Rice Cookers and Rice Cooker Systems

Abstract

To provide a rice cooker capable of selecting a brand of rice prioritizing the texture.SOLUTION: A rice cooker 1 includes: button display parts B11-B17 and a touch sensor 90 for selecting a brand of rice; rice cooking control means 64 for executing rice cooking in accordance with the rice of the brand selected by the button display parts B11-B17 and the touch sensor 90; a texture selection screen G2 on which texture information on the texture of rice is displayed; a screen display part 93 for displaying a brand selection screen G3 showing the brand of rice related to the texture information; and button display parts B1-B5 and a touch sensor 90 for selecting texture information. By selecting the texture information by the button display parts B1-B5 and the touch sensor 90, the button display parts B11-B17 showing the brand of rice related to the texture information are displayed in the screen display part 93.SELECTED DRAWING: Figure 7

Description

[Technical Field]

[0001] The present invention relates to a rice cooker and rice cooker system that allows brand selection. [Background technology]

[0002] Conventionally, rice cookers that allow the user to select a brand of rice in order to cook rice appropriately for each brand have been well known. For example, Patent Document 1 discloses a rice cooker that allows the user to select a category list for searching for a brand of rice, select a desired category from the selected category list, and then select a brand of rice from a brand selection screen that displays the selection results. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2018-143647 Summary of the Invention [Problem to be solved by the invention]

[0004] In the rice cooker of Patent Document 1, a desired category is selected and a brand of rice is selected from the brand selection screen resulting from that selection. However, if the category is, for example, "brands characterized by hardness," only brands of rice with a hard texture are displayed on the brand selection screen, and if a user wishes to select a brand of rice with a different texture, the brand selection screen does not allow selection, making it impossible to select a brand of rice that prioritizes texture. Therefore, in order to select a brand of rice based on a desired texture, such as "sticky, chewy texture," "soft, refreshing texture," or "balanced texture of stickiness and hardness," the user must independently research brands of rice with the desired texture and then select that brand of rice on the rice cooker, which raises the risk of selecting a brand of rice that does not have the desired texture. Furthermore, because it is difficult to select the desired brand of rice from among the more than 800 varieties available, in most cases people refer to information about the taste of rice from magazines, TV, word of mouth, recommendations from retailers, etc., and select a brand of rice that is easy to purchase based on factors such as name recognition, regionality, ease of purchase, and price from a limited range of around 50 to 70 varieties. As a result, there has been dissatisfaction with the limited selection of rice brands with the desired texture.

[0005] Therefore, an object of the present invention is to provide a rice cooker that allows the selection of a brand of rice that prioritizes texture. [Means for solving the problem]

[0006] The rice cooker of the present invention is A texture selection means for selecting the texture of rice; A brand selection means for selecting a brand of rice; a production area selection means for selecting a production area of ​​the rice; and a display means for displaying a first screen that allows the texture to be selected by the texture selection means, a second screen that allows the brand associated with the texture to be selected by the brand selection means by selecting the texture, and a third screen that allows the production area selection means to select a plurality of production areas associated with the selected brand by selecting the brand. The brand selected by the brand selection means and the place of origin selected by the place of origin selection means rice cooking control means for cooking rice according to the ,of Preparation El It is characterized by: [Effects of the Invention]

[0007] According to the rice cooker of the present invention, a desired brand of rice can be selected from the brands of rice corresponding to the preferred texture listed on the display means, a brand of rice that prioritizes texture can be selected, and multiple brands of rice with the desired texture are displayed, expanding the options for rice brands. Furthermore, if the brand of rice to be selected does not correspond to the desired texture, the user can easily decide to select another brand of rice, preventing the user from cooking rice with a brand that does not have the desired texture. [Brief explanation of the drawings]

[0008] [Figure 1] 1 is an explanatory diagram showing an overview of a rice cooker system according to an embodiment of the present invention. [Figure 2] FIG. [Figure 3] FIG. [Figure 4] FIG. 10 is a block diagram showing the electrical configuration of the same. [Figure 5] FIG. 10 is a top view of the operation panel displaying the top screen. [Figure 6] FIG. 10 is a top view of the screen display unit displaying the texture selection screen. [Figure 7] FIG. 10 is a top view of the screen display unit displaying the stock selection screen. [Figure 8] FIG. 10 is a top view of the screen display unit displaying the brand-specific texture selection screen. [Figure 9] 10 is a schematic diagram showing the relationship between the pressure inside the pot and gas molecules. [Figure 10] This is a graph showing the changes in the temperature detected by the pot sensor, the temperature detected by the lid temperature sensor, the output of the heating coil, the output of the lid heater 44, and the pressure inside the pot during decompression and degassing during the rice cooking process and the keep-warm process. [Figure 11] This is a table showing the relationship between the amount of rice cooked and the water absorption of the rice in the rice cooking process, and the corresponding parameters for controlling rice cooking. [Figure 12]FIG. 10 is a top view of a screen display unit displaying a rice selection screen of a rice cooker in a modified example of an embodiment of the present invention. [Figure 13] FIG. 10 is a top view of the screen display unit displaying the brand search screen. DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, embodiments of the rice cooker of the present invention will be described with reference to the accompanying drawings. Note that common parts will be designated by common reference numerals throughout the drawings.

[0010] Figure 1 shows a schematic diagram of the overall configuration of a rice cooker system 100 according to one embodiment of the present invention. In the diagram, reference numeral 1 denotes a rice cooker that enables cooking of food, and reference numeral 2 denotes the Internet, a network that connects information devices such as computers around the world. Rice cooker 1 installed in house H exchanges various data with server 3 on a cloud that is connected to Internet 2 via an access point (not shown) that provides access to Internet 2.

[0011] Reference numeral 4 denotes an information terminal such as a smartphone that enables the display of recipe information related to rice cooking menus to be cooked in the rice cooker 1. The information terminal 4 functions as a means for accessing the Internet 2, and is configured to exchange various data between the information terminal 4 and the server 3 via an access point. The information terminal 4 is also configured to be able to exchange various data directly with the rice cooker 1 without going through the Internet 2, using a communication method such as Bluetooth.

[0012] Server 3 stores brand information such as the name of the rice, texture information such as the texture of each brand of rice, and rice-producing area information such as the place of origin of each brand of rice. The administrator of server 3, who is usually the manufacturer of rice cooker 1, can update the various information stored on server 3, such as the rice brand information, texture information, and rice-producing area information, and keeps this information up to date by updating it with information such as the annual establishment, discontinuation, name change, and change of producing area of ​​brand rice.

[0013] Next, the overall structure of rice cooker 1 will be described with reference to Figures 2 and 3. When viewed from above, rice cooker 1 has a generally rectangular shape with a front, rear, left side, and right side facing each other, and is open at the top. The entire structure is made up of main body 11 and lid 12, which can be opened and closed to cover the top opening of main body 11. Main body 11 has pot housing section 13, which is open at the top, and when lid 12 is opened, a bottomed pot 14, which serves as a container for water and rice (food S) to be cooked, is removably housed in pot housing section 13. Main body 11 is mainly composed of upper frame 15, which forms the top and upper side surfaces, and outer frame 16, which forms the side and bottom surfaces. Upper frame 15 and outer frame 16 are made of synthetic resin, such as PP or ABS polycarbonate. The top and sides of concave pot accommodating section 13 are formed integrally with upper frame 15, while the bottom of pot accommodating section 13 is formed by inner frame 17, which is a separate member from upper frame 15. Inner frame 17 is formed from a synthetic resin such as PET.

[0014] A cord heater 18 is provided at the top end of pot housing portion 3, and cord heater 18 is covered with a metal plate 19, such as an aluminum plate, which has good thermal conductivity. Cord heater 18 and metal plate 19 together form flange heater 20, which serves as a heat-generating device. Pot 14 is housed in pot housing portion 13 in a suspended state, with the underside of flange 21, which extends from approximately the center of pot 14 to the entire periphery, placed on flange heater 20. Flange heater 20 heats flange 21 and the sides of pot 14 during rice cooking and keeping warm, and radiates heat from metal plate 19 toward the gap between main body 11 and lid 12 and the gap between pot housing portion 13 and pot 14, thereby preventing pot 14 from cooling and preventing moisture generated by food S due to heating from condensing on the upper inner surface of pot 14.

[0015] The pot 14 has a main material 22 made of aluminum, which has good thermal conductivity, and a heating element 23 made of a magnetic metal plate such as ferritic stainless steel, which is bonded to the outer surface of the main material 22 from the lower side to the bottom. The outer surface of the inner frame 17, which faces the lower side of the pot 14 toward the bottom, is equipped with a heating coil 24 as a heating means for electromagnetic induction heating of the heating element 23 of the pot 14. The heating coil 24, made of Litz wire, is spirally wound on the outer surface of the bowl-shaped inner frame 17. A cord heater 25, separate from the flange heater 20, is also installed on the inner surface of the lid 12, facing the outer upper surface of the pot 14. The cord heater 25, which serves as a body heater, is fixed to an inner lid ring 26 made of a metal plate such as stainless steel or aluminum, which has good thermal conductivity, to form an inner lid ring heater 27, which serves as a lid side heating means.

[0016] A pot sensor 28, which serves as a pot temperature detection means, is disposed in the center of the bottom of inner frame 17 so as to make elastic contact with the outer bottom surface of pot 14. In this embodiment, pot sensor 28 is configured to detect the temperature of pot 14 and mainly control the heating temperature of the bottom of pot 14 by heating coil 24.

