Rice cooker

Abstract

To provide a rice cooker capable of maintaining the taste of rice excellently.SOLUTION: A rice cooker includes: a container in which rice and water are stored; a heating part for heating the container; and a control part for executing a rice cooking process including a water absorption process for causing the rice stored in the container to absorb the waster stored in the container, and a boiling maintenance process for controlling the heating part and boiling residual water remaining in the container without being absorbed by the rice in the water absorption process. The control part acquires identity information indicating the identity of the rice and storage information indicating a storage state of the rice, and determines a control value for bringing the amount of the residual water at the start of the boiling maintenance process into a set range preset according to the amount of rice stored in the container on the basis of the amount of rice stored in the container, the identify information, and the storage information.SELECTED DRAWING: Figure 5

Description

[Technical Field]

[0001] The present invention relates to a rice cooker. [Background technology]

[0002] Patent Document 1 discloses a rice cooker that solves the technical problem of rice not being able to absorb enough water, resulting in a hard core in the cooked rice. In the rice cooker disclosed in Patent Document 1, during the water absorption stage, if the amylose content of the rice in the rice cooker is below a set amylose content and the protein content is below a set protein content, the heating element of the rice cooker is controlled to heat the rice at a first set heating power so that the rice will absorb enough water. This solves the technical problem. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 6846358 Summary of the Invention [Problem to be solved by the invention]

[0004] The present disclosure aims to provide a rice cooker that can maintain the taste of rice in a good condition. [Means for solving the problem]

[0005] A rice cooker according to one aspect of the present disclosure includes: a container for storing rice and water; a heating unit that heats the container; a control unit that performs a rice cooking process including a water absorption process in which the water contained in the container is absorbed into the rice contained in the container, and a boiling maintenance process in which the heating unit is controlled to boil the water that remains in the container but is not absorbed into the rice in the water absorption process, The control unit Acquire information on the identity of the rice and storage information on the storage status of the rice, A control value for keeping the amount of residual water at the start of the boiling maintenance process within a preset range according to the amount of rice contained in the container is determined based on the amount of rice contained in the container, the identity information, and the storage information. [Effects of the Invention]

[0006] According to the present disclosure, the taste of rice can be maintained at a good level. [Brief explanation of the drawings]

[0007] [Figure 1] 1 is a perspective view of a rice cooker according to a first embodiment of the present disclosure. [Figure 2] 2 is a schematic cross-sectional view showing the cross section AA of FIG. 1; [Figure 3] FIG. 2 is a block diagram illustrating the hardware configuration of a rice cooker. [Figure 4] FIG. 4 is a diagram schematically showing a correction table. [Figure 5] 1 is a flowchart showing an example of a rice cooking process. [Figure 6] 10 is a graph showing the relationship between the temperature inside the pot, the amount of electric power consumed by the heating unit, the pressure inside the pot, and the open / close state of the pressure valve during the rice cooking process. [Figure 7] Schematic diagram of a rice packaging bag. [Figure 8] FIG. 10 is a diagram schematically illustrating a rice cooker and a rice storage device according to a second embodiment of the present disclosure. [Figure 9] FIG. 10 is a diagram schematically illustrating a rice cooker and a rice measuring device according to a second embodiment of the present disclosure. DETAILED DESCRIPTION OF THE INVENTION

[0008] (Background to this disclosure) One way to improve the taste of cooked rice is to ensure that the amount of water remaining in the container (the amount of water that has not been absorbed by the rice) is appropriate at the end of the water absorption process (at the start of the next process, the boiling maintenance process).

[0009] However, if the rice's amylose and protein contents alone are used to determine whether the rice has sufficient water absorption, as in the rice cooker disclosed in Patent Document 1, there is a risk that the effect of improving the taste of the cooked rice will be reduced, as will be described in detail below.

[0010] The amylose content varies depending on the genetic factors of the rice. The protein content varies depending on the amount of fertilizer applied to the rice. In other words, the amylose and protein contents are determined by the characteristics of the rice. However, the water absorption characteristics of rice vary not only depending on the characteristics of the rice, but also on the storage conditions of the rice.

[0011] For example, when rice is stored in a low-humidity environment, its moisture content decreases. In this case, the rice is easily absorbed. When the amylose and protein contents of this rice are low, the rice cooker disclosed in Patent Document 1 controls the heating element to promote water absorption by the rice. This causes excessive water absorption into the rice, resulting in a decrease in the amount of water remaining in the container at the start of the boiling maintenance step. As a result, the taste of the rice is not improved.

[0012] Therefore, the inventors have discovered a rice cooker configuration that can maintain the good taste of rice, and have come up with the present disclosure.

[0013] The rice cooker according to the first aspect of the present disclosure includes: a container for storing rice and water; a heating unit that heats the container; a control unit that performs a rice cooking process including a water absorption process in which the water contained in the container is absorbed into the rice contained in the container, and a boiling maintenance process in which the heating unit is controlled to boil the water that remains in the container but is not absorbed into the rice in the water absorption process, The control unit Acquire information on the identity of the rice and storage information on the storage status of the rice, A control value for keeping the amount of residual water at the start of the boiling maintenance process within a preset range according to the amount of rice contained in the container is determined based on the amount of rice contained in the container, the identity information, and the storage information.

[0014] With this configuration, the control value is determined based on both the rice identity information and the rice storage information. Therefore, the control value can be determined according to the storage condition of the rice. In other words, with this configuration, it is easier to determine a good control value than with a configuration in which the control value is determined solely based on the rice identity information. As a result, it is easy to keep the residual water volume at the start of the boiling maintenance process within the set range, thereby maintaining the rice's good taste.

[0015] In the rice cooker according to the second aspect of the present disclosure, The control value may include a duration of the water absorption process.

[0016] With this configuration, the execution time of the water absorption process can be determined depending on the storage condition of the rice. That is, depending on the storage condition of the rice, the execution time of the water absorption process can be extended to reduce the amount of water remaining at the start of the boiling maintenance process. Also, depending on the storage condition of the rice, the execution time of the water absorption process can be shortened to increase the amount of water remaining at the start of the boiling maintenance process.

[0017] In the rice cooker according to the third aspect of the present disclosure, The identity information may include the content of protein contained in the rice, The control unit may extend the execution time of the water absorption step as the protein content increases.

[0018] When rice has a high protein content, the cooked rice may have a hard, less sticky texture. With this configuration, the control unit extends the execution time of the water absorption process as the protein content increases. This allows the rice to absorb sufficient water even when the rice has a high protein content. As a result, the cooked rice can have a soft, sticky texture. In other words, the texture of the rice can be improved.

[0019] In the rice cooker according to the fourth aspect of the present disclosure, The identity information may include the content of amylose contained in the rice, The control unit may be configured to increase the execution time of the water absorption step as the amylose content increases.

[0020] When rice contains a high amount of amylose, the cooked rice may have a hard, dry texture. With this configuration, the control unit extends the execution time of the water absorption process as the amylose content increases. This allows the rice to absorb sufficient water even when the rice contains a high amount of amylose. As a result, the cooked rice can have a soft, sticky texture. In other words, the texture of the rice can be improved.

[0021] In the rice cooker according to the fifth aspect of the present disclosure, The storage information may include the moisture content of the rice, The control unit may be configured to extend the execution time of the water absorption step as the moisture content increases.

[0022] When the water content of rice is high, the rice is prevented from absorbing water. In this case, only a small amount of water is absorbed into the rice during the water absorption process, and a large amount of water remains in the container at the start of the boiling maintenance process. With this configuration, the control unit shortens the execution time of the water absorption process as the water content of the rice increases. This allows the rice to absorb more water when the water content of the rice is high. As a result, the amount of water remaining in the container at the start of the boiling maintenance process can be reduced.

[0023] In the rice cooker according to the sixth aspect of the present disclosure, The storage information may include a difference in moisture content between a moisture content according to the brand of rice and an actual moisture content of the rice, The control unit may extend the execution time of the water absorption step as the differential water content decreases.

