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 a water content of the rice, a protein content of the rice, and an amylose content of the rice, and changes at least one of an execution time of the water absorption process, a temperature of the water stored in the container in the water absorption process, and power of supply to the heating part in the boiling maintenance process to a value from a preset value on the basis of the water content, the protein content, and the amylose content.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. is located. [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 Obtaining the moisture content, protein content, and amylose content of rice; Based on the water content, the protein content, and the amylose content, at least one of the execution time of the water absorption process, the water temperature of the water contained in the container during the water absorption process, and the power supplied to the heating section during the boiling maintenance process is changed from a preset value. [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] 1 is a table showing the time of the water absorption process, the water temperature during the water absorption process, the power supplied to the heating section during the boiling maintenance process, and the pressure inside the container during the boiling maintenance process, for each content of each component contained in rice. [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) In order to improve the taste of cooked rice, it is possible to adjust the execution time of the water absorption process, the temperature of the water contained in the container during the water absorption process, and the execution time of the boiling maintenance process. By extending the execution time of the water absorption process, the rice is able to absorb water sufficiently, reducing the hardness of the rice. By increasing the temperature of the water contained in the container during the water absorption process, the incidence of cracked rice is reduced, improving the texture of the cooked rice. By extending the execution time of the boiling maintenance process, it is possible to promote the gelatinization of the rice.

[0009] However, if the above adjustments are made based solely on the amylose and protein contents of the rice, 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] For example, if rice is stored in a high-humidity environment, the rice's moisture content will be high. In this case, the rice is in a state where it is difficult to absorb new water. When the amylose and protein contents of this rice are high, the rice cooker disclosed in Patent Document 1 does not control the heater to promote water absorption by the rice. In other words, the temperature of the water contained in the container during the water absorption process is not raised. When rice absorbs low-temperature water, there is a risk of an increased incidence of cracked rice.

[0011] As can be seen from the above example, depending on the storage conditions of rice, it may be better to implement control opposite to that determined based on the amylose content and protein content of rice. Thus, further improvement is required in control based on the components contained in rice.

[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 Obtaining the moisture content, protein content, and amylose content of rice; Based on the water content, the protein content, and the amylose content, at least one of the execution time of the water absorption process, the water temperature of the water contained in the container during the water absorption process, and the power supplied to the heating section during the boiling maintenance process is changed from a preset value.

[0014] According to this configuration, the control values ​​for the execution time of the water absorption process, the water temperature in the container during the water absorption process, and the power supplied to the heating unit during the boiling maintenance process are changed based on three pieces of information: not only the protein content and amylose content, but also the moisture content. In other words, the control values ​​can be changed taking the moisture content into consideration. Therefore, according to this configuration, the control values ​​can be changed to maintain a good taste of the rice, compared to a configuration in which the control values ​​are changed based only on the protein content and amylose content.

[0015] In the rice cooker according to the second aspect of the present disclosure, The control unit may extend the execution time of the water absorption process beyond a predetermined time when the condition that the moisture content is greater than a predetermined moisture threshold value is satisfied and at least one of the conditions that the protein content is greater than a predetermined protein threshold value and the amylose content is greater than a predetermined amylose threshold value is satisfied.

[0016] The higher the moisture content of the rice, the more water absorption into the rice in the container is suppressed. Therefore, when the conditions regarding moisture content in this configuration are met, water absorption into the rice in the container is suppressed. Furthermore, the higher the protein content and amylose content of the rice, the harder and less sticky the texture of the rice in the container. Therefore, when the conditions regarding protein content and amylose content in this configuration are met, the rice in the container will have a harder and less sticky texture. In this case, the control unit extends the execution time of the water absorption process. This allows more water to be absorbed into the rice in the container. As a result, the rice in the container can have a soft and sticky texture.

[0017] In the rice cooker according to the third aspect of the present disclosure, The control unit may control the heating unit to raise the water temperature of the water contained in the container during the water absorption process above a predetermined temperature when the moisture content is lower than a predetermined moisture threshold value.

[0018] The lower the moisture content of the rice, the drier and harder the rice in the container becomes. Therefore, if the moisture content requirement of this configuration is met, there is a risk of a large amount of broken rice in the container. In this case, the control unit can reduce the amount of broken rice in the container by increasing the water temperature in the container during the water absorption process.

[0019] In the rice cooker according to the fourth aspect of the present disclosure, The control unit may reduce the power supplied to the heating unit in the boiling maintaining step to a value lower than a preset power when the moisture content is lower than a preset moisture threshold value.

[0020] The lower the moisture content of the rice, the more quickly it absorbs water into the rice in the container. Therefore, when the moisture content conditions of this configuration are met, water absorption into the rice in the container is promoted. This reduces the amount of water remaining in the container during the subsequent boiling maintenance process. As a result, rice gelatinization is suppressed during the boiling maintenance process. With this configuration, the control unit reduces the power supplied to the heating unit during the boiling maintenance process. This extends the execution time of the boiling maintenance process. As a result, gelatinization of the rice in the container can be promoted.