[0017] A lid-opening button 31 is provided in an exposed state on the front upper surface of the lid 12, and when this lid-opening button 31 is pressed, the engagement between the main body 11 and the lid 12 is released, and the lid 12 automatically opens around a hinge shaft 32 as the center of rotation by a hinge spring (not shown) provided at the upper rear of the main body 11. A steam vent unit 34 is detachably attached to the rear upper surface of the lid 12, and is provided with a steam vent 33 that exhausts steam generated from the food being cooked in the pot 14 to the outside of the rice cooker 1.

[0018] The lid 12 is primarily composed of an outer lid 41, which serves as an exterior part forming the upper surface of the exterior casing; a heat sink 42, which forms the underside of the lid 12; and an outer lid cover 43, which serves as a lid base material that connects the outer lid 41 and the heat sink 42 to form the framework of the lid 12. A unitized inner lid assembly 45 is disposed below the lid 12 and serves as the lower part of the lid 12. The inner lid assembly 45 is made of a metal material and has a disk shape with approximately the same diameter as the upper opening of the pot 14. The inner lid assembly 45 includes an inner lid 46 that covers the upper opening of the pot 14, a lid gasket 47 that is an elastic member attached around the entire outside of the inner lid 46 to seal the gap between the inner lid 46 and the pot 14, and a pressure regulator 48 that adjusts the internal pressure of the pot 14. The annular lid gasket 47 contacts the top surface of the pot 14, which is the opening, when the lid body 12 is closed as shown in Figure 3, sealing the gap between the pot 14 and the inner lid 46 and sealing in steam generated from the pot 14.

[0019] Inside lid 12, on the top surface of heat sink 42, there are provided lid heater 44 as a lid heating means, and a thermistor-type lid temperature sensor 51 for controlling the temperature of inner lid 46 by lid heater 44. Lid heater 44 may be an electric heater such as a cord heater, or an electromagnetic induction heating coil. In addition, a steam exhaust path 52 is formed that connects steam port unit 34 and pressure adjustment section 48, and serves as a passageway for releasing steam generated inside pot 14 to the outside. Pressure adjustment section 48 is provided with a pressure adjustment valve 53 that opens and closes steam exhaust path 52 between the interior of pot 14 and steam port unit 34. Pressure regulating valve 53 is ball-shaped and works in conjunction with solenoid 54 provided inside lid 12. Solenoid 54 rotates pressure regulating valve 53 to open steam exhaust path 52 when steam inside pot 14 is to be released to the outside, and to close steam exhaust path 52 when the pressure inside pot 14 is to be pressurized or reduced. When pressurizing, the food to be cooked inside pot 14 is heated by high-frequency current flowing through heating coil 24, and when the internal pressure of pot 14 reaches a predetermined value, pressure regulating valve 53 opens steam exhaust path 52 against its own weight, thereby maintaining the pressure inside pot 14 at or above atmospheric pressure. Furthermore, pressure sensor 30 (see Figure 4) is provided inside lid 12 facing pressure adjustment part 48 and detects the pressure inside pot 14.

[0020] Reference numeral 55 denotes a pressure reducing means for reducing the pressure inside pot 14 below normal atmospheric pressure when lid 12 is closed to main body 11. After pot 14 is placed in pot container 13 and lid 12 is closed, pressure reducing means 55 energizes solenoid 54 to reduce the internal pressure of sealed pot 14 while pressure regulating valve 53 closes steam exhaust path 52. When the pressure inside pot 14 drops below atmospheric pressure by a certain value, pressure reducing pump 56, which serves as the power source for pressure reducing means 55, stops operating, maintaining the pressure inside pot 14 at a reduced pressure. In this embodiment, pressure reducing pump 56 is controlled by pulse width modulation (PMW) control, which pulse-controls the on / off of the motor of pressure reducing pump 56 to change the pump's rotation speed, but other control methods may also be used. Furthermore, to restore the pressure inside pot 14 to the same pressure as the outside air, pressure reducing pump 56 is stopped operating and a path (not shown) connecting pressure reducing pump 56 to the inside of pot 14 is opened. In other words, the pressure reducing means 55 also serves as a pressure returning means for returning the pressure inside the pot 14 from a reduced pressure state to the same pressure as the outside air.

[0021] The top surface of the lid 12 is equipped with a lid-opening button 31, a steam vent unit 34, and an operation panel 37, which serves as the display and operation unit for the rice cooker 1. The operation panel 37 is equipped with a display means 35 that displays various information related to cooking, and an operation means 36 for starting rice cooking and selecting the time and cooking course, and below these is a control PC (Printed Circuit) board 38 equipped with a control IC 67 (see Figure 4) for controlling each part of the rice cooker. The control PC board 38 has a patterned conductive circuit, and by mounting control ICs and other components related to operation and display on this control PC board 38, a display and operation control means 59 is formed that works in conjunction with a heating control means 57, which will be described later.

[0022] Additionally, a unitized heating board assembly 58 including heating control means 57 is disposed inside main body 11. Heating control means 57 is configured to include a microcomputer equipped with a control IC 61 and memory means 62 (see FIG. 4) in order to electrically control each part of rice cooker 1 in combination with display and operation control means 59. Here, upon receiving temperature detection signals from pot sensor 28 and lid temperature sensor 51 and operation signals from operation means 36 via display and operation control means 59, it controls heating coil 24, which heats pot 14 during cooking and keeping warm, and lid heater 44, which heats inner lid 46 of lid body 12, as well as controlling the operation of solenoid 54 and vacuum pump 56. In particular, the heating control means 57 controls the temperature of the bottom of the pot 14 mainly by controlling the heating coil 24 based on the temperature detected by the pot sensor 28, and controls the temperature of the inner lid 24 facing the food being cooked mainly by controlling the lid heater 44 based on the temperature detected by the lid temperature sensor 51.

[0023] Next, the control system for the heating control means 57 and the display / operation control means 59 will be described with reference to Figure 4. In this figure, the heating control means 57 provided in the main body 11 includes a control IC 61, memory means 62, and a timing means (not shown) that constitute a microcomputer. It receives temperature detection signals from the pot sensor 28 and the lid temperature sensor 51, a pressure detection signal from the pressure sensor 30, and a control signal from the display / operation control means 59 to control the heating coil 24 and cord heater 25 that heat the pot 14 during rice cooking and warming, and the lid heater 44 that heats the inner lid 24, as well as the solenoid 54 that operates the pressure regulating valve 53 and the pressure reducing means 55. In particular, the heating control means 57 primarily controls the heating coil 24 based on the temperature detected by the pot sensor 28 to control the temperature of the bottom of the pot 14, and primarily controls the lid heater 44 based on the temperature detected by the lid sensor 34 to control the temperature of the inner lid 24. The heating coil 24, the lid heater 44, and the cord heater 25 described above correspond to heating means 66 that heats the food to be cooked placed in the pot 14.

[0024] The heating control means 57 has rice cooking control means 64 and keep-warm control means 65 in the control IC 61 as functions in the control sequence of the program read from the storage means 62. The rice cooking control means 64 receives a control signal from the display / operation control means 59, which has received an instruction to start rice cooking from the operation means 36, for example, the rice cooking key, and sequentially executes the following processes: a soaking cooking process to promote the absorption of water by the rice placed in the pot 14; a boiling heating process to quickly raise the temperature of the food to a boil; a boiling continuation process to keep the food boiling; and a high-temperature maintenance process to maintain the temperature high enough not to burn the rice, thereby cooking the rice in the pot 14 at the desired pressure. The keep-warm control means 65 also controls the keep-warm process to maintain the rice in the pot 14 at a predetermined keep-warm temperature.

[0025] On the other hand, the display and operation control means 59 includes a control IC 67, memory means 68, and timing means (not shown), which constitute a microcomputer, and controls the display operation of the display means 35 in response to operation signals from the operation means 36 and control signals from the heating control means 57. It also transmits control signals to the heating control means 57, and exchanges information with the outside via the Internet 2 or a communication method such as Bluetooth using communication means 73, such as a communication module, which is installed as a transmitter / receiver to enable wireless communication between the rice cooker 1 and the server 3 or information terminal 4. As functions of the control sequence of the program stored in the memory means 68, the display and operation control means 59 includes operation unit control means 69 which generates various control signals based on operation signals from the operation means 36, display control means 71 which controls the display operation of the display means 35, and condition setting means 72 which works in conjunction with the operation unit control means 69 and display control means 71 to select and set conditions selectable by the operation means 36, for example, to select and set a desired cooking course or rice cooking course from a plurality of cooking courses or rice cooking courses.

[0026] FIG. 5 is a top view of the operation panel 37. FIG. 5 is a top view of the operation panel 37, and FIGS. 6 to 8 are top views of the screen display unit 93. In FIGS. 5 to 8, the upper side of each drawing will be referred to as the "front," the lower side as the "rear," the left side as the "left," and the right side as the "right." The front side of each drawing will be referred to as the "top" and the back side as the "bottom." The display means 35 in FIG. 5 shows the top screen G1. When a user inserts the power plug provided in the main body 1 into a household outlet, the necessary power is supplied to each part of the rice cooker 1. At this time, the display control means 71 controls the screen display unit 93 to display the top screen G1 layout shown in FIG. 5 as the usual initial screen displayed on the display means 35 after a predetermined time has elapsed. The display control means 71 also controls the screen display unit 93 so that the display means 35 displays the layout of this top screen G1 during the rice cooking process, keep-warm process, and scheduled rice cooking process, and controls the screen display unit 93 so that the display means 35 transitions to a dedicated screen when selecting or setting a menu or setting a reservation. In Figure 5, the "cooking rice" LED 95 on the display means 35 of the operation panel 37 is lit, indicating that the rice is in the cooking process, and the screen display unit 93 of the display means 35 shows that "White rice Koshihikari Minamiuonuma," "3.0," and "normal" have been selected.