[0024] The moisture content of rice includes a moisture content according to the rice brand and a moisture content according to the storage conditions of the rice. According to this configuration, the storage information includes a differential moisture content. The differential moisture content is the difference between the actual moisture content of the rice stored in the container and the moisture content according to the rice brand. Here, the moisture content according to the rice brand is a unique value. In other words, the differential moisture content corresponds to the moisture content according to the storage conditions of the rice. Therefore, for example, if rice is stored in a high-humidity environment, the moisture content of the rice will be high and the differential moisture content will be low.

[0025] When the differential moisture content is small, the rice contains a high moisture content, which suppresses water absorption into the rice. In this case, only a small amount of water is absorbed into the rice during the water absorption process, and a large amount of water remains in the container at the start of the boiling maintenance process. With this configuration, the control unit extends the execution time of the water absorption process as the differential moisture content decreases. This allows the rice to absorb more water when the moisture content of the rice is high. As a result, the amount of water remaining in the container at the start of the boiling maintenance process can be reduced.

[0026] Furthermore, with this configuration, the control unit determines the execution time of the water absorption process based on the differential moisture content. In other words, with this configuration, the moisture content according to the rice brand (a moisture content that is less related to the storage condition of the rice) is excluded from the factors for determining the execution time of the water absorption process. Therefore, the execution time of the water absorption process can be determined based on information specific to the storage condition of the rice. As a result, the execution time of the water absorption process can be determined with high accuracy.

[0027] A rice cooker according to a seventh aspect of the present disclosure includes: The water temperature detector may further include a water temperature detector that detects the temperature of the water contained in the container. In the rice cooker according to the seventh aspect of the present disclosure, The control value may include a water temperature of the water contained in the container during the water absorption process. The control unit may control the heating unit in the water absorption step to adjust the temperature of the water contained in the container to the water temperature.

[0028] With this configuration, the water temperature in the container during the water absorption process can be determined depending on the storage condition of the rice. In other words, depending on the storage condition of the rice, increasing the water temperature in the container during the water absorption process can promote water absorption into the rice in the container. This can reduce the amount of water remaining at the start of the boiling maintenance process. Furthermore, depending on the storage condition of the rice, not increasing the water temperature in the container during the water absorption process can suppress water absorption into the rice in the container. This can prevent the amount of water remaining at the start of the boiling maintenance process from becoming too low.

[0029] In the rice cooker according to the eighth aspect of the present disclosure, The identity information may include the content of protein contained in the rice, The control unit may increase the water temperature as the protein content increases.

[0030] When rice has a high protein content, the cooked rice may have a hard, less sticky texture. With this configuration, the control unit increases the water temperature in the container during the water absorption process as the protein content increases. This promotes water absorption into the rice in the container. Therefore, even when the rice has a high protein content, the rice can absorb sufficient water. As a result, the cooked rice can have a soft, sticky texture. In other words, the texture of the rice can be improved.

[0031] In the rice cooker of the ninth aspect of the present disclosure, The identity information may include the content of amylose contained in the rice, The control unit may increase the water temperature as the amylose content increases.

[0032] When rice contains a high amount of amylose, the cooked rice may have a hard, dry texture. With this configuration, the control unit increases the water temperature in the container during the water absorption process as the amylose content increases. This promotes water absorption into the rice in the container. Therefore, even when the rice contains a high amount of amylose, the rice can absorb sufficient water, improving the texture of the rice. As a result, the cooked rice can have a soft, sticky texture. In other words, the texture of the rice can be improved.

[0033] In the rice cooker of the tenth aspect of the present disclosure, The storage information may include the moisture content of the rice, The control unit may increase the water temperature as the water content increases.

[0034] When the water content of rice is high, the rice is less likely to absorb water. In this case, only a small amount of water is absorbed into the rice during the water absorption process, and a large amount of water remains in the container at the start of the boiling maintenance process. With this configuration, the control unit increases the water temperature in the container during the water absorption process as the water content of the rice increases. This allows the rice to absorb more water when the water content of the rice is high. As a result, the amount of water remaining in the container at the start of the boiling maintenance process can be reduced.

[0035] In the rice cooker of the eleventh aspect of the present disclosure, The storage information may include a difference in moisture content between a moisture content according to the brand of rice and an actual moisture content of the rice, The control unit may increase the water temperature as the differential water content decreases.

[0036] The moisture content of rice includes a moisture content according to the rice brand and a moisture content according to the storage conditions of the rice. According to this configuration, the storage information includes a differential moisture content. The differential moisture content is the difference between the actual moisture content of the rice stored in the container and the moisture content according to the rice brand. Here, the moisture content according to the rice brand is a unique value. In other words, the differential moisture content corresponds to the moisture content according to the storage conditions of the rice. Therefore, for example, if rice is stored in a high-humidity environment, the moisture content of the rice will be high and the differential moisture content will be low.

[0037] When the differential moisture content is low, the rice contains a high moisture content, which suppresses water absorption into the rice. In this case, only a small amount of water is absorbed into the rice during the water absorption process, and a large amount of water remains in the container at the start of the boiling maintenance process. With this configuration, the control unit increases the water temperature in the container during the water absorption process as the differential moisture content decreases. This allows for increased water absorption into the rice when the rice contains a high moisture content. As a result, the amount of water remaining in the container at the start of the boiling maintenance process can be reduced.

[0038] Furthermore, with this configuration, the control unit determines the water temperature in the container during the water absorption process based on the differential moisture content. In other words, with this configuration, the moisture content according to the rice brand (a moisture content that is less related to the rice storage conditions) is excluded from the factors used to determine the water temperature in the container during the water absorption process. Therefore, the water temperature in the container during the water absorption process can be determined based on information specific to the rice storage conditions. As a result, the water temperature in the container during the water absorption process can be determined with high accuracy.

[0039] A rice cooker according to a twelfth aspect of the present disclosure includes: The device may further include a communication unit having a function of communicating with the outside, In the rice cooker of the twelfth aspect of the present disclosure, The control unit may acquire, via the communication unit, at least one of the identity information and the storage information measured separately from the rice cooker.

[0040] With this configuration, the control unit acquires the identity information and storage information from outside the rice cooker. Therefore, there is no need to install a measurement unit inside the rice cooker to measure the identity information and storage information. This allows the rice cooker to be made smaller.

[0041] (Embodiment 1) [Rice cooker] A rice cooker according to a first embodiment of the present disclosure will be described below. Fig. 1 is a perspective view of the rice cooker according to the first embodiment of the present disclosure. Fig. 2 is a schematic cross-sectional view showing the cross section taken along line AA in Fig. 1.

[0042] As shown in Figures 1 and 2, the rice cooker 100 according to the first embodiment includes a rice cooker body 1 that is a generally cylindrical rice cooker with a bottom and has a pot storage compartment 1a formed inside, and a pot 2 that is stored in the pot storage compartment 1a and that holds food to be cooked, such as rice and water. The pot 2 is an example of a container. A hollow outer lid 3 that can open and close the top opening of the rice cooker body 1 is attached to the top of the rice cooker body 1. A generally disk-shaped inner lid 4 that can seal the top opening of the pot 2 is detachably attached to the inside of the outer lid 3 (the side that covers the top opening of the pot 2). In the first embodiment, the outer lid 3 and inner lid 4 form a lid that can open and close freely and cover the opening of the pot 2.

[0043] The pot storage section 1a of the rice cooker main body 1 is composed of an upper frame 1b and a coil base 1c. The upper frame 1b has a cylindrical section 1ba that is positioned so that a specified gap is left between it and the side wall of the stored pot 2, and a flange section 1bb that protrudes outward from the top of the cylindrical section 1ba and fits into the inner periphery of the upper opening of the rice cooker main body 1. The upper end of the cylindrical section 1ba supports a flange section 2a that is provided around the periphery of the upper opening of the pot 2.