[0021] In the rice cooker according to the fifth aspect of the present disclosure, The control unit may shorten the execution time of the water absorption process to be shorter than a predetermined time when the moisture content is smaller than a predetermined moisture threshold, the protein content is smaller than a predetermined protein threshold, and the amylose content is smaller than a predetermined amylose threshold.

[0022] The lower the moisture content of the rice, the more rapidly the rice in the container absorbs water. Therefore, when the moisture content conditions of this configuration are met, the rice in the container absorbs water more rapidly. Furthermore, the lower the protein and amylose contents of the rice, the softer and more sticky the texture of the rice in the container. Therefore, when the protein and amylose contents of this configuration are met, the rice in the container will have a soft and sticky texture. In this case, when the moisture absorption of the rice in the container is promoted, the rice in the container will have an excessively soft and sticky texture. Therefore, in this case, the control unit shortens the execution time of the moisture absorption process. This makes it possible to suppress excessive moisture absorption of the rice in the container. Furthermore, it is possible to suppress the rice in the container from becoming excessively soft and sticky.

[0023] In the rice cooker according to the sixth aspect of the present disclosure, The control unit may extend the execution time of the water absorption process beyond a predetermined time when the protein content is greater than a predetermined protein threshold and the amylose content is greater than a predetermined amylose threshold.

[0024] The higher the protein and amylose content of the rice, the harder and less sticky the texture of the rice in the container. Therefore, when the conditions for protein and amylose content in this configuration are met, the rice in the container will have a hard and less sticky texture. In this case, the control unit extends the execution time of the water absorption process. This increases the amount of water absorbed by the rice. As a result, it is possible to prevent the rice in the container from becoming hard and less sticky.

[0025] In the rice cooker according to the seventh aspect of the present disclosure, The control unit may reduce the power supplied to the heating unit in the boiling maintenance process to less than a predetermined power when the protein content is greater than a predetermined protein threshold and the amylose content is greater than a predetermined amylose threshold.

[0026] The higher the protein and amylose contents of the rice, the harder and less sticky the texture of the rice in the container. Therefore, when the conditions regarding the protein and amylose contents of this configuration are met, the rice in the container will have a hard and less sticky texture. In this case, the control unit reduces the power supplied to the heating unit during the boiling maintenance process. This extends the execution time of the boiling maintenance process. As a result, gelatinization of the rice in the container is promoted, preventing the rice in the container from becoming hard and less sticky.

[0027] A rice cooker according to an eighth aspect of the present disclosure includes: The device may further include a pressure valve that operates to open and close a hole that communicates between the inside of the container and an external space, In the rice cooker according to the eighth aspect of the present disclosure, The rice cooking step may further include a steaming step, When the moisture content is greater than a predetermined moisture threshold, the protein content is less than a predetermined protein threshold, and the amylose content is less than a predetermined amylose threshold, the control unit may control the pressure valve in at least one of the boiling maintenance process and the steaming process to perform at least one of a process of lowering the pressure in the container to a predetermined value and a process of shortening the time during which the pressure in the container is higher than the external space to a predetermined time.

[0028] The lower the protein and amylose content of rice, the softer and stickier the texture of the rice, and the higher the moisture content, the greater the moisture content of the rice in the container. Therefore, when the conditions of each piece of information in this configuration are met, the rice in the container becomes excessively soft and sticky. This deteriorates the texture of the rice in the container. In this case, at least one of a process to reduce the pressure in the container and a process to shorten the time the container is pressurized is carried out. This reduces the excessive softness and stickiness of the rice in the container, improving the texture of the rice in the container.

[0029] A rice cooker according to a ninth aspect of the present disclosure includes: The device may further include a pressure valve that operates to open and close a hole that communicates between the inside of the container and an external space, In the rice cooker of the ninth aspect of the present disclosure, The rice cooking step may further include a steaming step, When the protein content is greater than a predetermined protein threshold and the amylose content is greater than a predetermined amylose threshold, the control unit may control the pressure valve in at least one of the boiling maintenance process and the steaming process to perform at least one of the following processes: a process of increasing the pressure inside the container to a predetermined value; and a process of increasing the time during which the pressure inside the container is higher than the external space to a predetermined time.

[0030] The higher the protein and amylose contents in the rice, the harder and less sticky the rice will be in texture. Therefore, when the conditions of each piece of information in this configuration are met, the rice in the container becomes excessively hard. This deteriorates the texture of the rice in the container. In this case, by performing at least one of a process of increasing the pressure in the container and a process of extending the time the container is pressurized, the rice in the container can be softened and the stickiness of the rice in the container can be increased.