[0027] Explaining with reference to Figure 5, the operation means 36 is composed of a reservation key 81, a forward key 82, a back key 83, a menu key 84, a texture key 85, and an off key 86, which are arranged in a row on the right side of the operation panel 37, as well as a cooked rice amount key 87, a cooked rice key 88, and a keep warm key 89, which are arranged in a row on the rear side of the operation panel 37, and a touch sensor 90 arranged on the top surface of the screen display unit 93. Here, each of the keys 81 to 89 cannot be operated by a user's touch operation, but functions as a push-type operation means such as a tactile switch that can be operated by pressing, and the touch sensor 90 functions as a non-push-type operation means such as a touch key that can be operated by a user's touch operation by being connected to a control PC board (not shown).

[0028] The rice cooking key 88 is operated to start cooking rice, and when the rice cooking key 88 is pressed, the operation unit control means 69 receives the operation signal from the rice cooking key 88 and sends a control signal to the heating control means 57, and the rice cooking control means 64 controls the start of cooking the food S to be cooked in the main body 1. The keep warm key 89 is operated to keep the food warm, and when the keep warm key 89 is pressed, the operation unit control means 69 receives the operation signal from the keep warm key 89 and sends a control signal to the heating control means 57, and the keep warm control means 65 controls the start of keeping the food S warm and reheating it in the main body 1.

[0029] The off key 86 is operated to stop cooking rice or keeping it warm. When the off key 86 is pressed, the operation signal from the off key 68 is received by the operation control means 69, which sends a control signal to the heating control means 57, causing the rice cooking control means 64 or the keep-warm control means 65 to stop heating the food S to be cooked in the main body 1 and switch to the off state.

[0030] The reservation key 81 is operated when scheduling rice cooking. After pressing the reservation key 81 and setting the reservation time and cooking course, pressing the rice cooking key 88 causes the operation control means 69 to receive the operation signal from the rice cooking key 88 and send a control signal to the heating control means 57, causing the rice cooking control means 64 to start cooking the food S in the main body 1 at the pre-set reservation time, and then the keep-warm control means 65 to start keeping the food warm.

[0031] The forward key 82 and back key 83 are used to set the menu, texture, and amount of rice cooked on the selection screen described below, as well as to adjust the reservation time, current time, and cooking time.

[0032] The menu key 84 is operated when setting the rice menu, for example, "white rice" or "brown rice," and when the menu key 52 is pressed, the operation control means 69 receives an operation signal from the menu key 52, and the display control means 71 controls the screen display unit 93 to transition to a texture selection screen G2 as shown in Fig. 6. The texture key 85 is operated when setting the rice cooking method, such as the hardness or stickiness of the cooked rice, for example, "crisp" or "fluffy," and when the texture key 85 is pressed, the operation control means 69 receives an operation signal from the texture key 85, and the display control means 71 controls the screen display unit 93 to transition to a rice texture selection screen (not shown). The rice cooking amount key 87 is operated when setting the amount of rice cooked for the food item S, and when the rice cooking amount key 87 is pressed, the operation control means 69 receives an operation signal from the rice cooking amount key 87, and the display control means 71 controls the screen display unit 93 so that the display moves to a selection screen (not shown) for the amount of rice cooked. On these selection screens, the forward key 82, back key 83, and touch sensor 90 are used to select and set the rice menu, texture, and amount of rice cooked, respectively.

[0033] The touch sensor 90 is configured such that a plurality of components are arranged as touch keys, each of which is connected by pattern wiring between a transparent electrode portion made of a conductive polymer and a contact portion connected to a control PC board (not shown).By touching one of a plurality of display elements 97 displayed on the screen display portion 93 below the touch sensor 90 with a fingertip, the touch key arranged above that display element 97 and corresponding to that display element 97 is touched and operated, thereby selecting that display element 97.

[0034] The display means 35 is composed of an LCD (Liquid Crystal Display), TFT (Thin-Film-Transistor) liquid crystal, organic EL (Electro Luminescence), etc., and is composed of a screen display unit 93 that displays the current time, the reserved time for completion of rice cooking, the selected rice menu and texture, and the amount of rice cooked, and is arranged side by side on the front part of the operation panel 37 and serves as a status display unit that displays the rice cooking process as a rice cooker, with a "Reservation" LED 94, a "Cooking" LED 95, and a "Keep Warm" LED 96.

[0035] Referring to Figure 5, the display elements 97 arranged on the screen display unit 93 are as follows: a clock display element 97-1 that displays the current time; cooked rice reservation display elements 97-2 and 97-3 that display the reserved time for completion of rice cooking when reservation cooking is set; a cooked rice amount display element 97-4 that displays the selected amount of cooked rice; a selection menu display element 97-5 that lights up to display the selected type of rice, and in Figure 5 shows "White rice Koshihikari Minamiuonuma"; a "brown rice" display element 97-7 and a "porridge" display element 97-8; a "crisp" display element 97-9 that lights up to display the selected texture; a "normal" display element 97-10 and a "fluffy" display element 97-11.

[0036] FIG. 6 shows the texture selection screen G2, which is displayed when the menu key 84 is pressed. Referring to FIG. 6, the texture selection screen G2 is described below. The right side of the screen displays five button display areas B1-B5, one behind the other. The left side of the texture selection display area A2 displays the following texture-related information: a description display element 97-26 displaying information about sticky and chewy textures; a forward arrow display element 97-27; a description display element 97-28 displaying information about balanced textures; a backward arrow display element 97-29; and a description display element 97-30 displaying information about soft and refreshing textures. The "1" button display area B1 includes a "1" display element 97-21. The "2" button display area B2 includes a "2" display element 97-22. The "3" button display section B3 includes a display element 97-23 that reads "3." The "4" button display section B4 includes a display element 97-24 that reads "4." The "5" button display section B1 includes a display element 97-25 that reads "5."

[0037] Button display sections B1 to B5 in texture selection display area A2 are operated to select a texture for selecting the brand of rice to be cooked, and when one of button display sections B1 to B5 is touched, operation control means 69 receives an operation signal from touch sensors 90 arranged on the respective button display sections B1 to B5, and display control means 71 controls screen display section 93 to transition to the corresponding brand selection screen G3 of Figures 7(A) to (E). In addition, an explanatory display element 97-26 for "sticky, chewy texture" is positioned to the left of button display section B1 of "1" so as to remind the user that the texture of the rice of the brand displayed on the screen transitioned to by selecting button display section B1 of "1" is the stickiest and chewiest texture. Similarly, the explanatory display element 97-28 for "balanced texture" is positioned to the left of the "3" button display section B3 to remind the user that the texture of the rice of the brand displayed on the screen transitioned to by selecting the "3" button display section B3 is a texture with a good balance of stickiness and hardness, and the explanatory display element 97-30 for "soft, refreshing texture" is positioned to the left of the "5" button display section B5 to remind the user that the texture of the rice of the brand displayed on the screen transitioned to by selecting the "5" button display section B5 is the softest, refreshing texture. A forward arrow display element 97-27 is placed on the left side of the "2" button display section B3, between the explanatory display element 97-26 for "sticky, chewy texture" and the explanatory display element 97-28 for "balanced texture," so that as the number shown in the button display section decreases, the user is reminded that the texture of the rice of the brand of rice on the screen to which the screen transitions becomes sticky and chewy. Similarly, a backward arrow display element 97-29 is placed on the left side of the "4" button display section B3, between the explanatory display element 97-28 for "balanced texture" and the explanatory display element 97-30 for "soft, refreshing texture," so that as the number shown in the button display section increases, the user is reminded that the texture of the rice of the brand of rice on the screen to which the screen transitions becomes soft and refreshing.

[0038] 7(A)-7(E) show the brand selection screen G3, which is accessed by touching button display sections B1-B5 in the texture selection display area A2 of the texture selection screen G2. In this embodiment, the brand selection screen G3 corresponds to button display sections B1-B5, and therefore brand selection screens G3-1-G3-5 are present. However, the present invention is not limited to this. All rice brands on the brand selection screen G3 may be listed in texture order, and the screen may transition to the section with the texture corresponding to button display sections B1-B5. Referring to FIG. 7(B), the brand selection screen G3 is described. At the front of the screen is a texture number display element 97-41, which indicates the number of button display sections B1-B5 selected on the texture selection screen G2. In FIG. 7(B), a "2" is displayed. Behind the texture number display element 97-41, a brand selection display area A3 is formed, displaying button display sections B11-B17 for rice brands in a front-to-back order.

[0039] The button display sections B11 to B17 in the brand selection display area A3 are displayed for selecting the brand of rice to be cooked, and when any of the button display sections B11 to B17 is touched, the operation control means 69 receives an operation signal from the touch sensor 90 arranged above each button display section B11 to B17, and the display control means 71 controls the screen display section 93 to transition to the brand-by-brand texture selection screen G4 shown in Figure 8.

[0040] Here, button display sections B11 to B17 display different rice brands and representative producing areas for each brand selection screen G3-1 to G3-5. For example, the brand selection screen G3-2 shown in Figure 7(B) has seven button display sections B11 to B17, and display element 97-31 of button display section B11 displays "Koshihikari, Niigata, Honshu, etc." Similarly, display element 97-32 of button display unit B12 displays "Koshiibuki Niigata," display element 97-33 of button display unit B13 displays "Hinohikari Shikoku Kyushu etc.", display element 97-34 of button display unit B14 displays "Nikomaru Shikoku Kyushu," display element 97-35 of button display unit B15 displays "Haenuki Yamagata," display element 97-36 of button display unit B16 displays "Mori no Kuma-san Kumamoto," and display element 97-37 of button display unit B17 displays "Kinuhikari Kansai."