[0044] The coil base 1c is formed in a cylindrical shape with a bottom corresponding to the shape of the bottom of the pot 2, and its upper part is attached to the lower end of the cylindrical part 1ba of the upper frame 1b. A heating part 5 that heats (induction heats) the pot 2 is attached to the outer peripheral surface of the coil base 1c. The heating part 5 is composed of an inner bottom heating coil 5a and an outer bottom heating coil 5b. The inner bottom heating coil 5a is arranged so as to face the periphery of the center of the bottom of the pot 2 via the coil base 1c. The outer bottom heating coil 5b is arranged so as to face the corner of the bottom of the pot 2 via the coil base 1c.

[0045] An opening is provided in the center of the bottom of coil base 1c. A pot temperature sensor 6 for measuring the temperature of pot 2 is arranged in this opening so that it can come into contact with the bottom of pot 2 stored in pot storage section 1a. Since the temperature of pot 2 is approximately the same as the temperature of the food being cooked in pot 2, pot temperature sensor 6 can detect the temperature of the food being cooked in pot 2 by detecting the temperature of pot 2. Pot temperature sensor 6 is an example of a water temperature detector that detects the temperature of water stored in pot 2.

[0046] The outer lid 3 comprises an upper outer casing member 3a and a lower outer casing member 3b that form the outer casing of the outer lid 3. The outer lid 3 also comprises a hinge shaft 3A. The hinge shaft 3A is the axis for opening and closing the outer lid 3, and both ends of the hinge shaft 3A are rotatably fixed to the upper frame 1b of the rice cooker body 1. A torsion coil spring 7 is attached around the hinge shaft 3A. The torsion coil spring 7 elastically biases the outer lid 3 around the hinge shaft 3A in a direction away from the upper opening of the pot 2 (opening direction).

[0047] A lid opening device 8 is provided inside the outer lid 3. The lid opening device 8 engages with a portion of the rice cooker body 1, thereby keeping the outer lid 3 closed over the top opening of the pot 2. When the lid-opening button 8B on the outer lid 3 is pressed while the outer lid 3 is closing over the top opening of the pot 2, the lid opening device 8 rotates in the direction of arrow A1 around the hook shaft 8A. This disengages the lid opening device 8 from a portion of the rice cooker body 1, and the outer lid 3 rotates around the hinge shaft 3A in a direction away from the top opening of the pot 2 due to the biasing force of the torsion coil spring 7. This places the outer lid 3 in an open state, where it no longer closes over the top opening of the pot 2. The outer lid 3 is configured to stop rotating, for example, when it rotates 90 degrees around the hinge shaft 3A from the position where it closes over the top opening of the pot 2.

[0048] A recess 3d is provided near hinge axis 3A of upper outer casing member 3a. A steam cylinder 9 is detachably attached to recess 3d. A steam relief hole 3da is provided at the bottom of recess 3d so that excess steam in pot 2 can be discharged toward steam cylinder 9. A steam relief hole 9a is provided in the upper wall of steam cylinder 9 so that excess steam in pot 2 can be discharged to the outside of the rice cooker. A steam temperature sensor (not shown) that detects the temperature of the steam is provided somewhere along the steam discharge path from inside pot 2 to steam relief hole 9a.

[0049] Inner lid 4 is provided with steam exhaust hole 4a for exhausting steam from pot 2, and steam exhaust hole 4b that connects the inside of pot 2 to the inside of the lid. The inside of the lid is an external space relative to the inside of pot 2. The diameter of steam exhaust hole 4b is larger than the diameter of steam exhaust hole 4a, and is set to, for example, more than twice the diameter of steam exhaust hole 4a. The diameter of steam exhaust hole 4a is, for example, 4 mm, and the diameter of steam exhaust hole 4b is, for example, 10 mm.

[0050] The inner lid 4 is also provided with a pressure suppression valve 10 that can open and close the steam exhaust hole 4a, and a pressure valve 11 that can open and close the steam exhaust hole 4b.

[0051] Pressure suppression valve 10 is a valve that prevents the pressure inside pot 2 from rising above a predetermined value higher than atmospheric pressure (e.g., 1.2 atmospheres). In this embodiment, pressure suppression valve 10 is composed of a ball and closes steam exhaust hole 4a under its own weight. On the other hand, when the pressure inside pot 2 exceeds its own weight (e.g., exceeds 1.2 atmospheres), pressure suppression valve 10 is pushed away from steam exhaust hole 4a by the pressure inside pot 2 alone, thereby opening steam exhaust hole 4a. Note that pressure suppression valve 10 may also be composed of a closing member that closes steam exhaust hole 4a and a spring that biases the closing member to close steam exhaust hole 4a. With this configuration, when the pressure inside pot 2 rises above a predetermined value higher than atmospheric pressure, the pressure moves the closing member against the biasing force of the spring, opening steam exhaust hole 4a.

[0052] The pressure valve 11 is configured to move between a closed position where it closes the steam discharge hole 4b and an open position where it opens the steam discharge hole 4b.

[0053] The outer lid 3 is provided with a pressure valve movement mechanism 12 that moves the pressure valve 11 between a closed position and an open position to open and close the steam exhaust hole 4b. The pressure valve movement mechanism 12 is configured to press the pressure valve 11 with a pressure greater than a predetermined value (e.g., 1.2 atmospheres) to hold the pressure valve 11 in the closed position. This allows the pressure in the pot 2 to increase (e.g., from 1.0 atmospheres to 1.2 atmospheres). The pressure valve movement mechanism 12 is also configured to move the pressure valve 11 from the closed position to the open position under the control of the control unit 14 (described later) at a predetermined timing when the pressure in the pot 2 reaches or exceeds the predetermined value (e.g., 1.2 atmospheres). This allows the pressure in the pot 2 to be reduced (e.g., from 1.2 atmospheres to 1.0 atmospheres). The specific configuration of the pressure valve movement mechanism 12 is similar to that of a conventional pressure valve movement mechanism, and therefore will not be described here.

[0054] The outer lid 3 is provided with a display operation unit 13. The display operation unit 13 includes a display 13A and a plurality of buttons 13B. The display 13A displays various information such as the cooking time, the ingredients of the rice contained in the pot 2, and the temperature of the water contained in the pot 2. Operating the plurality of buttons 13B issues commands to start, cancel, or schedule cooking. Operating the plurality of buttons 13B also inputs various information such as the brand and ingredients of the rice contained in the pot 2. The display 13A may be a touch panel. In this case, the display 13A has the same functions as the plurality of buttons 13B in addition to the function of displaying various information. If the display 13A is a touch panel, the display operation unit 13 does not need to include buttons 13B.

[0055] Inside the rice cooker main body 1 are mounted a control unit 14 that controls the operation of the rice cooker 100, and a memory unit 15. In the first embodiment, the control unit 14 and the memory unit 15 are configured as electronic components mounted on a printed circuit board. In FIG. 1, the control unit 14 is provided below the hinge axis 3A of the upper outer casing member 3a, but it may be provided in another position. Note that the memory unit 15 is not shown in FIG. 1. The memory unit 15 is shown in FIG. 3.

[0056] The operation of the rice cooker 100 is, for example, a rice cooking process including a water absorption process, a boiling maintenance process, and a steaming process. The water absorption process is a process in which the water contained in the pot 2 is absorbed into the rice contained in the pot 2. The boiling maintenance process is a process in which the remaining water that was not absorbed by the rice in the water absorption process and remains in the pot 2 is boiled. The steaming process is a process in which heat is passed through to the inside of the rice contained in the pot 2. The execution of the rice cooking process by the control unit 14 will be described later.

[0057] Control unit 14 shown in Fig. 3 includes, for example, a processor that reads and executes a program stored in storage unit 15 shown in Fig. 3. Fig. 3 is a block diagram illustrating an example of the hardware configuration of a rice cooker.