[0031] A rice cooker according to a tenth aspect of the present disclosure includes: The device may further include a pressure valve that operates to open and close a hole that communicates between the inside of the container and an external space, In the rice cooker of the tenth aspect of the present disclosure, The rice cooking step may further include a steaming step, When the moisture content is smaller than a predetermined moisture threshold and the amylose content is greater than a predetermined amylose threshold, the control unit may control the pressure valve in at least one of the boiling maintenance process and the steaming process to perform at least one of the following processes: a process of increasing the pressure inside the container to a predetermined value; and a process of increasing the time during which the pressure inside the container is higher than the external space to a predetermined time.

[0032] The lower the moisture content, the lower the moisture content of the rice in the container, and the higher the amylose content of the rice, the harder and less sticky the texture of the rice. Therefore, when the conditions of each piece of information in this configuration are met, the rice in the container becomes excessively hard and the stickiness of the rice in the container becomes excessively low. In this case, by performing at least one of a process of increasing the pressure in the container and a process of extending the time the container is pressurized, the rice in the container can be softened and the stickiness of the rice in the container can be increased.

[0033] A rice cooker according to an eleventh 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 eleventh aspect of the present disclosure, The control unit may acquire, via the communication unit, at least one of the water content, the protein content, and the amylose content measured separately from the rice cooker.

[0034] With this configuration, the control unit obtains the moisture content, protein content, and amylose content from outside the rice cooker. Therefore, there is no need to install a measuring unit for measuring the moisture content, protein content, and amylose content inside the rice cooker. This allows the rice cooker to be made smaller.

[0035] (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.

[0036] 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.

[0037] 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.

[0038] 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.

[0039] 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 can be considered a water temperature detector that detects the temperature of the water stored in pot 2.

[0040] 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).

[0041] 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.

[0042] 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.

[0043] Inner lid 4 is provided with steam exhaust hole 4a for exhausting steam from inside 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. Steam exhaust hole 4b is an example of a hole. The diameter of steam exhaust hole 4b is larger than the diameter of steam exhaust hole 4a, and is set, for example, to be 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.

[0044] 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.

[0045] 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.

[0046] 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.

[0047] 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.

[0048] 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.

[0049] 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.

[0050] 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.

[0051] 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.

[0052] 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.

[0053] 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.

[0054] 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 can be said to be storage information that indicates the storage conditions of the rice.

[0055] The protein content and amylose content of rice represent the characteristics of rice. The protein content and amylose content of rice can be said to be characteristic information.

[0056] 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.

[0057] 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.

[0058] 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.

[0059] In the first embodiment, the memory unit 15 stores a moisture threshold, a protein threshold, and an amylose threshold. The moisture threshold is compared with information on the moisture content of rice acquired by the control unit 14. The protein threshold is compared with information on the protein content of rice acquired by the control unit 14. The amylose threshold is compared with information on the amylose content of rice acquired by the control unit 14. The moisture threshold, protein threshold, and amylose threshold are determined in advance through numerous experiments, etc. In the first embodiment, the moisture threshold is determined to be 12% (%), the protein threshold is determined to be 6.7% (%), and the amylose threshold is determined to be 15% (%). Of course, the moisture threshold, protein threshold, and amylose threshold are not limited to the above values.

[0060] FIG. 4 is a table showing the duration of the water absorption process, the water temperature during the water absorption process, the power supplied to the heating unit during the boiling maintenance process, and the pressure inside the pot 2 during the boiling maintenance process and the steaming process, relative to the content of each component contained in the rice. The control unit 14 compares the moisture, protein, and amylose contents of the rice obtained in accordance with FIG. 4 with the moisture threshold, protein threshold, and amylose threshold, respectively. Based on the comparison results, the control unit 14 determines the duration of the water absorption process, the water temperature inside the pot 2 during the water absorption process, the power supplied to the heating unit during the boiling maintenance process, and the pressure inside the pot 2 during the boiling maintenance process and the steaming process. The pressure inside the pot 2 during the boiling maintenance process and the steaming process is the pressure increased above atmospheric pressure by placing the pressure valve 11 in the closed position during the boiling maintenance process and the steaming process. Hereinafter, the duration of the water absorption process, the water temperature inside the pot 2 during the water absorption process, the power supplied to the heating unit during the boiling maintenance process, and the pressure inside the pot 2 during the boiling maintenance process and the steaming process are also referred to as control values. The process according to FIG. 4 performed by the control unit 14 will be described later.

[0061] 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.

[0062] 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.

[0063] 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.

[0064] 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.

[0065] 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.

[0066] 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.

[0067] 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.

[0068] 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.

[0069] 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.

[0070] In step S30, control unit 14 determines the execution time of the water absorption process, the water temperature in pot 2 during the water absorption process, the power to be supplied to heating unit 5 during the boiling maintenance process, and the pressure inside pot 2 during the boiling maintenance process and the steaming process. These are described in detail below.