[0041] For example, the brand selection screen G3-1 shown in FIG. 7(A) has three button display areas B11 to B13. The display element 97-31 of button display area B11 displays "Yumepirika Hokkaido," the display element 97-32 of button display area B12 displays "Milky Queen South of Tohoku," and the display element 97-33 of button display area B13 displays "Yumegokochi Yamagata." Similarly, the brand selection screens G3-3, G3-4, and G3-5 have four, three, and seven button display areas, respectively, each displaying a different brand of rice, so that the brands displayed do not overlap with those displayed on other brand selection screens G3. This allows the user to select a desired brand of rice from the listed brands of rice that match the user's preferred texture, allowing the user to select a brand of rice that prioritizes texture. In this embodiment, for the sake of explanation, the brand selection screens G3-1 to G3-5 have three, seven, four, three, and seven button display sections, respectively, allowing a total of 24 different brands of rice to be selected from, but the present invention is not limited to this, and the number of button display sections displayed on each brand selection screen G3 may be different, and the types of rice brands displayed may also be different. Furthermore, rice texture information, rice brand information, and rice production area information stored in the server 3 may be obtained via a network, and the number of button display sections displayed on the brand selection screen G3 and the rice brands displayed in the button display sections may be updated.

[0042] 8(A) and (B) show the brand-specific texture selection screen G4, which is displayed when button display sections B11 to B17 in brand selection display area A3 of brand selection screen G3 are touched. In this embodiment, the brand-specific texture selection screen G4 corresponds to the rice brands displayed in button display sections B11 to B17, and therefore there are as many brand-specific texture selection screens G4 as there are rice brands displayed on brand selection screens G3-1 to G3-5. For example, FIG. 8(A) shows the brand-specific texture selection screen G4 that appears when button display section B11, which displays "Koshihikari, Niigata, Honshu, etc." in display element 97-31, is selected on brand selection screen G3-2.

[0043] 8(A) Explaining the brand-by-brand texture selection screen G4, a brand display element 97-43 indicating the brand of rice displayed in button display portions B11-B17 selected on the brand selection screen G3 is arranged in the front portion, and "Koshihikari" is displayed in Fig. 8(A). Behind the brand display element 97-43, on the right side of the brand-by-brand texture selection screen G4, there is formed a brand-by-origin selection display area A4 displaying three button display portions B21-B23 arranged in front and behind, and on the left side of the brand-by-origin selection display area A4, there are arranged in front and behind a display element 97-51 reading "chewy," a forward arrow display element 97-52, a "balanced" display element 97-53, a backward arrow display element 97-54, and a "refreshing" display element 97-55.

[0044] The button display sections B21 to B23 in the brand and origin selection display area A4 are displayed for selecting the origin of the selected brand of rice, and when any of the button display sections B21 to B23 is touched, the operation control means 69 receives an operation signal from the touch sensor 90 arranged above each button display section B21 to B23, and the display control means 71 controls the screen display section 93 to transition to the top screen G1 and change the display of the selection menu display element 97-5 to the brand of rice selected on the brand selection screen G3 and the origin of the rice selected on the brand-specific texture selection screen G4.

[0045] Here, button display sections B21 to B23 display the name of the place of origin corresponding to the selected brand of rice. For example, brand-origin selection display area A4 shown in FIG. 8(A) has three button display sections B21 to B23. Display element 97-44 of button display section B21 displays "All of Niigata." Similarly, display element 97-45 of button display section B22 displays "Minamiuonuma," and display element 97-46 of button display section B23 displays "Toyama." This allows multiple brands of rice with the desired texture to be displayed, expanding the options for rice brands. Furthermore, if the brand of rice to be selected does not match the desired texture, the user can easily decide to select a different brand of rice. This prevents the user from cooking rice with a brand of rice that does not have the desired texture, thereby preventing the user from purchasing brand rice that does not have the desired texture.

[0046] In addition, in the brand-specific texture selection screen G4, similar to the texture selection screen G2, the display element 97-51 for "chewy," the display element 97-52 for "forward arrow," the display element 97-53 for "balanced," the display element 97-54 for "backward arrow," and the display element 97-55 for "refreshing" are arranged in a front-to-back order on the left side of the brand-origin selection display area A4, and the display element 97-53 for "balanced" is arranged on the left side of the button display section B22, indicating that the texture of "Minamiuonuma" koshihikari is a texture with a good balance of stickiness and hardness. Button display B21 is arranged in front of button display B22 to remind the user that the texture of "Niigata-wide" koshihikari is stickier and chewier than the texture of "Minamiuonuma" koshihikari, and button display B23 is arranged behind button display B22 to remind the user that the texture of "Toyama" koshihikari is softer and lighter than the texture of "Minamiuonuma" koshihikari. In this way, the brand-by-brand texture selection screen G4 displays the selection of rice production area in association with the hardness and stickiness of the rice, which is the texture selected on the texture selection screen G2, allowing the user to select a brand of rice with a texture that better suits their preference.

[0047] Furthermore, the display and operation control means 59 uses the communication means 73 to acquire rice texture information, rice brand information, and rice production area information stored in the server 3 via the network, and after starting to use the rice cooker 1, can acquire information such as the establishment, discontinuation, name change, and production area change of brand rice by year, and can always update the texture selection screen G2, which lists the texture information of rice brands, the brand selection screen G3, which lists rice brands, and the brand-by-brand texture selection screen G4, which lists rice production areas. Furthermore, because the rice brand information and rice production area information are stored in the server 3, the administrator of the server 3 can update this information at any time, and keep this information up to date.

[0048] Next, the operation of the rice cooker 1 configured as described above in the rice cooking process will be described with reference to Figures 9 to 11. Figure 9 is a schematic diagram showing the relationship between the pressure inside the pot 14 and the gas molecules, and Figure 10 is a diagram showing the relationship between the temperature t1 detected by the pot sensor 28, the temperature t2 detected by the lid temperature sensor 51, and the output W of the heating coil 24 in the rice cooking process and the keep-warm process of the rice cooker 1 of this embodiment. C and the output W of the lid heater 44 L FIG. 11 is a graph showing the change in pressure P during decompression in the pot 14, and FIG. 12 is a table showing the relationship between the amount of rice cooked in the food S and the water absorption of the rice in the food S during the rice cooking process, and the corresponding parameters for rice cooking control such as time, duty ratio, and output.

[0049] It is known that the balance of appropriate hardness and stickiness in the texture of rice preferred in Japanese food culture depends on the amylose and protein content. Low-amylose rice, which is considered to have good taste, is known to have a high amylopectin content, which allows it to absorb more water during pre-soaking before cooking and retain more water during gelatinization. Low-protein rice is also known to have protein granules that do not inhibit starch absorption and expansion.

[0050] In other words, for example, when cooking rice using the same pot 14, the same heating means 66, the same amount of rice to be cooked, the same amount of water to be added, and the same cooking course, there is a difference in the amount of water absorbed by the rice between low-amylose rice or low-protein rice and high-amylose rice or high-protein rice, and when cooking low-amylose rice or low-protein rice, the temperature of the water in the food being cooked S rises more quickly during the cooking process. The reasons for this are that the rice absorbs more water before boiling, so it takes less time to boil when boiling, the amount of water absorbed and retained by the rice during boiling gelatinization is also large, so there is less water not absorbed by the rice after boiling, and it takes less time for the rice to dry out, and because more water is absorbed by the rice, less water evaporates during the cooking process, and when rice is cooked immediately after washing without using a timer or a soaking cooking process to pre-absorb water, the rice absorbs more water when the water is heated to increase the rice's water absorption, and the amount of water not absorbed by the rice over time is less, so the water temperature rises quickly in a constant heating environment.

[0051] This is also related to differences in the precision of the pounding during rice milling, the freshness of the polished rice after milling, and the hardness and pH of the water used for the food to be cooked S. For example, the more precisely the rice is milled, the better the water absorption of the rice, and the fresher the rice is after milling, the better the water absorption of the rice. For example, if the pH of the water for the food to be cooked S is set to a weak acidity of around 6.8 (6.5 to 7.0), which is considered suitable for rice cooking, if the water quality is hard, the water absorption of the rice will be poor, but if the water hardness is soft, with a hardness of 30 to 50 mg / L, the water absorption of the water will be good. It is known that rice's water absorption characteristics vary depending on the precision of rice pounding, its freshness after washing, and the water quality, and these differences in water absorption characteristics theoretically correspond to changes in the temperature rise of the water in the food item S due to the differences in the thermal water absorption characteristics of rice during the cooking process, whether it is amylose rice or low-protein rice, as mentioned above.Therefore, if the rice in the food item S is pounded with good precision, is fresh after washing, and the water in the food item S has a quality suitable for cooking, the temperature of the water in the food item S will rise more quickly for the reasons mentioned above.

[0052] In addition to protein content and amylose content, differences in rice variety and the enzymatic activity of rice endosperm enzymes, which vary depending on the region of origin even for the same variety, are known to affect the stickiness of cooked rice. However, enzyme activity promotes rice gelatinization, which is the catalytic action that converts beta starch to alpha starch. Since gelatinization involves heat and water, all types of rice have good thermal and water absorption properties that result in sticky rice when cooked. Therefore, the rice cooker of this embodiment is configured as follows to enable optimal cooking that brings out the characteristics of each brand of rice from each region of origin.