[0058] The control unit 14 can be realized in various ways. For example, the control unit 14 may be a processor that works in cooperation with software to realize predetermined functions. If a processor is used as the control unit 14, the control unit 14 can execute various processes by reading and executing programs from the storage unit 15 that stores the programs. The process content can be changed by changing the program stored in the storage unit 15, thereby increasing the flexibility in changing the control content. Examples of processors include a central processing unit (CPU) and a micro-processing unit (MPU). The control unit 14 may also be implemented using wired logic, which does not allow rewriting of programs. Using wired logic as the control unit 14 is effective in improving processing speed. Examples of wired logic include an application-specific integrated circuit (ASIC). The control unit 14 may also be implemented by combining a processor and wired logic. Combining a processor and wired logic for the control unit 14 increases the flexibility in software design while also improving processing speed. The control unit 14 and a circuit having a function other than the control unit 14 may also be implemented using a single semiconductor element. An example of a circuit having another function is an A / D-D / A conversion circuit. Furthermore, control unit 14 may be configured with one semiconductor element or multiple semiconductor elements. When configured with multiple semiconductor elements, each control described in the claims may be realized by a different semiconductor element. Furthermore, control unit 14 may be configured with a configuration including semiconductor elements and passive components such as resistors and capacitors.

[0059] As shown in Figure 3, control unit 14 controls heating unit 5 to heat pot 2. This heats pot 2 and the food to be cooked, such as rice and water, in pot 2. Control unit 14 also controls pressure valve movement mechanism 12, which moves pressure valve 11 between a closed position and an open position. Control unit 14 also acquires information about the temperature of pot 2 from pot temperature sensor 6. Control unit 14 also acquires information about the water, protein, and amylose contents contained in rice from component content measurement unit 16, which will be described later.

[0060] The moisture content of rice depends on the storage conditions of the rice. For example, if rice is stored in a room with high humidity, the moisture content of the rice will be high, and if rice is stored in a room with low humidity, the moisture content of the rice will be low. The lower the moisture content of rice, the more water is absorbed into the rice during the water absorption process, resulting in a greater amount of water absorption. Furthermore, the lower the moisture content of rice, the higher the rate of cracked rice during the water absorption process. The moisture content of rice is an example of storage information that indicates the storage conditions of rice.

[0061] The protein content and amylose content of rice represent the identity of the rice. The protein content and amylose content of rice are examples of identity information.

[0062] The protein content of rice depends mainly on the growing conditions of the rice, among other characteristics of the rice. For example, the protein content of rice depends mainly on the amount of nitrogen fertilizer applied. The more nitrogen fertilizer applied to the rice, the higher the protein content of the rice. If the protein content of rice is high, the rice's water absorption is inhibited during the water absorption process, resulting in a hard, less sticky texture. The protein content of rice can also be considered growing condition information that represents the growing conditions of the rice, among other characteristics information.

[0063] The amylose content of rice depends mainly on the variety characteristics of the rice. For example, the amylose content of rice varies depending on the rice variety. If the amylose content of rice is high, the rice will have a hard, less sticky texture. The amylose content of rice can also be said to be genetic property information that represents the genetic properties of the rice.

[0064] The storage unit 15 is a recording medium that stores various information including programs and data necessary to realize the functions of the rice cooker 100. The storage unit 15 is realized, for example, by a semiconductor memory device such as a flash memory or an SSD (Solid State Drive), a magnetic storage device such as a hard disk, or other storage devices, either alone or in combination as appropriate. The storage unit 15 may also include volatile memory such as a high-speed static random access memory (SRAM) or dynamic random access memory (DRAM) that temporarily stores various information.

[0065] In the first embodiment, a correction table is stored in memory unit 15. FIG. 4 is a diagram showing a schematic representation of the correction table. As shown in FIG. 4, the correction table has an execution time table for correcting the execution time and a water temperature table for correcting the water temperature. The execution time is the execution time of the water absorption process. The water temperature is the temperature of the water in pot 2 during the water absorption process. As will be described later, the correction table is used by control unit 14 to correct the execution time and water temperature.

[0066] The execution time table and water temperature table each have a table for the water content of rice, a table for the protein content of rice, and a table for the amylose content of rice. Each table has three ranges and multiplication factors corresponding to each of the three ranges.

[0067] For example, the moisture content range Aw is less than 13%, and the multiplication factor α w1 is 0.7, and the multiplication factor β when the range Aw is w1is 0.7. The moisture content range Bw is 13% or more and less than 15%, and the multiplication factor α w2 is 1.0, and the multiplication factor β when the range is Bw w2 is 1.0. The moisture content range Cw is 15% or more, and the multiplication factor α w3 is 1.3, and the multiplication factor β w3 is 1.3.

[0068] For example, the protein content range Ap is less than 5.5%, and the multiplication factor α p1 is 0.7, and the multiplication factor β when the range Ap p1 is 0.7. The protein content range Bp is 5.5% or more and less than 6.5%, and the multiplication factor α p2 is 1.0, and the multiplication factor β when the range is Bp p2 is 1.0. The protein content range Cp is 6.5% or more, and the multiplication factor α p3 is 1.3, and the multiplication factor β when the range Cp p3 is 1.3.

[0069] For example, the amylose content range Aa is less than 15%, and the multiplication factor α a1 is 0.7, and the multiplication factor β in the range Aa a1 The amylose content range Ba is 15% or more and less than 25%, and the multiplication factor α a2 is 1.0, and the multiplication factor β when the range is Ba a2 The amylose content range Ca is 25% or more, and the multiplication factor α a3 is 1.3, and the multiplication factor β when the range is Ca a3 is 1.3.

[0070] The range of each content is not limited to the ranges described above, and the multiplication rates are not limited to the values ​​described above.

[0071] The duration of the water absorption process and the temperature of the water in pot 2 during the water absorption process are examples of control values. In other words, the control values ​​include the duration of the water absorption process and the temperature of the water in pot 2 during the water absorption process. The duration of the water absorption process and the temperature of the water in pot 2 during the water absorption process are values ​​for keeping the amount of residual water remaining in pot 2 at the start of the boiling maintenance process within a preset range that corresponds to the amount of rice contained in pot 2. The amount of residual water remaining in pot 2 at the start of the boiling maintenance process is set to be higher the greater the amount of rice contained in pot 2. Furthermore, during the boiling maintenance process, a preset amount of power is supplied to heating unit 5. When heating unit 5 heats pot 2 at a strength that corresponds to the power, there is a suitable range, based on many experiments, for the time it takes for all of the residual water remaining in pot 2 at the start of the boiling maintenance process to turn into gas. The set range is the amount of residual water that will turn into gas within a suitable range of time during the boiling maintenance process.

[0072] The amount of rice that forms the basis for setting the set range is determined, for example, by control unit 14 estimating it from the temperature rise in pot 2 during the water absorption process. During the water absorption process, control unit 14 controls heating unit 5 to heat pot 2 and raise the temperature of the water in pot 2 to a temperature that does not boil (for example, 50°C). Based on the rate of temperature rise at this time, control unit 14 estimates the amount of rice that forms the basis for setting the set range. The set range is determined according to the amount of rice determined in this way. Note that the method for determining the amount of rice is not limited to the method based on temperature rise as described above.

[0073] In the first embodiment, as shown in Fig. 2, an ingredient content measuring unit 16 is installed inside the rice cooker main body 1. In the first embodiment, the ingredient content measuring unit 16 detects the respective contents of water, protein, and amylose contained in rice by near-infrared spectroscopy. Note that the ingredient content measuring unit 16 may also detect each of the above contents by known means other than near-infrared spectroscopy.

[0074] The component content measuring unit 16 includes a housing for storing rice, a light source for irradiating the inside of the housing with near-infrared light, and a detector for detecting the light irradiated from the light source.

[0075] A light source irradiates near-infrared light toward rice stored in a housing. A detector detects the amount of at least one of the light irradiated from the light source and reflected by the rice in the housing and the light irradiated from the light source and transmitted through the rice in the housing. The amount of light detected by the detector is converted into the respective contents of moisture, protein, and amylose contained in the rice based on a preset calibration model. The calibration model is established through experiments on a large number of rice samples.

[0076] In the first embodiment, the conversion of the light intensity is performed in the component content measurement unit 16. In this case, the converted information on the water, protein, and amylose contents is output to the control unit 14. The conversion to light intensity information may also be performed in the control unit 14. When the conversion to light intensity information is performed in the control unit 14, the information on the light intensity detected by the detector is output to the control unit 14. In either case, the control unit 14 acquires information on the water, protein, and amylose contents.