[0071] The standard value for the duration of the water absorption process is determined based on, for example, the amount of rice and water, and the method of cooking the rice, such as whether the rice is cooked soft or hard. Standard values ​​for the water temperature in pot 2 during the water absorption process, the power supplied to heating unit 5 during the boiling maintenance process, and the pressure in pot 2 during the boiling maintenance process and the steaming process are also determined in a similar manner. In the first embodiment, these standard values ​​can be changed based on the information acquired in step S20. Each standard value is an example of a preset value. Control unit 14 performs the above changes according to the table in FIG. 4, as described in detail below.

[0072] When condition 1 in Figure 4 is met, control unit 14 maintains the execution time (hereinafter also referred to as execution time) of the water absorption process at the standard execution time. Control unit 14 also maintains the temperature of the water (hereinafter also referred to as water temperature) in pot 2 during the water absorption process at the standard water temperature. Control unit 14 also maintains the power supplied (hereinafter also referred to as supplied power) to heating unit 5 during the boiling maintenance process at the standard supplied power. Control unit 14 also reduces the pressure (hereinafter also referred to as pressure) inside pot 2 during the boiling maintenance process and the steaming process to a level lower than the standard pressure. Condition 1 is as follows: That is, the moisture content is higher than the moisture threshold value, the protein content is lower than the protein threshold value, and the amylose content is lower than the amylose threshold value.

[0073] In Condition 1 and Conditions 2 to 8 described below, the control unit 14 may, instead of or in addition to increasing the pressure above the standard pressure, lengthen the time for which the pressure is maintained at the standard pressure beyond the normal time. The normal time is the time for which the pressure valve 11 is in the closed position during the boiling maintenance step and the steaming step when the pressure is maintained at the standard pressure. The normal time is an example of a preset time.

[0074] Furthermore, in condition 1 and conditions 2 to 8 described below, the control unit 14 may, instead of or in addition to lowering the pressure below the standard pressure, shorten the time for which the pressure is maintained at the standard pressure.

[0075] Furthermore, in condition 1 and conditions 2 to 8 described below, when each content is equal to each threshold, each content may be considered to be higher than each threshold, or each content may be considered to be lower than each threshold.

[0076] When condition 2 in FIG. 4 is met, the control unit 14 makes the execution time longer than the standard execution time. The control unit 14 also maintains the water temperature at the standard water temperature. The control unit 14 also maintains the supplied power at the standard supplied power. The control unit 14 also maintains the pressure at the standard pressure. Condition 2 is as follows: the moisture content is higher than the moisture threshold, the protein content is lower than the protein threshold, and the amylose content is higher than the amylose threshold.

[0077] When condition 3 in FIG. 4 is met, the control unit 14 makes the execution time longer than the standard execution time. The control unit 14 also maintains the water temperature at the standard water temperature. The control unit 14 also maintains the supplied power at the standard supplied power. The control unit 14 also maintains the pressure at the standard pressure. Condition 3 is as follows: the moisture content is higher than the moisture threshold, the protein content is higher than the protein threshold, and the amylose content is lower than the amylose threshold.

[0078] When condition 4 in FIG. 4 is met, the control unit 14 makes the execution time longer than the standard execution time. Also, the control unit 14 maintains the water temperature at the standard water temperature. Also, the control unit 14 makes the supplied power lower than the standard supplied power. Also, the control unit 14 makes the pressure higher than the standard pressure. Condition 4 is as follows: the moisture content is higher than the moisture threshold, the protein content is higher than the protein threshold, and the amylose content is higher than the amylose threshold.

[0079] When condition 5 in FIG. 4 is met, the control unit 14 shortens the execution time below the standard execution time. The control unit 14 also increases the water temperature above the standard water temperature. The control unit 14 also decreases the supplied power below the standard supplied power. The control unit 14 also maintains the pressure at the standard pressure. Condition 5 is as follows: the moisture content is lower than the moisture threshold, the protein content is lower than the protein threshold, and the amylose content is lower than the amylose threshold.

[0080] When condition 6 in FIG. 4 is met, the control unit 14 maintains the execution time at the standard execution time. The control unit 14 also increases the water temperature above the standard water temperature. The control unit 14 also decreases the supplied power below the standard supplied power. The control unit 14 also increases the pressure above the standard pressure. Condition 6 is as follows: the moisture content is lower than the moisture threshold, the protein content is lower than the protein threshold, and the amylose content is higher than the amylose threshold.

[0081] When condition 7 in FIG. 4 is met, the control unit 14 maintains the execution time at the standard execution time. The control unit 14 also increases the water temperature above the standard water temperature. The control unit 14 also decreases the supplied power below the standard supplied power. The control unit 14 also maintains the pressure at the standard pressure. Condition 7 is as follows: the moisture content is lower than the moisture threshold, the protein content is higher than the protein threshold, and the amylose content is lower than the amylose threshold.