[0053] The relationship between the pressure inside the pot 14 and gas molecules will be explained with reference to Figure 9. Henry's law, which states that "when a dilute solution containing a volatile solute is in equilibrium with a gas phase, the partial pressure of the solute in the gas phase is proportional to its concentration in the solution," is a well-known law relating to pressure and gas molecules. In other words, when a liquid and a gas are in contact, reducing the pressure on the gas side also reduces the amount of gas dissolved in the liquid. The rice cooker 1 of this embodiment applies this law by reducing the pressure inside the pot surrounded by the pot 14 and inner lid 22, promoting degassing of oxygen and volatile odor components dissolved in the water of the food item S from the liquid water to gaseous air A. This degassing process reduces the amount of gas dissolved in the liquid, promoting water permeability into the rice. Furthermore, reducing the pressure on the water surface lowers the boiling point of water, which in turn increases the movement of water molecules below the boiling point. This increases the movement of water in the food item S and improves water absorption. Furthermore, heating this water activates the molecular motion of the water molecules, more effectively reducing the oxygen dissolved in the water and improving the water absorption by the rice.

[0054] The operation of this embodiment during rice cooking will be described. Rice and water are placed in pot 14 as the food to be cooked S, and after placing this in pot accommodating section 13 of main body 11, lid 12 is closed. Around the same time, when the power plug of the rice cooker 1 is inserted into an outlet and power is supplied, the rice cooker 1 enters the initial off (standby) state in which neither cooking nor keeping rice warm is being performed, and the display control means 71 controls the screen display unit 93 to display the top screen G1, the current time in the clock display element 97-1, and the current cooking amount, cooking menu, and texture settings stored in the storage means 68 in the cooking amount display element 97-4, the cooking menu related display elements 97-5, 97-7, 97-8, and the texture related display elements 97-9 to 97-11. For example, as shown in FIG. 5, the display control means 59 displays "8:00" in the clock display element 97-1, "3.0" in the cooking amount display element 97-4, and "White rice Koshihikari" in the selection menu display element 97-5. The screen display unit 93 is controlled to display "Minamiuonuma" and to light up the display element 97-10 for "normal" among the display elements relating to texture.

[0055] Here, as described above, the brand of rice and the region of origin of the rice are selected. For example, by pressing the menu key 84, the texture selection screen G2 is displayed, and then the button display section B2 with "2" in the texture selection display area A2 is touched to display the brand selection screen G3-2. By touching the button display section B11 displaying "Koshihikari, Niigata, Honshu, etc.", the brand-specific texture selection screen G4 is displayed, and then the button display section B22 displaying "Minamiuonuma" is touched. As shown in FIG. 8(B), this button display section B22 is selected, and the display control means 71 controls the screen display section 93 to display the top screen G1 and display "White rice, Koshihikari, Minamiuonuma" in the selection menu display element 97-5.

[0056] When the rice cooking key 88 on the operating means 36 is pressed after the rice cooking amount, rice cooking menu, and texture have been set, the operation signal is accepted by the operation control means 69, and the condition setting means 72 stores the selected rice cooking amount, rice cooking menu, and texture in the memory means 57 as the setting for the current rice cooking course, with the "3.0" displayed in the rice cooking amount display element 97-4, the rice displayed in the selection menu display element 97-5, and the "normal" lit up among the texture-related display elements, and sends information on the heating pattern corresponding to the set rice cooking course to the heating control means 40. In response to this, the heating control means 40, using the rice cooking control means 64 incorporated in the control IC 61, performs the rice cooking steps of the soaking cooking step, the boiling heating step, the continuing boiling step, and the high temperature maintenance step (steaming step) on the food to be cooked in the pot 14 in accordance with the heating pattern of the set rice cooking course. The display control means 59 also controls the screen display unit 93 to display the set rice cooking menu settings on the selected menu display element 97-5 during each rice cooking operation in the rice cooking process, and controls the screen display unit 93 to light up the display element related to the selected texture, and to light up the "cooking rice" LED 95.

[0057] To explain the operation of the rice cooking process, upon receiving information sent from the display / operation control means 59, the process shifts to the soaking process, and the rice cooking control means 64 controls the operation of the solenoid 54 and the pressure reduction means 55 so that the pressure inside the pot 14 is reduced below atmospheric pressure during the soaking process. Specifically, when the soaking process begins, the rice cooking control means 64 switches the solenoid 54 from a non-energized state to an energized state, and closes the steam exhaust path 52 with the pressure adjustment valve 53. Then, in this state, the rice cooking control means 64 opens the path of the pressure reduction means 55 based on pressure detection by the pressure sensor 30, and continuously operates the pressure reduction pump 56 to perform a vacuum by removing air from inside the sealed pot 14 with the pressure reduction pump 56. Thereafter, based on pressure detection by the pressure sensor 30, the rice cooking control means 64 controls the pressure reduction pump 56 so that the pressure inside the pot 14 is maintained at a reduced pressure below a certain value. In this way, the inside of the pot 14 is kept under reduced pressure throughout the entire period of the soaking process.

[0058] The rice cooking control means 64 also performs a first soaking process to promote water absorption by the rice and at the same time determine the amount of rice cooked for the food S in the pot 5 and the water absorption of the rice for the food S from the time and amount of heat required to reach a predetermined temperature. In the first soaking process, the rice cooking control means 64 first controls the heating coil 24 to heat the pot 14 with a fixed amount of heat at a fixed output W1 for a fixed time T1, and then controls the heating coil 24 to stop heating the pot 14 for a fixed time T2. Here, the rice cooking control means 64 determines the amount of rice cooked for the food S in the pot 14 from the difference (A) between the detected temperature t1 of the pot sensor 28 at (1), which is the highest detected temperature t1 during the time T2 period, and at (2), which is the detected temperature t1 after the time T2 has elapsed.For example, if the difference (A) in the detected temperature t1 is 3°C or more ((2) ≧ (1) + 3°C), it is determined that the amount of food S to be cooked is small, since the temperature of the food S rose even when heating to the pot 14 was stopped.On the other hand, if the difference (A) in the detected temperature t1 is below -2°C ((2) < (1) -2°C), it is determined that the temperature of the food S to be cooked dropped immediately after heating to the pot 14 was stopped, so it is determined that the amount of food S to be cooked is large.If the difference (A) in the detected temperature t1 is less than 3°C but not less than -2°C ((1) + 3°C > (2) ≧ (1) - 2°C), it is determined that the amount of food S to be cooked is medium. The rice cooking control means 64 then compares the rice cooking amount for the set rice cooking course, for example, in this case, "3.0" displayed on the rice cooking amount display element 97-4 on the top screen G1 of Figure 5, with the rice cooking amount for the food S determined this time, and if the rice cooking amounts match, it carries out the rice cooking process using the same rice cooking amount setting, but if they differ, it changes the rice cooking amount setting to the determined amount and carries out the rice cooking process.

[0059] After determining the amount of rice to be cooked for the food item S, the rice cooking control means 64 controls the heating coil 24 to heat the pot 14 at a fixed amount of heat, i.e., at a fixed output W2 for a period of time T3, and then controls the heating coil 24 to stop heating the pot 14 for a fixed period of time T4. Here, the rice cooking control means 64 of this embodiment changes the length of time T3 according to the amount of rice to be cooked for the food item S determined from the difference (A) in the detected temperature t1, and sets time T3 to be longer the greater the amount of rice to be cooked; for example, it is set to 30 seconds if the amount of rice to be cooked for the food item S is small, 60 seconds if it is a medium amount, and 90 seconds if it is a large amount.

[0060] The rice cooking control means 64 determines the water absorption characteristics of the rice of the food S in the pot 14 from the difference (b) in the detected temperature t1 of the pot sensor 28 between (3), which is the highest temperature of the detected temperature t1 during the time T4 period, and (4), which is the detected temperature t1 after the time T4 has elapsed.For example, if the difference (b) in the detected temperature t1 is 0°C or higher ((4)≧(3)), it is determined that the rice of the food S has good water absorption.On the other hand, if the difference (a) in the detected temperature t1 is below -5°C ((4)<(3)-5°C), it is determined that the rice of the food S has poor water absorption.If the difference (b) in the detected temperature t1 is below 0°C but above -5°C ((3)>(4)≧(3)-5°C), it is determined that the rice of the food S has poor water absorption. After that, when time T4 has elapsed and the determination of the water absorption of the rice of the food S in the pot 14 has been completed, the process moves to the second soaking cooking step.

[0061] In the second soaking step of the soaking cooking process, the rice cooking control means 53 controls the heating coil 24 to heat the pot 14 to a temperature set in the rice cooking course based on the selected brand of rice and rice origin at a predetermined output, based on the temperature detected by the pot sensor 14, and maintain that temperature to promote water absorption by the rice. The set temperature is preferably 45 to 55°C. The duration of the second soaking step, time T5, is set, for example, between 10 and 20 minutes, based on the selected brand of rice, rice origin, the amount of cooked rice (S) determined in the first soaking step, and the water absorption of the rice (S). The length of time T5, which is set based on the amount of cooked rice (S) and the water absorption of the rice (S) determined in the first soaking step, is calculated, for example, according to the table in Figure 11(A). 11(A), the time T5 is configured to become longer as the amount of cooked rice of the food item S increases, and also as the water absorbency of the rice of the food item S decreases. The time T5 is also set based on the selected texture, so that when the display element 97-9 for "crisp" is selected, the time T5 is configured to be shorter by a predetermined percentage, such as 20%, from the set time T5, and when the display element 97-11 for "fluffy" is selected, the time T5 is configured to be longer by a predetermined percentage, such as 20% from the set time T5.