[0077] In the first embodiment, rice is placed in the housing of the component content measuring unit 16, and after the moisture, protein, and amylose contents are measured, the rice is manually transferred to the pot 2. The transfer of rice from the housing to the pot 2 may be performed automatically by the rice cooker 100 using the means exemplified below. The housing and the pot 2 are connected by a tubular rice transfer path. A fan is provided in the rice transfer path. When the fan is driven by the control unit 14, an air flow is formed in the rice transfer path from the housing toward the pot 2. As a result, the rice in the housing is sent to the rice transfer path and delivered to the pot 2.

[0078] The rice cooking process of the rice cooker 100, which is executed under the control of the control unit 14, is described below. The control unit 14 starts the rice cooking process when it receives rice cooking instruction information from outside the control unit 14. For example, the rice cooking instruction information is sent to the control unit 14 when the user inputs the rice cooking instruction via the display operation unit 13. Alternatively, for example, the rice cooking instruction information may be input by the user on an external device such as a smartphone or personal computer and sent from the external device to the control unit 14 of the rice cooker 100. In this case, the rice cooker 100 and the external device are configured to be able to communicate with each other via wired or wireless communication.

[0079] Fig. 5 is a flowchart showing an example of the rice cooking process. As shown in Fig. 5, the rice cooking process starts when the rice cooking instruction is received (S10). The rice cooking process includes a water absorption process S40, a boiling maintenance process S50, and a steaming process S60.

[0080] When the control unit 14 receives a rice cooking instruction (S10), it executes steps S20 and S30 before executing the water absorption step S40. Before the rice cooking instruction is executed, the rice is transferred from the housing of the component content measuring unit 16 to the pot 2, and water corresponding to the amount of rice contained in the pot 2 is poured into the pot 2.

[0081] In step S20, the control unit 14 acquires information on the content of each of water, protein, and amylose contained in the rice from the component content measuring unit 16.

[0082] In step S30, the control unit 14 determines the execution time of the water absorption process and the temperature of the water in the pot 2 during the water absorption process, as will be described in detail below.

[0083] The duration of the water absorption process and the temperature of the water in pot 2 during the water absorption process are determined depending on the amount of rice and water, the method of cooking the rice (e.g., whether the rice is cooked soft or hard), etc. In the first embodiment, the duration of the water absorption process and the temperature of the water in pot 2 during the water absorption process are corrected based on the information acquired in step S20.

[0084] The correction of the execution time of the water absorption process will be explained below.

[0085] The control unit 14 refers to the execution time table shown in the upper part of Fig. 4. The control unit 14 applies the information on the moisture, protein, and amylose contents contained in the rice obtained in step S20 to the corresponding table in the execution time table. In other words, the control unit 14 determines which of the three ranges Aw, Bw, and Cw the obtained information on the moisture content belongs to, and calculates the multiplication factor α corresponding to the range to which it belongs. w Obtain the multiplication rate α w is α w1 ,α w2 ,α w3 The control unit 14 also determines which of the three ranges Ap, Bp, and Cp the acquired information on the protein content belongs to, and determines the multiplication factor α p Obtain the multiplication rate α p is α p1 ,α p2 ,α p3 The control unit 14 also determines which of the three ranges Aa, Ba, and Ca the acquired information on the amylose content belongs to, and determines the multiplication factor α a Obtain the multiplication rate α w is α a1 ,α a2 ,α a3 Either:

[0086] Next, the control unit 14 calculates the obtained multiplier α w ,α p ,α a is substituted into the following formula (1) to calculate the final multiplier α. Note that formula (1) is just an example, and the multiplier α may be calculated using a formula different from formula (1).

[0087] α=(α w +α p +α a ) / 3 (1)

[0088] The multiplication factor α is multiplied by the execution time of the water absorption process determined according to the amounts of rice and water, the cooking method of the rice, and the like. As a result, the execution time of the water absorption process is corrected. In the execution time table shown in FIG. 4, that is, in the first embodiment, Aw < Bw < Cw and α w1 < α w2 < α w3 is satisfied. That is, the higher the moisture content in the rice, the greater the multiplication factor α w becomes. Therefore, the final multiplication factor α becomes large, and the execution time of the water absorption process is corrected to be long. That is, the control unit 14 makes the execution time of the water absorption process longer as the moisture content in the rice is higher.

[0089] Also, in the execution time table shown in FIG. 4, that is, in the first embodiment, Ap < Bp < Cp and α p1 < α p2 < α p3 is satisfied. That is, the higher the protein content in the rice, the greater the multiplication factor α p becomes. Therefore, the final multiplication factor α becomes large, and the execution time of the water absorption process is corrected to be long. That is, the control unit 14 makes the execution time of the water absorption process longer as the protein content in the rice is higher.

[0090] Also, in the execution time table shown in FIG. 4, that is, in the first embodiment, Aa < Ba < Ca and α a1 < α a2 < α a3 is satisfied. That is, the higher the amylose content in the rice, the greater the multiplication factor α a becomes. Therefore, the final multiplication factor α becomes large, and the execution time of the water absorption process is corrected to be long. That is, the control unit 14 makes the execution time of the water absorption process longer as the amylose content in the rice is higher.

[0091] Similarly, the control unit 14 corrects the temperature of the water in the pot 2 during the water absorption process. The control unit 14 refers to the water temperature table shown in the lower part of FIG. 4. The control unit 14 applies the information on the content of each of moisture, protein, and amylose contained in the rice obtained in step S20 to the corresponding table in the water temperature table, and the multiplication factor βw , β p , β a is obtained. The multiplication factor β w is β w1 , β w2 , β w3 is any one of them. The multiplication factor β p is β p1 , β p2 , β p3 is any one of them. The multiplication factor β w is β a1 , β a2 , β a3 is any one of them.

[0092] Next, the control unit 14 applies the obtained multiplication factor β w , β p , β a to the following formula (2) to calculate the final multiplication factor β. Note that formula (2) is an example, and the multiplication factor β may be calculated by a formula different from formula (2).

[0093] β = (β w + β p + β a ) / 3 ···(2)

[0094] The multiplication factor β is multiplied by the temperature of the water in the pot 2 during the water absorption process determined according to the amounts of rice and water and the cooking method of the rice, etc. Thereby, the temperature of the water in the pot 2 during the water absorption process is corrected. In the water temperature table shown in FIG. 4, that is, in Embodiment 1, Aw < Bw < Cw and β w1 < β w2 < β w3 . That is, the higher the moisture content in the rice, the larger the multiplication factor β w . Therefore, the final multiplication factor β becomes larger, and the temperature of the water in the pot 2 during the water absorption process is corrected higher. That is, the control unit 14 increases the temperature of the water in the pot 2 during the water absorption process as the moisture content in the rice increases.

[0095] Also, in the water temperature table shown in FIG. 4, that is, in Embodiment 1, Ap < Bp < Cp and β p1 < β p2 < β p3That is, the higher the protein content in the rice, the higher the multiplication rate β. p Therefore, the final multiplication rate β increases, and the temperature of the water in the pot 2 during the water absorption process is corrected to a higher temperature. That is, the control unit 14 increases the temperature of the water in the pot 2 during the water absorption process as the protein content in the rice increases.

[0096] Also, in the water temperature table shown in FIG. 4, that is, in Embodiment 1, Aa < Ba < Ca and β a1 < β a2 < β a3 That is, the higher the amylose content in the rice, the higher the multiplication rate β. a Therefore, the final multiplication rate β increases, and the temperature of the water in the pot 2 during the water absorption process is corrected to a higher temperature. That is, the control unit 14 increases the temperature of the water in the pot 2 during the water absorption process as the amylose content in the rice increases.

[0097] FIG. 6 is a graph showing the relationship between the temperature in the pot, the power consumption of the heating unit, the pressure in the pot, and the opening / closing state of the pressure valve during the rice cooking process.