[0082] When condition 8 in FIG. 4 is met, the control unit 14 makes the execution time longer than the standard execution time. The control unit 14 also makes the water temperature higher than the standard water temperature. The control unit 14 also makes the supplied power lower than the standard supplied power. The control unit 14 also makes the pressure higher than the standard pressure. Condition 8 is as follows: the moisture content is lower than the moisture threshold, the protein content is higher than the protein threshold, and the amylose content is higher than the amylose threshold.

[0083] FIG. 6 is a graph showing the relationship between the temperature inside the pot, the amount of electric power used by the heating unit, the pressure inside the pot, and the open / close state of the pressure valve during the rice cooking process.

[0084] As shown in FIGS. 5 and 6, in the water absorption step S40, the control unit 14 controls the heating unit 5 to heat the pot 2. At this time, the control unit 14 maintains the water temperature in the pot 2 at the standard temperature, raises it, or lowers it, as determined in step S30. The control unit 14 maintains the water temperature in the pot 2 at the standard temperature or at a changed temperature, allowing the rice to absorb water. Note that the temperature at this time is maintained below the gelatinization temperature (for example, 55°C). The control unit 14 recognizes the temperature in the pot 2 based on information input from the pot temperature sensor 6. The control unit 14 also executes the water absorption step S40 for the time period maintained at the standard time or the changed time in step S30.

[0085] In the next boiling maintaining step S50, control unit 14 controls heating unit 5 to heat pot 2 more strongly than in water absorption step S40, raising the temperature inside pot 2 and bringing the inside of pot 2 to a boiling state.

[0086] 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.

[0087] In the boiling maintenance step S50, control unit 14 supplies heating unit 5 with the standard power or the changed power in step S30. If the power supplied to heating unit 5 is changed to a lower power, it will take longer for pot 2 to reach a boiling state than if standard power is supplied to heating unit 5. Conversely, if the power supplied to heating unit 5 is changed to a higher power, it will take shorter time for pot 2 to reach a boiling state than if standard power is supplied to heating unit 5.

[0088] 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 in the pot 2. At this time, if the pressure in the pot 2 is maintained at the standard pressure in step S30, the control unit 14 increases the pressure in the pot 2 to the standard pressure. On the other hand, if the pressure in the pot 2 is changed in step S30, the control unit 14 increases the pressure in the pot 2 to the changed pressure. Note that in FIG. 6, the pressure valve 11 is closed three times, thereby increasing the pressure in the pot 2 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 in the pot 2 drops suddenly to near atmospheric pressure, causing bumping. Bubbles generated by the bumping stir the rice grains.

[0089] Control unit 14 increases the pressure in pot 2, for example, by lengthening the time that pressure valve 11 is in the closed position or by shortening the interval that pressure valve 11 is in the closed position. Conversely, control unit 14 decreases the pressure in pot 2 by shortening the time that pressure valve 11 is in the closed position or by lengthening the interval that pressure valve 11 is in the closed position.

[0090] 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.

[0091] 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. This causes water droplets adhering to the underside of the inner lid 4 that covers the pot 2 from above to evaporate. In the first embodiment, in the steaming step S60, the control unit 14 sets the pressure inside the pot 2 to the standard pressure maintained or the changed pressure in step S30, as in the boiling maintenance step S50.

[0092] Note that control unit 14 may change the pressure in one of the boiling maintenance step S50 and the steaming step S60, while not changing the pressure in the other of the boiling maintenance step S50 and the steaming step S60. In other words, control unit 14 may change the pressure in pot 2 from the standard pressure in at least one of the boiling maintenance step S50 and the steaming step S60.

[0093] [effect] According to the rice cooker 100 of the first embodiment, the following effects can be achieved.

[0094] 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 the heating unit 5 is controlled to boil the remaining water that was not absorbed into the rice during the water absorption process and remains in pot 2. Control unit 14 acquires the moisture content, protein content, and amylose content of the rice, and changes at least one of the duration of the water absorption process, the temperature of the water contained in pot 2 during the water absorption process, and the power supplied to heating unit 5 during the boiling maintenance process from a preset value based on the moisture content, protein content, and amylose content.

[0095] With this configuration, the control values ​​for the execution time of the water absorption process, the water temperature in the pot 2 during the water absorption process, and the power supplied to the heating unit 5 during the boiling maintenance process are changed based on three pieces of information: not only the protein content and amylose content, but also the moisture content. In other words, the control values ​​can be changed taking the moisture content into consideration. Therefore, with this configuration, the control values ​​can be changed to maintain a good rice taste, compared to a configuration in which the control values ​​are changed based only on the protein content and amylose content.

[0096] The control unit 14 extends the execution time of the water absorption process beyond the predetermined time when the condition that the moisture content is greater than a predetermined moisture threshold value is satisfied and at least one of the conditions that the protein content is greater than a predetermined protein threshold value and the amylose content is greater than a predetermined amylose threshold value is satisfied (conditions 1 to 3).