[0062] During the second soaking process, the vacuum pump 56 is operated to reduce the pressure inside the pot 14. In this embodiment, the internal pressure of the pot 14 is adjusted by changing the duty ratio of the PWM-controlled vacuum pump 56. The duty ratio of the vacuum pump 56 during the second soaking process is set based on the amount of rice cooked for the food item S determined during the first soaking process and the water absorption of the rice in the food item S. For example, when the set temperature for the food item S is 50°C, the duty ratio of the vacuum pump 56 is calculated according to the table in Figure 11(B). The higher the duty ratio, the lower the pressure at which the reduced pressure is maintained inside the pot 14. In the table in Figure 11(B), the duty ratio increases as the amount of rice cooked for the food item S increases, and also as the water absorption of the rice in the food item S decreases. After time T5 has elapsed, the second soaking process ends and the process moves to the next boiling heating process.

[0063] When the process moves to the boiling heating step, the rice cooking control means 64 controls the heating coil 24 to continuously energize until boiling of the food item S is detected. This heats the food item S in the pot 14 more strongly than in the soaking cooking step, raising the food item S to boiling temperature in a short period of time. The output power W3 of the heating coil 24 at this time is set based on the selected brand of rice, the region of origin of the rice, and the amount of rice to be cooked for the food item S determined in the first soaking step. The value of the output power W3, which is set based on the amount of rice to be cooked for the food item S determined in the first soaking step, is calculated, for example, according to the table in Figure 11(C). The table in Figure 11(C) is configured so that the output power W3 increases as the amount of rice to be cooked for the food item S increases.

[0064] The rice cooking control means 64 also stops the operation of the pressure reducing pump 56, closes the path of the pressure reducing means 55, and temporarily de-energizes the solenoid 54 to retract the pressure adjusting valve 53. As a result, the steam exhaust path 52 opens, connecting the inside and outside of the pot 14 without sealing it, and the inside of the pot 14 immediately returns to the normal pressure, the same as the outside air. After that, the rice cooking control means 53 switches the solenoid 27 to a conducting state in a short time, and when the inside of the pot 5 is sealed again, the inside of the pot 5 continues to be pressurized because the food to be cooked inside the pot 5 is still being heated strongly.

[0065] Thereafter, when rice cooking control means 64 detects from the temperature detection signal from pot sensor 14 that pot temperature t1 has reached a predetermined temperature or above, for example 90°C, and also detects from the temperature detection signal from lid temperature sensor 34 that lid temperature t2 has reached a predetermined temperature or above, for example 90°C, it begins boiling detection control to detect boiling of the food to be cooked S under pressure. Rice cooking control means 64 continues to control the continuous flow of electricity to heating coil 24 and cord heater 25 to strongly heat the food to be cooked S inside pot 14, while calculating the slope of the detected temperatures, or how much the temperatures detected by pot sensor 28 and lid temperature sensor 51 will rise over a predetermined period of time.

[0066] Specifically, when the rice cooking control means 64 calculates, from the temperature detected by the pot sensor 28, that the rise in the pot temperature t1 (the temperature at the bottom of the pot 14) has fallen to a predetermined rate of rise, such as 3°C or less in 120 seconds, it determines that boiling has been detected due to a change in the rate of rise of the pot temperature t1, as shown in (5) of Figure 10. Furthermore, when the rice cooking control means 64 calculates, from the temperature detected by the lid temperature sensor 51, that the rise in the lid temperature t2 (the temperature of the inner lid 46) has fallen to a predetermined rate of rise, such as 1°C or less in 60 seconds, it determines that boiling has been detected due to a change in the rate of rise of the lid temperature t2, as shown in (6) of Figure 10. The predetermined rates of rise of the pot temperature t1 and the lid temperature t2 used to detect boiling may be adjusted and set according to the amount of rice cooked for the food item S determined in the first soaking step. When the rice cooking control means 64 detects boiling due to a change in the rate of temperature rise of the pan temperature t1 and also detects boiling due to a change in the rate of temperature rise of the lid temperature t2, it determines that boiling of the food to be cooked S has been detected, and stores the temperature ST of the pan temperature t1 at which boiling was detected and the time when boiling was detected in the memory means 62. When boiling of the food to be cooked S is detected, the process moves to the next boiling continuation step.

[0067] When the process moves to the continuing boiling step, rice cooking control means 53 controls the on / off of heating coil 12 and body heater 11 so that pot temperature t1, based on the temperature detected by pot sensor 14, is maintained at a predetermined temperature, for example, 98°C or higher, and controls lid heater 33 to be continuously energized so that lid temperature t2, based on the temperature detected by lid temperature sensor 34, is maintained at a predetermined temperature, for example, 98°C or higher, thereby continuing the boiling state of the food to be cooked. Here, rice cooking control means 53 determines the water absorption of the rice of the food to be cooked S based on the time (C) from the time when pot temperature t1, based on the temperature detected by pot sensor 14, is detected to be, for example, 60°C, to the time when boiling is detected, and compares this with the water absorption of the rice of the food to be cooked S determined in the first soaking step. If there is a difference, the setting is changed to the water absorption of the rice determined this time, and the operation of the subsequent rice cooking steps is carried out. For example, if the time (c) is less than 4 minutes ((c)<4 minutes), the rice cooking control means 53 determines that the rice is overcooked or that the rice has good water absorption properties, and controls the heating coil 24 to reduce the output after boiling is detected to, for example, about 50% of boiling heating, and if the time (c) is 6 minutes or more ((c)≧6 minutes), the rice cooking control means 53 determines that the rice is undercooked or that the rice has poor water absorption properties, and controls the heating coil 24 to reduce the output after boiling is detected to, for example, about 80% of boiling heating.

[0068] Specifically, the output W4 of the heating coil 24 at this time is set based on the selected brand of rice, the region of origin of the rice, the amount of cooked rice of the food item S determined in the first soaking step, and the water absorbency of the rice of the food item S determined in the continuous boiling step. The magnitude of the output W4, which is set based on the amount of cooked rice of the food item S determined in the first soaking step, is calculated, for example, according to the table in Figure 11(D). In the table in Figure 11(D), the output W4 increases as the amount of cooked rice of the food item S increases, and also increases as the water absorbency of the rice of the food item S decreases. The output W4 is also set based on the selected texture, and when the display element 97-9 for "crisp" is selected, the output is reduced by a predetermined percentage, for example, 20%, from the set output W4, whereas when the display element 97-11 for "plump" is selected, the output is increased by a predetermined percentage, for example, 20%, from the set output W4.

[0069] Furthermore, once the boiling process has commenced, the rice cooking control means 53 periodically controls the on / off of the solenoid 27 to repeatedly change the pressure inside the pot 5 between normal pressure and a pressure P higher than atmospheric pressure, and periodically opens and closes the steam exhaust path 25 with the pressure regulating valve 26. The rice cooking control means 53 also controls the on / off of the lid heater 44 to manage the temperature and prevent condensation from forming on the inner lid 46.

[0070] When the water inside pot 14 runs out during the continuing boiling step and the temperature detected by pot sensor 14 reaches the predetermined dry-up temperature as shown in (7) of Figure 10, rice cooking control means 53 determines that it has detected that the food S inside pot 5 is done cooking, and calculates the time (d) from the time of boiling detection stored in memory means 62 to the time when it detects the dry-up temperature (7) and detects that the food S is done cooking. When it detects that the food S is done cooking, the continuing boiling step ends and the process moves to the next high temperature maintenance step.

[0071] During the high temperature maintenance step, rice cooking control means 53 controls the temperature by turning on and off lid heater 44 according to the temperature detected by lid temperature sensor 34, preventing condensation from forming on inner lid 46, and controls the temperature at the bottom of pot 14 by turning on and off heating coil 24 so that the temperature is maintained high enough to prevent the rice inside pot 14 from burning. Here, rice cooking control means 53 determines the water absorbency of the rice of the food item S based on the calculated time (d) from the time when boiling is detected to the time when it is detected that the food item S is cooked, and if there is a difference between this and the water absorbency of the rice of the food item S determined in the boiling continuation step, it changes the setting to the water absorbency of the rice determined this time and performs the subsequent rice cooking steps. For example, if the time (d) is 4 minutes or less ((c)≦4 minutes), the rice cooking control means 53 determines that the rice is overcooked or that the rice has good water absorption properties, and on the other hand, if the time (d) is 6 minutes or more ((c)≧6 minutes), the rice cooking control means 53 determines that the rice is undercooked or that the rice has poor water absorption properties.

[0072] The time T6 for the continuing boiling step + maintaining high temperature step is set based on the selected brand of rice, the region of origin of the rice, the amount of cooked rice for the food item S determined in the first soaking step, and the water absorbency of the rice for the food item S determined in the maintaining high temperature step. The length of time T6, which is set based on the amount of cooked rice for the food item S determined in the first soaking step and the water absorbency of the rice for the food item S determined in the maintaining high temperature step, is calculated, for example, according to the table in Figure 11(E). The table in Figure 11(E) is configured so that time T6 becomes longer as the amount of cooked rice for the food item S increases, and also as the water absorbency of the rice for the food item S decreases.

