outflow amount stored in the memory unit, The temperature of the water in the container during the water absorption step is lowered below a predetermined temperature. The rice cooker according to claim 1.

7. a storage unit configured to store a comparative starch outflow amount, which is the starch outflow amount to be compared with the starch outflow amount estimated by the estimation unit; The rice cooking control unit is When the starch outflow amount estimated by the estimation unit is larger than the comparative starch outflow amount stored in the memory unit, The process time of the water absorption process is set to be shorter than a predetermined time. The rice cooker according to claim 1 or 6.

8. a storage unit configured to store a comparative starch outflow amount, which is the starch outflow amount to be compared with the starch outflow amount estimated by the estimation unit; The rice cooking control unit is When the starch outflow amount estimated by the estimation unit is larger than the comparative starch outflow amount stored in the memory unit, The power supplied to the heating unit in the boiling maintaining step is increased to be greater than a predetermined power supply. The rice cooker according to claim 2.

9. a storage unit configured to store a comparative starch outflow amount, which is the starch outflow amount to be compared with the starch outflow amount estimated by the estimation unit; The rice cooking control unit is When the starch outflow amount estimated by the estimation unit is larger than the comparative starch outflow amount stored in the memory unit, The pressure value inside the container in the boiling maintaining step is set to be lower than a predetermined pressure value. The rice cooker according to claim 3.

10. a storage unit configured to store a comparative starch outflow amount, which is the starch outflow amount to be compared with the starch outflow amount estimated by the estimation unit; The rice cooking control unit is When the starch outflow amount estimated by the estimation unit is larger than the comparative starch outflow amount stored in the memory unit, In the boiling maintaining step, the time for which the pressure value in the container is maintained at the predetermined value is set to be shorter than a predetermined time. The rice cooker according to claim 3 or 9.

11. a storage unit configured to store a comparative starch outflow amount, which is the starch outflow amount to be compared with the starch outflow amount estimated by the estimation unit; The rice cooking control unit is When the starch outflow amount estimated by the estimation unit is larger than the comparative starch outflow amount stored in the memory unit, The process time of the steaming process is set to be longer than a predetermined time. The rice cooker according to claim 4.

12. a storage unit configured to store a comparative starch outflow amount, which is the starch outflow amount to be compared with the starch outflow amount estimated by the estimation unit; The rice cooking control unit is When the starch outflow amount estimated by the estimation unit is larger than the comparative starch outflow amount stored in the memory unit, The pressure value in the container during the steaming step is set to be higher than a predetermined pressure value. The rice cooker according to claim 4 or 11.

13. A rice cooker processor including a heating unit that heats a container that contains rice and water, and a temperature detection unit that detects the temperature of the container, an estimation unit that estimates a starch outflow amount, which is the amount of starch that flows out from the rice contained in the container; The rice cooking control unit controls the heating unit based on the temperature of the container detected by the temperature detection unit. The rice cooking control unit is based on the amount of starch outflow estimated by the estimation unit, changing the temperature of the water contained in the container in a water absorption step that constitutes the rice cooking process, or the process time of the water absorption step, to a value different from a predetermined value; program.

14. A rice cooker processor including a heating unit that heats a container that contains rice and water, and a temperature detection unit that detects the temperature of the container, an estimation unit that estimates a starch outflow amount, which is the amount of starch that flows out from the rice contained in the container; The rice cooking control unit controls the heating unit based on the temperature of the container detected by the temperature detection unit. The rice cooking control unit is changing the power supplied to the heating unit in the boiling maintaining step of the rice cooking process to a value different from a predetermined value based on the amount of starch outflow estimated by the estimation unit; program.

15. A rice cooker processor including a heating unit that heats a container that contains rice and water, a pressure adjusting unit that adjusts the pressure inside the container, and a temperature detecting unit that detects the temperature of the container, an estimation unit that estimates a starch outflow amount, which is the amount of starch that flows out from the rice contained in the container; The temperature detector functions as a rice cooking control unit that controls the heating unit and the pressure adjusting unit based on the temperature of the container detected by the temperature detector. The rice cooking control unit is based on the amount of starch outflow estimated by the estimation unit, the pressure value inside the container in the boiling maintaining step that constitutes the rice cooking process, or the time for which the pressure value inside the container in the boiling maintaining step is maintained at a predetermined value is changed from a predetermined value. program.

16. A rice cooker processor including a heating unit that heats a container that contains rice and water, a pressure adjusting unit that adjusts the pressure inside the container, and a temperature detecting unit that detects the temperature of the container, an estimation unit that estimates a starch outflow amount, which is the amount of starch that flows out from the rice contained in the container; The temperature detector functions as a rice cooking control unit that controls the heating unit and the pressure adjusting unit based on the temperature of the container detected by the temperature detector. The rice cooking control unit is based on the amount of starch outflow estimated by the estimation unit, changing any one of the pressure value inside the container in the steaming step constituting the rice cooking process, the time for which the pressure value inside the container in the steaming step is maintained at a predetermined value, and the process time of the steaming step from a predetermined value; program.

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