[0097] The higher the moisture content of the rice, the less water is absorbed by the rice in pot 2. Therefore, when the conditions regarding moisture content in this configuration are met, water absorption by the rice in pot 2 is suppressed. Furthermore, the higher the protein content and amylose content of the rice, the harder and less sticky the texture of the rice in pot 2 will be. Therefore, when the conditions regarding protein content and amylose content in this configuration are met, the rice in pot 2 will have a harder and less sticky texture. In this case, the control unit 14 extends the execution time of the water absorption process. This allows more water to be absorbed by the rice in pot 2. As a result, the rice in pot 2 can have a soft and sticky texture.

[0098] When the moisture content is lower than a preset moisture threshold, the control unit 14 controls the heating unit 5 to raise the temperature of the water contained in the pot 2 in the water absorption process above a preset temperature (conditions 4 to 7).

[0099] The lower the moisture content of the rice, the drier and harder the rice in pot 2. Therefore, if the moisture content condition of this configuration is met, there is a risk of a lot of broken rice in pot 2. In this case, the control unit 14 can reduce the amount of broken rice in pot 2 by increasing the water temperature in pot 2 during the water absorption process.

[0100] When the moisture content is lower than a preset moisture threshold value, the control unit 14 reduces the power supplied to the heating unit 5 in the boiling maintaining step to a value lower than a preset power (conditions 4 to 7).

[0101] The lower the moisture content of the rice, the more quickly it absorbs water into the rice in the pot 2. Therefore, when the moisture content conditions of this configuration are met, water absorption into the rice in the pot 2 is promoted. This reduces the amount of water remaining in the pot 2 during the subsequent boiling maintenance step. As a result, rice gelatinization is suppressed during the boiling maintenance step. With this configuration, the control unit 14 reduces the power supplied to the heating unit 5 during the boiling maintenance step. This extends the execution time of the boiling maintenance step. As a result, gelatinization of the rice in the pot 2 can be promoted.

[0102] The control unit 14 shortens the execution time of the water absorption process to less than the predetermined time when the moisture content is less than the predetermined moisture threshold, the protein content is less than the predetermined protein threshold, and the amylose content is less than the predetermined amylose threshold (condition 4).

[0103] The lower the moisture content of the rice, the more rapidly it absorbs water into the rice in pot 2. Therefore, when the conditions regarding moisture content in this configuration are met, water absorption into the rice in pot 2 is promoted. Furthermore, the lower the protein content and amylose content of the rice, the softer and stickier the texture of the rice in pot 2. Therefore, when the conditions regarding protein content and amylose content in this configuration are met, the rice in pot 2 will have a soft and stickier texture. In this case, when water absorption into the rice in pot 2 is promoted, the rice in pot 2 will have an excessively soft and stickier texture. Therefore, in this case, the control unit 14 shortens the execution time of the water absorption process. This makes it possible to prevent excessive water absorption into the rice in pot 2. It is also possible to prevent the rice in pot 2 from becoming excessively soft and stickier.

[0104] The control unit 14 extends the execution time of the water absorption step beyond the preset time when the protein content is greater than the preset protein threshold and the amylose content is greater than the preset amylose threshold (conditions 3 and 7).

[0105] The lower the protein content and amylose content of the rice, the harder and less sticky the texture of the rice in pot 2. Therefore, when the conditions regarding the protein content and amylose content of this configuration are met, the rice in pot 2 will have a hard and less sticky texture. In this case, the control unit 14 extends the execution time of the water absorption process. This increases the amount of water absorbed by the rice. As a result, it is possible to prevent the rice in pot 2 from becoming hard and less sticky.

[0106] When the protein content is greater than a predetermined protein threshold and the amylose content is greater than a predetermined amylose threshold, the control unit 14 reduces the power supplied to the heating unit 5 in the boiling maintenance process to less than a predetermined power (conditions 3 and 7).

[0107] The higher the protein content and amylose content in the rice, the harder and less sticky the texture of the rice in pot 2. Therefore, when the conditions regarding the protein content and amylose content in this configuration are met, the rice in pot 2 will have a hard and less sticky texture. In this case, control unit 14 reduces the power supplied to heating unit 5 during the boiling maintenance step. This extends the execution time of the boiling maintenance step. As a result, gelatinization of the rice in pot 2 is promoted, thereby preventing the rice in pot 2 from becoming hard and less sticky.

[0108] Rice cooker 100 further includes pressure valve 11 that operates to open and close steam exhaust hole 4b, which connects the inside of pot 2 with the outside space. The rice cooking process further includes a steaming process. When the moisture content is greater than a predetermined moisture threshold, the protein content is less than a predetermined protein threshold, and the amylose content is less than a predetermined amylose threshold, control unit 14 controls pressure valve 11 to perform at least one of the following processes during at least one of the boiling maintenance process and the steaming process: reducing the pressure inside pot 2 below a predetermined value; and shortening the time during which the pressure inside pot 2 is higher than that of the outside space (condition 1).