[0073] During the high-temperature maintaining step, rice cooking control means 53 controls the power on / off of heating coil 24 at a predetermined output, such as 500 W, based on the temperature detected by pot sensor 14, using temperature ST, stored in memory means 62, as a reference when boiling is detected for pot temperature t1. When pot temperature t1 is detected to be below temperature ST, heating coil 24 is started, and when pot temperature t1 is detected to be equal to or higher than temperature ST, heating coil 24 is stopped. The output of heating coil 24 is also set based on the selected texture; when display element 97-9 for "crisp" is selected, the output is increased by a predetermined amount, such as 800 W. When pot temperature t1 is detected to be below temperature ST + 5°C, heating coil 24 is started, and when pot temperature t1 is detected to be equal to or higher than temperature ST + 5°C, heating coil 24 is stopped. On the other hand, when the "Fluffy" display element 97-11 is selected, the output is configured to be reduced by a predetermined percentage, for example, 400W, and the heating coil 24 is controlled so that the pot 14 is heated when it is detected that the pot temperature t1 is below the temperature ST-2°C, and the heating of the pot 14 is stopped when it is detected that the pot temperature t1 is above the temperature ST-2°C.

[0074] The rice cooking control means 53 controls the temperature by turning on and off the lid heater 44 during the high temperature maintenance step, but as the water in the pot 14 evaporates and the amount of evaporated water decreases, the amount of condensation on the inner lid 46 decreases, and therefore the lid temperature t2 of the inner lid 46 rises due to the heating of the lid heater 44. Then, when the temperature detected by the lid temperature sensor 34 reaches the predetermined dry-up temperature (8), the rice cooking control means 53 controls the lid heater 44 to reduce its output and the amount of heat, preventing the rice in the pot 14 from burning. The rice cooking control means 53 also calculates the time (E) from when the temperature detected by the pot sensor 14 reaches the dry-up temperature (7) to when the temperature detected by the lid temperature sensor 34 reaches the dry-up temperature (8). If the time (E) is greater than, for example, three minutes and it is not possible to detect that the temperature detected by the lid temperature sensor 34 has reached the predetermined dry-up temperature within three minutes, the means 53 controls the heating coil 24 to increase the output W5 of the heating coil 24 to intensify the heat applied to the pot 14, thereby promoting evaporation of moisture around the rice grains of the food S and preventing the rice from becoming watery. When time T6 has elapsed, the high-temperature maintaining step ends, the rice cooking step is completed, and the process moves on to the next keep-warm step.

[0075] As described above, the rice cooker 1 of this embodiment includes the button display units B11 to B17 and touch sensor 90 on the brand selection screen G3 as brand selection means for selecting a brand of rice, the rice cooking control unit 64 for cooking rice according to the brand of rice selected using the button display units B11 to B17 and touch sensor 90, and the texture selection screen G3 on which button display units B1 to B5 corresponding to texture information related to the texture of rice, such as the explanatory display element 97-26 of "sticky, chewy texture" and the explanatory display element 97-30 of "soft, refreshing texture," are displayed. The display means 35 is provided with a screen display section 93 that displays a brand selection screen G3 showing the rice brands associated with the texture information, and button display sections B1 to B5 and a touch sensor 90 on the texture selection screen G2 as texture selection means for selecting texture information, and by selecting texture information using the button display sections B1 to B5 and the touch sensor 90, button display sections B11 to B17 on the brand selection screen G3 showing the rice brands associated with the texture information are displayed on the screen display section 93.

[0076] With this configuration, the desired brand of rice can be selected from button display sections B11 to B17, which show brands of rice that match the user's preferred texture listed on texture selection screen G2, allowing the user to select a brand of rice that prioritizes texture, and since multiple brands of rice with the desired texture are displayed, the user has a wider range of options for rice brands. Also, if the brand of rice to be selected does not match the desired texture, the user can easily decide to select a different brand of rice, preventing the user from cooking rice with a brand that does not match the desired texture, and therefore preventing the user from purchasing a brand of rice that does not have the desired texture.

[0077] The rice cooker 1 of this embodiment is also equipped with button display units B11 to B17 and a touch sensor 90 on a brand selection screen G3 as a brand selection means for selecting a brand of rice, button display units B21 to B23 and a touch sensor 90 on a brand-specific texture selection screen G4 as a production area selection means for selecting a rice production area, rice cooking control means 64 that cooks rice according to the brand of rice selected using the button display units B11 to B17 and the touch sensor 90 and the production area of ​​the rice selected using the button display units B21 to B23 and the touch sensor 90, and a screen display unit 93 of display means 35 that displays the brand selection screen G3 showing the brand of rice and the brand-specific texture selection screen G4 showing the production area of ​​the rice, and is configured so that by selecting a brand of rice using the button display units B11 to B17 and the touch sensor 90, the brand-specific texture selection screen G4 showing the multiple production areas of that brand of rice is displayed on the screen display unit 93.

[0078] With this configuration, after selecting a desired brand of rice from button displays B11-B17 showing the brand of rice, the user can further select the desired region of origin of the rice from button displays B21-B23 showing the region of origin of the rice. Because texture differs depending on the region of origin of rice, the user can select a brand of rice that prioritizes texture, thereby expanding the options for brands of rice with the desired texture. Furthermore, if the brand of rice or region of origin of rice to be selected does not match the desired texture, the user can easily decide to select a different brand of rice or a different region of origin. This prevents the user from selecting a brand of rice that does not have the desired texture, and therefore prevents the user from purchasing a brand of rice that does not have the desired texture.

[0079] Furthermore, in the rice cooker 1 of this embodiment, the origin of the rice shown in the button display sections B11 to B17 on the brand-by-brand texture selection screen G4 is displayed on the screen display section 93 in association with the texture information display element 97-51 for "chewy" and the display element 97-55 for "refreshing," which are associated with the button display sections B1 to B5 on the texture selection screen G2, allowing the user to select a brand of rice with a texture that better suits their preferences.

[0080] The rice cooker system 100 of this embodiment includes a rice cooker 1 and a server 3 connected to the rice cooker 1 via the Internet 2 as a network, and is configured so that brand information on rice brands and texture information for these rice brands are stored in the server 3. Therefore, after starting to use the rice cooker 1, the brand information on rice brands and texture information for these rice brands can be obtained, and the texture selection screen G2, which lists the texture information for rice brands, and the brand selection screen G3, which lists rice brands, can be updated at any time.

[0081] The rice cooker system 100 of this embodiment includes a rice cooker 1 and a server 3 connected to the rice cooker 1 via the Internet 2 as a network, and is configured so that brand information on rice brands and origin information on these brand rice are stored in the server 3. Therefore, after starting to use the rice cooker 1, the brand information on rice brands and origin information on these brand rice can be obtained, and the brand selection screen G3 as a list of rice brands and the brand-by-brand texture selection screen G4 as a list of rice origins can be kept up to date at any time.

[0082] 12 and 13 show a modified version of this embodiment. The rice cooker 1' of this modified version displays rice brands categorized into rows of a Japanese syllabary, which is a predetermined classification, and further includes a brand search means that can search for rice brands based on the rows of the Japanese syllabary. The rest of the rice cooker is the same as the rice cooker 1 of this embodiment, so a description thereof will be omitted.

[0083] 12 shows the rice selection screen G5 to which the screen transitions when the menu key 84 is pressed. Referring to the figure, the rice selection screen G5 is explained. At the front of the screen, a display element 97-61 reading "Please select rice" is arranged, and behind the display element 97-61, a rice selection display area A5 is formed, displaying six button display sections B31 to B36 arranged front to back, left to right. Here, the button display section B31 for "White rice, random brand" includes a display element 97-62 that reads "White rice, random brand," the button display section B32 for "White rice, brand selection" includes a display element 97-63 that reads "White rice, brand selection," the button display section B33 for "White rice, texture selection" includes a display element 97-64 that reads "White rice, texture selection," the button display section B34 for "Brown rice" includes a display element 97-65 that reads "Brown rice," the button display section B35 for "Mixed grain rice" includes a display element 97-66 that reads "Mixed grain rice," and the button display section B36 for "No-wash rice, random brand" includes a display element 97-67 that reads "No-wash rice, random brand."

[0084] Also, at the rear of the rice selection screen G5, a button display section B37 including a display element 97-68 for "Back" and a button display section B38 including a display element 97-69 for "Cancel" are arranged side by side.

[0085] Button display sections B31 to B36 in the rice selection display area A5 are operated to select the type of rice to be cooked, and when any of button display sections B31, B34 to B36, for example, button display section B36 for "unwashed rice, random brand," is touched, operation control means 69 receives an operation signal from touch sensor 90 arranged on each of button display sections B31, B34 to B36, for example, button display section B36 for "unwashed rice, random brand," and display control means 71 controls screen display section 93 to transition to top screen G1 and change the display of selection menu display element 97-5 to the display of the button display section that was touched, for example, to "unwashed rice, random brand."

[0086] Furthermore, when the "White Rice Brand Selection" button display section B32 is touched, the operation control means 69 receives an operation signal from the touch sensor 90 arranged above the "White Rice Brand Selection" button display section B32, and the display control means 71 controls the screen display section 93 to display the brand search screen G6 as shown in Figure 13.

[0087] When the "White rice texture selection" button display section B33 is touched, the operation control means 69 receives an operation signal from the touch sensor 90 disposed above the "White rice texture selection" button display section B33, and the display control means 71 controls the screen display section 93 to display the texture selection screen G2 as shown in Fig. 6. The subsequent operations are the same as those described above, and therefore will not be described further.

[0088] The "Back" button display section B37 is operated to discard the settings on the current screen, for example, the rice selection screen G5, and return to the previous screen, for example, the top screen G1. When the "Back" button display section B37 is touched, the operation control means 69 receives an operation signal from the touch sensor 90 arranged above the "Back" button display section B37, and the display control means 71 controls the screen display section 93 to discard the settings currently displayed on the screen display section 93, return to the previous screen, for example, the top screen G1, and display the settings that were displayed on the previous screen.