[0098] As shown in FIGS. 5 and 6, in the water absorption process S40, the control unit 14 controls the heating unit 5 to heat the pot 2. At this time, the control unit 14 keeps the temperature of the water in the pot 2 at the temperature corrected in step S30 and allows the rice to absorb water. Note that the temperature at this time is kept below the gelatinization temperature (for example, 55 degrees). The control unit 14 recognizes the temperature in the pot 2 based on the information input from the pot temperature sensor 6. Also, the control unit 14 executes the water absorption process S40 for the time corrected in step S30.

[0099] In the next boiling maintenance process S50, the control unit 14 controls the heating unit 5 to heat the pot 2 more strongly than in the water absorption process S40, raises the temperature in the pot 2, and shifts the inside of the pot 2 to a boiling state.

[0100] Thereafter, control unit 14 controls heating unit 5 to heat pot 2 less than when the temperature inside pot 2 was increased. However, the heating intensity by heating unit 5 is maintained at a level that allows the water inside pot 2 to continue boiling.

[0101] In the boiling maintenance step S50, the control unit 14 controls the pressure valve moving mechanism 12 to open and close the pressure valve 11. Closing the pressure valve 11 increases the pressure inside the pot 2. Note that in FIG. 6, the pressure valve 11 is closed three times, causing the pressure inside the pot 2 to increase three times, but the number of times the pressure valve 11 is closed is not limited to three. When the pressure valve 11 is opened, the pressure inside the pot 2 drops suddenly to near atmospheric pressure, causing bumping. Bubbles generated by bumping stir the rice grains.

[0102] When the water in pot 2 is absorbed by the rice and boils, and the water in pot 2 is depleted, the temperature in pot 2 rises due to heating and becomes higher than the boiling point of water (100°C). When the temperature in pot 2 reaches a temperature higher than the boiling point of water (for example, 130°C), control unit 14 controls heating unit 5 to stop heating pot 2. This period during which heating of pot 2 is stopped is the steaming step S60.

[0103] In the steaming step S60, the control unit 14 closes the pressure valve 11 for a short time and controls the heating unit 5 to heat the pot 2 for a short time, thereby evaporating water droplets adhering to the underside of the inner lid 4 that covers the pot 2 from above.

[0104] [effect] According to the rice cooker 100 of the first embodiment, the following effects can be achieved.

[0105] Rice cooker 100 includes pot 2 for containing rice and water, heating unit 5 for heating pot 2, and control unit 14 for performing a rice cooking process including a water absorption process in which the water contained in pot 2 is absorbed into the rice contained in pot 2, and a boiling maintenance process in which residual water that was not absorbed into the rice during the water absorption process and remains in pot 2 is boiled by controlling heating unit 5. Control unit 14 acquires identity information that indicates the identity of the rice and storage information that indicates the storage state of the rice, and determines a control value based on the amount of rice contained in pot 2, the identity information, and the storage information, for keeping the amount of residual water at the start of the boiling maintenance process within a preset range depending on the amount of rice contained in pot 2.

[0106] With this configuration, the control value is determined based on both the rice identity information and the rice storage information. Therefore, the control value can be determined according to the storage condition of the rice. In other words, with this configuration, it is easier to determine a good control value than with a configuration in which the control value is determined solely based on the rice identity information. As a result, it is easy to keep the residual water volume at the start of the boiling maintenance process within the set range, thereby maintaining the rice's good taste.

[0107] The control values ​​include the execution time of the water absorption process.

[0108] With this configuration, the execution time of the water absorption process can be determined depending on the storage condition of the rice. That is, depending on the storage condition of the rice, the execution time of the water absorption process can be extended to reduce the amount of water remaining at the start of the boiling maintenance process. Also, depending on the storage condition of the rice, the execution time of the water absorption process can be shortened to increase the amount of water remaining at the start of the boiling maintenance process.

[0109] The characteristic information includes the content of protein contained in the rice, and the control unit 14 extends the execution time of the water absorption process as the protein content increases.

[0110] When rice has a high protein content, the cooked rice may have a hard, less sticky texture. With this configuration, the control unit 14 extends the execution time of the water absorption process as the protein content increases. This allows the rice to absorb sufficient water even when the rice has a high protein content. As a result, the cooked rice can have a soft, sticky texture. In other words, the texture of the rice can be improved.

[0111] The characteristic information includes the content of amylose contained in the rice, and the control unit 14 extends the execution time of the water absorption process as the amylose content increases.

[0112] When rice contains a high amount of amylose, the cooked rice may have a hard, dry texture. With this configuration, the control unit 14 extends the execution time of the water absorption process as the amylose content increases. This allows the rice to absorb sufficient water even when the rice contains a high amount of amylose. As a result, the cooked rice can have a soft, sticky texture. In other words, the texture of the rice can be improved.

[0113] The storage information includes the moisture content of the rice, and the control unit 14 extends the execution time of the water absorption process as the moisture content increases.

[0114] When the water content of rice is high, the rice is less likely to absorb water. In this case, only a small amount of water is absorbed into the rice during the water absorption process, and a large amount of water remains in the pot 2 at the start of the boiling maintenance process. With this configuration, the control unit 14 shortens the execution time of the water absorption process as the water content of the rice increases. This allows the rice to absorb more water when the water content of the rice is high. As a result, the amount of water remaining in the pot 2 at the start of the boiling maintenance process can be reduced.

[0115] The storage information includes the difference in moisture content between the moisture content according to the rice brand and the actual moisture content of the rice, and the control unit 14 extends the execution time of the moisture absorption process as the difference in moisture content decreases.

[0116] The moisture content of rice includes the moisture content according to the rice brand and the moisture content according to the storage conditions of the rice. According to this configuration, the storage information includes a differential moisture content. The differential moisture content is the difference between the actual moisture content of the rice contained in the pot 2 and the moisture content according to the rice brand. Here, the moisture content according to the rice brand is a unique value. In other words, the differential moisture content corresponds to the moisture content according to the storage conditions of the rice. Therefore, for example, if rice is stored in a high-humidity environment, the moisture content of the rice will be high and the differential moisture content will be low.

[0117] When the differential moisture content is small, the rice contains a high moisture content, which suppresses water absorption into the rice. In this case, only a small amount of water is absorbed into the rice during the water absorption process, and a large amount of water remains in the pot 2 at the start of the boiling maintenance process. With this configuration, the control unit 14 extends the execution time of the water absorption process as the differential moisture content decreases. This allows the rice to absorb more water when the rice contains a high moisture content. As a result, the amount of water remaining in the pot 2 at the start of the boiling maintenance process can be reduced.

[0118] Furthermore, with this configuration, the control unit 14 determines the execution time of the water absorption process based on the differential moisture content. In other words, with this configuration, the moisture content according to the rice brand (a moisture content that is less related to the storage condition of the rice) is excluded from the factors for determining the execution time of the water absorption process. Therefore, the execution time of the water absorption process can be determined based on information specific to the storage condition of the rice. As a result, the execution time of the water absorption process can be determined with high accuracy.

[0119] The rice cooker 100 further includes a pot temperature sensor 6 that detects the temperature of the water contained in the pot 2, and the control value includes the temperature of the water contained in the pot 2 during the water absorption process.The control unit 14 controls the heating unit 5 during the water absorption process to set the temperature of the water contained in the pot 2 to the control value.

[0120] With this configuration, the water temperature in pot 2 during the water absorption process can be determined depending on the storage condition of the rice. In other words, depending on the storage condition of the rice, increasing the water temperature in pot 2 during the water absorption process can promote water absorption into the rice in pot 2. This can reduce the amount of water remaining at the start of the boiling maintenance process. Furthermore, depending on the storage condition of the rice, not increasing the water temperature in pot 2 during the water absorption process can suppress water absorption into the rice in pot 2. This can prevent the amount of water remaining at the start of the boiling maintenance process from becoming too low.

[0121] The characteristic information includes the protein content contained in the rice, and the control unit 14 sets a higher water temperature as a control value as the protein content increases.

[0122] When rice has a high protein content, the cooked rice may have a hard, less sticky texture. With this configuration, the control unit 14 increases the water temperature in the pot 2 during the water absorption process as the protein content increases. This promotes water absorption into the rice in the pot 2. Therefore, even when the rice has a high protein content, the rice can absorb sufficient water. As a result, the cooked rice can have a soft, sticky texture. In other words, the texture of the rice can be improved.