[0109] The lower the protein and amylose contents in the rice, the softer and stickier the texture of the rice, and the higher the moisture content, the greater the moisture content of the rice in pot 2. Therefore, when the conditions of each piece of information in this configuration are met, the rice in pot 2 becomes excessively soft and sticky. This deteriorates the texture of the rice in pot 2. In this case, at least one of a process to lower the pressure in pot 2 and a process to shorten the time the pressure in pot 2 is applied is carried out. This makes it possible to reduce the excessive softness and stickiness of the rice in pot 2, improving the texture of the rice in pot 2.

[0110] Rice cooker 100 further includes pressure valve 11 that operates to open and close steam exhaust hole 4b, which connects the inside of pot 2 with the outside space. The rice cooking process further includes a steaming process. When the protein content is greater than a predetermined protein threshold and the amylose content is greater than a predetermined amylose threshold, control unit 14 controls pressure valve 11 in at least one of the boiling maintenance process and the steaming process to perform at least one of the following processes: increasing the pressure in pot 2 above a predetermined value; and lengthening the time during which the pressure in pot 2 is higher than that of the outside space (conditions 3 and 7).

[0111] The higher the protein and amylose contents in rice, the harder and less sticky the texture of the rice will be. Therefore, when the conditions of each piece of information in this configuration are met, the rice in pot 2 will become excessively hard. This will cause the texture of the rice in pot 2 to deteriorate. In this case, by performing at least one of a process of increasing the pressure in pot 2 and a process of extending the time that pressure is applied inside pot 2, the rice in pot 2 can be softened and the stickiness of the rice in pot 2 can be increased.

[0112] Rice cooker 100 further includes pressure valve 11 that operates to open and close steam exhaust hole 4b, which connects the inside of pot 2 with the outside space. The rice cooking process further includes a steaming process. When the moisture content is lower than a predetermined moisture threshold and the amylose content is higher than a predetermined amylose threshold, control unit 14 controls pressure valve 11 to perform at least one of the following processes during at least one of the boiling maintenance process and the steaming process: increasing the pressure inside pot 2 above a predetermined value; and extending the time during which the pressure inside pot 2 is higher than that of the outside space beyond a predetermined time (conditions 5 and 7).

[0113] The lower the moisture content value, the lower the moisture content of the rice in pot 2, and the higher the amylose content value in the rice, the harder and less sticky the texture of the rice. Therefore, when the conditions of each piece of information in this configuration are met, the rice in pot 2 becomes excessively hard and the stickiness of the rice in pot 2 becomes excessively thin. In this case, by performing at least one of a process of increasing the pressure in pot 2 and a process of extending the time that the pressure in pot 2 is maintained, the rice in pot 2 can be softened and the stickiness of the rice in pot 2 can be increased.

[0114] In the first embodiment, the control unit 14 changes the standard values ​​of the standard running time, the standard water temperature, the standard power supply, and the standard pressure, i.e., four standard values, based on information on the moisture, protein, and amylose contents contained in the rice. However, the control unit 14 may change three or fewer standard values. For example, the control unit 14 may change only the standard running time and the standard water temperature, without changing the standard power supply and the standard pressure. Alternatively, for example, the control unit 14 may change only the standard power supply, without changing the other three standard values. Thus, the control unit 14 may change at least one standard value of the running time, the water temperature, the power supply, and the pressure.

[0115] 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.

[0116] 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.

[0117] 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.

[0118] 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.

[0119] 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.

[0120] (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.

[0121] 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.

[0122] 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.

[0123] 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.

[0124] 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.

[0125] 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.

[0126] 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.

[0127] 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.

[0128] 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.

[0129] 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.

[0130] 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.

[0131] The rice cooker 100A further includes a wireless communication unit 181 having an external communication function, and the control unit 14 acquires at least one of the moisture content, protein content, and amylose content measured by a rice storage device 200 or a measuring device 300 separate from the rice cooker 100A via the wireless communication unit 181.

[0132] With this configuration, the control unit 14 obtains the moisture content, protein content, and amylose content from outside the rice cooker 100A. Therefore, there is no need to provide an ingredient content measuring unit 16 that measures the moisture content, protein content, and amylose content inside the rice cooker 100A. This allows the rice cooker 100A to be made smaller.

[0133] 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]

[0134] 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]

[0135] 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 Obtaining the moisture content, protein content, and amylose content of rice; changing at least one of a duration of the water absorption process, a temperature of the water contained in the container in the water absorption process, and power supplied to the heating unit in the boiling maintaining process from a preset value based on the water content, the protein content, and the amylose content; A rice cooker that extends the execution time of the water absorption process beyond a predetermined time when the condition that the moisture content is greater than a predetermined moisture threshold value is satisfied and at least one of the conditions that the protein content is greater than a predetermined protein threshold value and the amylose content is greater than a predetermined amylose threshold value is satisfied.

2. 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 Obtaining the moisture content, protein content, and amylose content of rice; changing at least one of a duration of the water absorption process, a temperature of the water contained in the container in the water absorption process, and power supplied to the heating unit in the boiling maintaining process from a preset value based on the water content, the protein content, and the amylose content; A rice cooker that shortens the execution time of the water absorption process to be shorter than a predetermined time when the moisture content is lower than a predetermined moisture threshold, the protein content is lower than a predetermined protein threshold, and the amylose content is lower than a predetermined amylose threshold.

3. 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 Obtaining the moisture content, protein content, and amylose content of rice; changing at least one of a duration of the water absorption process, a temperature of the water contained in the container in the water absorption process, and power supplied to the heating unit in the boiling maintaining process from a preset value based on the water content, the protein content, and the amylose content; A rice cooker that reduces the power supplied to the heating section during the boiling maintenance process to less than a predetermined power when the protein content is greater than a predetermined protein threshold and the amylose content is greater than a predetermined amylose threshold.

4. A container for storing rice and water; a heating unit that heats the container; a pressure valve that operates to open and close a hole that connects the inside of the container with an external space; a control unit that performs a water absorption process in which the water contained in the container is absorbed into the rice contained in the container, a boiling maintenance process in which the water that is not absorbed into the rice in the water absorption process is boiled by controlling the heating unit, and a rice cooking process that includes a steaming process; The control unit Obtaining the moisture content, protein content, and amylose content of rice; changing at least one of a duration of the water absorption process, a temperature of the water contained in the container in the water absorption process, and power supplied to the heating unit in the boiling maintaining process from a preset value based on the water content, the protein content, and the amylose content; When the moisture content is greater than a predetermined moisture threshold, the protein content is less than a predetermined protein threshold, and the amylose content is less than a predetermined amylose threshold, the rice cooker controls the pressure valve in at least one of the boiling maintenance process and the steaming process to perform at least one of the following processes: a process of lowering the pressure inside the container to a predetermined value; and a process of shortening the time during which the pressure inside the container is higher than the external space to a predetermined time.

5. A container for storing rice and water; a heating unit that heats the container; a pressure valve that operates to open and close a hole that connects the inside of the container with an external space; a control unit that performs a water absorption process in which the water contained in the container is absorbed into the rice contained in the container, a boiling maintenance process in which the water that is not absorbed into the rice in the water absorption process is boiled by controlling the heating unit, and a rice cooking process that includes a steaming process; The control unit Obtaining the moisture content, protein content, and amylose content of rice; changing at least one of a duration of the water absorption process, a temperature of the water contained in the container in the water absorption process, and power supplied to the heating unit in the boiling maintaining process from a preset value based on the water content, the protein content, and the amylose content; When the protein content is greater than a predetermined protein threshold and the amylose content is greater than a predetermined amylose threshold, the rice cooker controls the pressure valve in at least one of the boiling maintenance process and the steaming process to perform at least one of the following processes: a process of increasing the pressure inside the container to a predetermined value; and a process of extending the time during which the pressure inside the container is higher than the external space to a predetermined time.

6. A container for storing rice and water; a heating unit that heats the container; a pressure valve that operates to open and close a hole that connects the inside of the container with an external space; a control unit that performs a water absorption process in which the water contained in the container is absorbed into the rice contained in the container, a boiling maintenance process in which the water that is not absorbed into the rice in the water absorption process is boiled by controlling the heating unit, and a rice cooking process that includes a steaming process; The control unit Obtaining the moisture content, protein content, and amylose content of rice; changing at least one of a duration of the water absorption process, a temperature of the water contained in the container in the water absorption process, and power supplied to the heating unit in the boiling maintaining process from a preset value based on the water content, the protein content, and the amylose content; When the moisture content is lower than a predetermined moisture threshold and the amylose content is higher than a predetermined amylose threshold, the rice cooker controls the pressure valve in at least one of the boiling maintenance process and the steaming process to perform at least one of the following processes: a process of increasing the pressure inside the container to a predetermined value; and a process of extending the time during which the pressure inside the container is higher than the external space to a predetermined time.

7. 7. The rice cooker according to claim 1, wherein the control unit controls the heating unit to raise the temperature of the water contained in the container during the water absorption process above a predetermined temperature when the moisture content is lower than a predetermined moisture threshold value.

8. 8. The rice cooker according to claim 1, wherein the control unit reduces the power supplied to the heating unit in the boiling maintaining step to a value lower than a predetermined power when the moisture content is lower than a predetermined moisture threshold value.

9. 9. The rice cooker according to claim 1, wherein the control unit extends the execution time of the water absorption process beyond a predetermined time when the protein content is greater than a predetermined protein threshold and the amylose content is greater than a predetermined amylose threshold.

10. Further comprising a communication unit having a function of communicating with the outside, The rice cooker according to any one of claims 1 to 9, wherein the control unit acquires at least one of the moisture content, the protein content, and the amylose content measured separately from the rice cooker via the communication unit.

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