[0123] The characteristic information includes the content of amylose contained in the rice, and the control unit 14 increases the water temperature as the amylose content increases.

[0124] When rice contains a high amount of amylose, the cooked rice may have a hard, dry texture. With this configuration, the control unit 14 increases the water temperature in the pot 2 during the water absorption process as the amylose content increases. This promotes water absorption into the rice in the pot 2. Therefore, even when the rice contains a high amount of amylose, the rice can absorb sufficient water, improving the texture of the rice. As a result, the cooked rice can have a soft, sticky texture. In other words, the texture of the rice can be improved.

[0125] The storage information includes the moisture content of the rice, and the control unit 14 sets a higher water temperature as a control value as the moisture content increases.

[0126] When the water content of rice is high, the rice is less likely to absorb water. In this case, only a small amount of water is absorbed into the rice during the water absorption process, and a large amount of water remains in the pot 2 at the start of the boiling maintenance process. With this configuration, the control unit 14 increases the water temperature in the pot 2 during the water absorption process the higher the water content of the rice. This allows the rice to absorb more water when the water content of rice is high. As a result, the amount of water remaining in the pot 2 at the start of the boiling maintenance process can be reduced.

[0127] The storage information includes the difference in moisture content between the moisture content according to the rice brand and the actual moisture content of the rice, and the control unit 14 increases the water temperature as a control value as the difference in moisture content decreases.

[0128] The moisture content of rice includes the moisture content according to the rice brand and the moisture content according to the storage conditions of the rice. According to this configuration, the storage information includes a differential moisture content. The differential moisture content is the difference between the actual moisture content of the rice contained in the pot 2 and the moisture content according to the rice brand. Here, the moisture content according to the rice brand is a unique value. In other words, the differential moisture content corresponds to the moisture content according to the storage conditions of the rice. Therefore, for example, if rice is stored in a high-humidity environment, the moisture content of the rice will be high and the differential moisture content will be low.

[0129] When the differential moisture content is small, the rice contains a high moisture content, which suppresses water absorption into the rice. In this case, only a small amount of water is absorbed into the rice during the water absorption process, and a large amount of water remains in the pot 2 at the start of the boiling maintenance process. With this configuration, the control unit 14 increases the water temperature in the pot 2 during the water absorption process as the differential moisture content decreases. This allows for more water to be absorbed into the rice when the rice contains a high moisture content. As a result, the amount of water remaining in the pot 2 at the start of the boiling maintenance process can be reduced.

[0130] Furthermore, with this configuration, control unit 14 determines the water temperature in pot 2 during the water absorption process based on the differential moisture content. In other words, with this configuration, the moisture content according to the rice brand (a moisture content that is less related to the storage conditions of the rice) is excluded from the factors used to determine the water temperature in pot 2 during the water absorption process. Therefore, the water temperature in pot 2 during the water absorption process can be determined based on information specific to the storage conditions of the rice. As a result, the water temperature in pot 2 during the water absorption process can be determined with high accuracy.

[0131] In the first embodiment, the control unit 14 determines the control values ​​(in the first embodiment, the duration of the water absorption process and the temperature of the water in the pot 2 during the water absorption process) according to the amount of rice, etc. Next, the control unit 14 corrects each determined control value based on storage information (in the first embodiment, the moisture content of the rice) and identity information (in the first embodiment, the protein and amylose contents of the rice). However, it is sufficient for the control unit 14 to determine the control values ​​based on the amount of rice, etc., the identity information, and the storage information, and the process for determining the control values ​​is arbitrary. In other words, the control unit 14 may determine the control values ​​by means other than the means for correcting the control values ​​determined according to the amount of rice, etc.

[0132] For example, the control unit 14 may determine the control value based on the amount of rice contained in the pot 2 and the respective contents of water, protein, and amylose contained in the rice. In other words, instead of correcting the control value once determined, the final control value may be determined immediately.

[0133] Furthermore, for example, the control unit 14 may determine the final control value using only a table consisting of the amount of rice contained in the pot 2, characteristic information, storage information, etc., and control values ​​corresponding to each of these values, without using an arithmetic formula such as formulas (1) and (2).

[0134] Furthermore, for example, the control unit 14 may determine the final control value using only an arithmetic formula that can calculate the control value based on the amount of rice contained in the pot 2, the characteristic information, and the storage information, without using a data table such as a correction table.

[0135] In the first embodiment, the control unit 14 acquires the moisture, protein, and amylose contents contained in the rice from the component content measuring unit 16. However, the control unit 14 may acquire the moisture, protein, and amylose contents contained in the rice from a source other than the component content measuring unit 16.

[0136] For example, the water, protein, and amylose contents of rice may be input by the user via the display operation unit 13, and the control unit 14 may acquire the input contents. The contents are shown in the rice brand name 171 column of the rice packaging bag 17, for example, as shown in Fig. 7. Fig. 7 is a diagram schematically illustrating a rice packaging bag.

[0137] Furthermore, the moisture, protein, and amylose contents of rice do not necessarily have to be input by the user. For example, the moisture, protein, and amylose contents of rice may be included in a barcode or a QR (Quick Response) code, and the control unit 14 may acquire the contents by reading these codes.

[0138] Furthermore, the control unit 14 may obtain the water, protein, and amylose contents contained in the rice from outside the rice cooker 100. Examples of these will be described in the second embodiment.

[0139] In the first embodiment, the protein content of rice is given as an example of the background information and the growth status information. However, the background information and the growth status information are not limited to the protein content of rice. For example, the background information and the growth status information may be the lipid content of rice, the mineral, vitamin, etc. content of rice, or the total content of protein, lipid, mineral, vitamin, etc.

[0140] In the first embodiment, the amylose content of rice is given as an example of the identity information and genetic property information. However, the identity information and genetic property information are not limited to the amylose content of rice. For example, the identity information and genetic property information may be the amylopectin content of rice, or the sum of the amylose content and amylopectin content of rice.

[0141] In the first embodiment, the identity information includes two pieces of information: the protein content of the rice and the amylose content of the rice. However, the identity information may include one or more pieces of information. For example, the identity information may include only the protein content. In this case, the control unit 14 determines the control values ​​(in the first embodiment, the execution time of the water absorption process and the temperature of the water in the pot 2 during the water absorption process) based only on the moisture content and the protein content of the rice.

[0142] In the first embodiment, the moisture content of rice is given as an example of storage information, but the storage information is not limited to the moisture content of rice.

[0143] For example, the storage information may be the difference in moisture content between the moisture content according to the brand of rice and the moisture content actually contained in the rice.

[0144] The moisture content according to the rice brand is shown, for example, in the rice brand name 171 column of the rice packaging bag 17 shown in Figure 7. The moisture content according to the rice brand is a specific value. On the other hand, the moisture content actually contained in the rice is measured, for example, by the component content measuring unit 16. If the rice is stored in a room with low humidity, the moisture content actually contained in the rice will be low. Therefore, the differential moisture content will be large. Conversely, if the rice is stored in a room with high humidity, the differential moisture content will be small.

[0145] When the storage information is the differential moisture content, the control unit 14 extends the execution time of the moisture absorption process and increases the temperature of the water in the pot 2 during the moisture absorption process as the differential moisture content decreases.

[0146] In the first embodiment, rice whose moisture, protein, and amylose contents have been measured by the component content measuring unit 16 is transferred to the pot 2. However, the component content measuring unit 16 may also be provided in the pot 2. In this case, for example, the light source and detector of the component content measuring unit 16 are provided on the inner lid 4 or the like, and light is irradiated from the light source onto the rice contained in the pot 2. Therefore, there is no need to transfer the rice after the contents have been measured.

[0147] (Embodiment 2) A rice cooker according to a second embodiment will be described with reference to Fig. 8. Fig. 8 is a diagram schematically illustrating a rice cooker and a rice storage device according to a second embodiment of the present disclosure. In the following description, components that are the same as or equivalent to those in the first embodiment will be denoted by the same reference numerals. Furthermore, in the second embodiment, descriptions that overlap with those in the first embodiment will be omitted.

[0148] Rice cooker 100A of the second embodiment differs from rice cooker 100 of the first embodiment in that control unit 14 acquires control values ​​from outside rice cooker 100A.

[0149] As shown in Figure 8, rice cooker 100A obtains control values, which are the contents of moisture, protein, amylose, and the like contained in rice, from a rice storage device 200 installed outside rice cooker 100A. Therefore, rice cooker 100A does not need to be equipped with an ingredient content measuring unit 16. Rice cooker 100A is equipped with a wireless communication unit 181 to obtain control values ​​from outside. The wireless communication unit is an example of a communication unit.

[0150] The rice storage container 200 includes a housing 201 that stores rice and a lid 202 that can open and close the top opening of the housing 201. The rice storage container 200 is an example of a separate device. The rice storage container 200 also includes an ingredient content measuring unit 16A and a wireless communication unit 182. In the example shown in FIG. 8, the ingredient content measuring unit 16A is provided in the housing 201 and the wireless communication unit 182 is provided in the lid 202, but this is not limiting. For example, the wireless communication unit 182 may be provided in the housing 201.

[0151] The ingredient content measuring unit 16A detects the moisture, protein, and amylose contents contained in the rice stored in the housing 201. The ingredient content measuring unit 16A may detect the above contents by near-infrared spectroscopy, similar to the ingredient content measuring unit 16 provided in the rice cooker 100 in the first embodiment, or may detect the above contents by a known means other than near-infrared spectroscopy.

[0152] The wireless communication units 181, 182 have an external communication function and transmit and receive control signals via a wireless communication method that complies with a wireless communication standard, such as Bluetooth (registered trademark) or RFID (Radio Frequency Identifier). This allows the wireless communication units 181, 182 to transmit and receive information to and from each other. In the second embodiment, the wireless communication unit 182 transmits the moisture, protein, and amylose contents contained in the rice detected by the component content measuring unit 16A to the wireless communication unit 181 of the rice cooker 100A. The control unit 14 acquires the respective contents received by the wireless communication unit 181. In other words, the control unit 14 acquires the moisture, protein, and amylose contents measured in the rice storage device 200, which is separate from the rice cooker 100A, via the wireless communication unit 181.

[0153] The rice cooker 100A and the rice storage device 200 may transmit and receive information to each other via wires rather than wirelessly. The control unit 14 may also obtain the contents of some of the moisture, protein, and amylose from the rice storage device 200, and obtain the contents of the remaining moisture, protein, and amylose from the component content measuring unit 16 provided in the rice cooker 100A.

[0154] In FIG. 8, rice cooker 100A obtains control values ​​representing the moisture, protein, amylose, and other contents of rice from rice storage device 200 installed externally to rice cooker 100A. However, the device transmitting the control values ​​to rice cooker 100A is not limited to rice storage device 200 as shown in FIG. 8. For example, measuring device 300 as shown in FIG. 9 may transmit control values ​​representing the moisture, protein, amylose, and other contents of rice to rice cooker 100A. In other words, rice cooker 100A may obtain control values ​​representing the moisture, protein, amylose, and other contents of rice from measuring device 300 installed externally to rice cooker 100A. In this case, measuring device 300 is equivalent to a separate device. FIG. 9 is a diagram schematically illustrating a rice cooker and a rice measuring device according to embodiment 2 of the present disclosure.

[0155] Weighing device 300 includes housing 301 and weight measuring unit 302 provided in housing 301. Weight measuring unit 302 measures the weight of measuring cup 303 placed on weight measuring unit 302 and the weight of the contents, such as rice, contained in measuring cup 303 by known means.

[0156] The weighing device 300 shown in FIG. 9 has an ingredient content measuring unit 16B in the weight measuring unit 302. Note that the ingredient content measuring unit 16B may be provided in a portion of the housing 301 other than the weight measuring unit 302. The ingredient content measuring unit 16B may detect the respective contents by near-infrared spectroscopy, similar to the ingredient content measuring units 16 and 16A, or may detect the respective contents by known means other than near-infrared spectroscopy. For example, when the respective contents are measured by near-infrared spectroscopy, the measuring cup 303 is made of a light-transmitting material, and the near-infrared light irradiated from the light source of the ingredient content measuring unit 16B passes through the measuring cup 303 and reaches the contents contained in the measuring cup 303.

[0157] The weighing device 300 shown in Fig. 9 has a wireless communication unit 183. Similar to the wireless communication unit 182 shown in Fig. 8, the wireless communication unit 183 has a function of communicating with the outside. Note that the wireless communication unit 183 may transmit information on the weight measured by the measuring cup 303 in addition to the content of water, protein, amylose, etc. contained in the rice.

[0158] The rice cooker 100A further includes a wireless communication unit 181 having a function of communicating with the outside, and the control unit 14 acquires at least one of the identity information and storage information measured by a rice storage device 200 or a measuring device 300 separate from the rice cooker 100A via the wireless communication unit 181.

[0159] With this configuration, control unit 14 acquires the identity information and storage information from outside rice cooker 100A. Therefore, there is no need to provide an ingredient content measuring unit 16 that measures the identity information and storage information inside rice cooker 100A. This allows rice cooker 100A to be made smaller.

[0160] Although the present disclosure has been fully described in connection with the preferred embodiments with reference to the accompanying drawings, various changes and modifications will be apparent to those skilled in the art, and such changes and modifications are to be understood as included within the scope of the present invention as defined by the appended claims unless they depart therefrom. [Industrial Applicability]

[0161] The present disclosure is useful, for example, in home and commercial rice cookers, because it can maintain the taste of rice well. [Explanation of symbols]

[0162] 1 Rice cooker body 2 pots (containers) 3 Outer lid 4 Inner lid 5 Heating section 6 Pot temperature sensor (water temperature detection part) 11 Pressure valve 12 Pressure valve movement mechanism 13 Display operation section 14 Control Unit 15 Storage section 16 Component content measurement section 100 rice cookers 181 Radio Communication Department 182 Radio Communication Department 183 Radio Communication Department 200 rice storage container 300 Measuring Instrument

Claims

1. a container for storing rice and water; a heating unit that heats the container; a control unit that performs a rice cooking process including a water absorption process in which the water contained in the container is absorbed into the rice contained in the container, and a boiling maintenance process in which the heating unit is controlled to boil the water that remains in the container but is not absorbed into the rice in the water absorption process, The control unit Obtain storage information that indicates the storage status of rice, A rice cooker that determines a control value for keeping the amount of residual water at the start of the boiling maintenance process within a preset range depending on the amount of rice contained in the container, based on the amount of rice contained in the container and the storage information.

2. The rice cooker according to claim 1 , wherein the control value includes a duration of the water absorption process.

3. The storage information includes the moisture content of the rice, The rice cooker according to claim 2 , wherein the control unit is configured to extend the execution time of the water absorption process as the water content increases.

4. The storage information includes a difference in moisture content between the moisture content according to the brand of rice and the actual moisture content of the rice, The rice cooker according to claim 2 or 3, wherein the control unit extends the execution time of the water absorption process as the difference in moisture content decreases.

5. Further provided is a water temperature detection unit that detects the temperature of the water contained in the container, the control value includes a water temperature of the water contained in the container during the water absorption process, The rice cooker according to claim 1 or 2, wherein the control unit controls the heating unit to adjust the temperature of the water contained in the container to the water temperature during the water absorption process.

6. The storage information includes the moisture content of the rice, The rice cooker according to claim 5 , wherein the control unit increases the water temperature as the water content increases.

7. The storage information includes a difference in moisture content between the moisture content according to the brand of rice and the actual moisture content of the rice, The rice cooker according to claim 5 , wherein the control unit increases the water temperature as the difference in water content decreases.

8. Further comprising a communication unit having a function of communicating with the outside, The rice cooker according to claim 1 , wherein the control unit acquires the storage information measured separately from the rice cooker via the communication unit.

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