[0089] The "Cancel" button display section B38 is operated to discard the settings on the current screen, for example, the rice selection screen G2, and return to the top screen G1. When the "Cancel" button display section B38 is touched, the operation control means 69 receives an operation signal from the touch sensor 90 arranged above the "Cancel" button display section B38, and the display control means 71 controls the screen display section 93 to discard the settings currently displayed on the screen display section 93, return to the top screen G1, and display the settings that were displayed on the most recent top screen G1.

[0090] 13 shows the brand search screen G6, which is displayed when the "White Rice Brand Selection" button display area B32 is touched on the rice selection screen G5. The brand search screen G6 will be explained with reference to the figure. At the front of the screen, eight button display areas B41-B48 are displayed side by side. Behind these button display areas B41-B48, an alphabetical selection display area A6 is formed, displaying position display bars P1 and P2. The brand selection display area A7, which will be described later, is currently displayed on the brand search screen G6 as a categorized button display area. For example, in the case of FIG. 13, the white characters of the display element 97-71 of the "A" row button display area B41 are displayed in color.

[0091] Here, the button display section B41 for the "a" row includes a display element 97-71 for "a", similarly, the button display section B42 for the "ka" row includes a display element 97-72 for "ka", the button display section B43 for the "sa" row includes a display element 97-73 for "sa", the button display section B44 for the "ta" row includes a display element 97-74 for "ta", the button display section B45 for the "na" row includes a display element 97-75 for "na", the button display section B46 for the "ha" row includes a display element 97-76 for "ha", the button display section B47 for the "ma" row includes a display element 97-77 for "ma", and the button display section B48 for the "ya" row includes a display element 97-78 for "ya". In this modified example, for the purpose of explanation, rice brands beginning with the letters in the "ra" and "wa" rows are not stored in the storage means 59, and therefore the button display units for the "ra" and "wa" rows are not displayed in the alphabetical order selection display area A6. However, if rice brands beginning with the letters in the "ra" and "wa" rows are stored in the storage means 59, the button display units categorized for those rice brands are configured to be displayed in the alphabetical order selection display area A6.

[0092] Behind the alphabetical selection display area A4, a brand selection display area A7 is formed, displaying six button display sections B51 to B56 arranged front to back and left to right. Here, the display control means 71 of this embodiment controls the display means 35 to arrange the rice brands stored in the storage means 59 in alphabetical order and display rice brand display elements 97-81 to 97-86 for a predetermined number of button display sections B51 to B56 in this modified example. For example, on the brand search screen G6 shown in Fig. 13, the display elements 97-81 to 97-86 of the first button display section B51 to the sixth button display section 56 display "Aichi no Kaori," "Akisakari," "Akita Komachi," "Autumn Poem," "Autumn Sparkle," and "Akihonami," respectively.

[0093] Also, at the rear of the stock search screen G6, a "Back" button display section B37, a button display section B61 including a display element 97-87 called "<", a button display section B62 including a display element 97-88 called ">", a button display section B63 including a display element 97-89 called "History", and a "Cancel" button display section B38 are arranged side by side.

[0094] The "<" button display section B61 and the ">" button display section B62 are operated to change the display of the brand selection display area A7 of the brand search screen G6. For example, when the ">" button display section B62 is touched on the brand search screen G6 of Figure 13, the operation control means 69 receives an operation signal from the touch sensor 90 arranged above the ">" button display section B62, and the display control means 71 controls the screen display section 93 to display the six rice brands in alphabetical order after "Akihonami," such as "Akiroman" and "Akebono," in the six button display sections B51 to B56 of the brand selection display area A7. For example, when the "<" button display section B61 is touched on the brand search screen G6, which displays the first six brands of rice stored in the storage means 59 in alphabetical order, the operation control means 69 receives an operation signal from the touch sensor 90 disposed above the "<" button display section B61, and the display control means 71 controls the screen display section 93 to display the last six brands of rice stored in the storage means 59 in alphabetical order in the six button display sections B51 to B56 of the brand selection display area A7. Therefore, the user can easily search for and confirm brands of rice by touching the "<" button display section B61 and the ">" button display section B62. Therefore, the "<" button display section B61 and the ">" button display section B62 also function as search means for searching for a brand of rice to select.

[0095] The button display sections B41 to B48 in the alphabetical selection display area A6 are operated to change the display of the brand selection display area A7 on the brand search screen G6, and when any of the button display sections B41 to B48, for example the button display section B45 in the "Na" row, is touched, the operation control means 69 receives an operation signal from the touch sensor 90 arranged on each of the button display sections B41 to B48, for example the button display section B45 in the "Na" row, and the display control means 71 controls the screen display section 93 to display the brand selection display area A7 displayed in the six button display sections B51 to B56, which is the brand of rice that appears first in the selected row in alphabetical order of the rice brands stored in the storage means 59, for example the brand that appears first in the "Na" row, for example "Nasu Hikari." The button display sections B41 to B48 also indicate which row of the alphabetical order rice brand the first button display section B51 to the sixth button display section 56 currently displayed on the screen display section 93 are displaying. For example, as shown in FIG. 13, on the brand search screen G6, the display element 97-71 of the "A" row button display section B45 is displayed in color, reminding the user that the current button display sections B51 to B56 are displaying the "A" row rice brand in alphabetical order. Therefore, the user can directly select a rice brand by touching the button display sections B41 to B48 in the alphabetical order selection display area A4. Therefore, the button display sections B41 to B48 also function as search means for searching for the rice brand to select. In this way, in this modified example, searches are possible using the "<" button display section B61 and the ">" button display section B62, as well as using the button display sections B41 to B48, allowing the user to quickly and traverse the search for and check rice brands and select rice brands with a minimal number of operations.

[0096] The first through sixth button display units B51 through 56 in the brand selection display area A7 are operated to select the type of brand of rice to be cooked. For example, when one of the first through sixth button display units B51 through 56, such as the third button display unit B53, is touched on the brand selection screen G6 of Fig. 13, the operation control means 69 receives an operation signal from a touch sensor 90 disposed on the first through sixth button display units B51 through 56, such as the third button display unit B53. The display control means 71 then controls the screen display unit 93 to transition to the top screen G1 and change the display of the selection menu display element 97-5 to the display of the button display unit that was touched, such as "Akita Komachi." Therefore, the first through sixth button display units B51 through 56 and the touch sensor 90 on the brand search screen G6 also function as brand selection means for selecting a brand of rice.

[0097] The "History" button display section B63 is operated to select the brand of rice to be cooked this time from the brands of rice that have been cooked up until now. When the "History" button display section B63 is touched, the operation control means 69 receives an operation signal from the touch sensor 90 arranged above the "History" button display section B63, and the display control means 71 controls the screen display section 93 to display a brand history screen (not shown). When a brand of rice is selected on this brand history screen, the display control means 71 transitions to the top screen G1 and controls the screen display section 93 to display the selected brand of rice in the selection menu display element 97-5. Therefore, the "History" button display section B63 also functions as a search means for searching for the brand of rice to select.

[0098] The position display bars P1 and P2 indicate which row of the Japanese alphabet the rice brands displayed in the first button display section B51 to the sixth button display section 56 in the brand selection display area A7 currently displayed on the screen display section 93, as well as the rice brands adjacent to the displayed rice brands, belong to. For example, in the brand search screen G6 of Fig. 13, the position display bar P1 is colored and displayed so as to be located below the button display section B41 in the "A" row, so as to remind the user that the rice brands displayed in the first button display section B51 to the sixth button display section 56 represent rice brands in the "A" row in the Japanese alphabet. In addition, the position display bar P2 is displayed in gray and displayed so as to be located below the button display section B45 in the "A" row, so as to remind the user that the rice brands adjacent to the currently displayed rice brand, for example, "Akihonami" in the brand search screen G6 of Fig. 13, are also rice brands in the "A" row in the Japanese alphabet. With this configuration, it is possible to instantly know which row of the Japanese alphabet the rice brand currently displayed on the first button display unit B51 through the sixth button display unit 56 belongs to. It is also possible to instantly know which row of the Japanese alphabet the rice brand adjacent to the currently displayed rice brand belongs to, which can be used as a reference when searching for a rice brand. Therefore, the position display bars P1 and P2 also function as position display means for indicating the row to which the rice brand currently displayed on the first button display unit B51 through the sixth button display unit 56 belongs.

[0099] As described above, in the rice cooker 1' of this modified example, the screen display unit 93 displays rice brands categorized by row of the Japanese alphabet using button display units B41-B48 and position display bars P1 and P2 in the Japanese alphabetical selection display area A6, and is configured to include a "<" button display unit B61 and a ">" button display unit B62 as brand search means for searching for rice brands based on these rows, as well as button display units B41-B48 in the Japanese alphabetical selection display area A4. This allows the user to quickly search for, check, and select rice brands across the screen with minimal operations.

[0100] The present invention is not limited to the above-described embodiment, and various modifications are possible without departing from the spirit of the present invention. For example, data may be exchanged between the information terminal 4 and the rice cooker 1, and the information terminal 4 may display the top screen G1, texture selection screen G2, brand selection screen G3, or brand-specific texture selection screen G4 to select the texture, rice brand, or rice origin, and the results may be sent to the rice cooker 1, allowing the rice cooking course to be set by the information terminal 4. In this case, data may be exchanged between the information terminal 4 and the server 3, allowing the information on the top screen G1, texture selection screen G2, brand selection screen G3, and brand-specific texture selection screen G4 to be updated to the latest information. Furthermore, the numerical values ​​exemplified in the embodiments and modifications are merely examples and may be changed as appropriate depending on the specifications of the rice cooker. [Explanation of symbols]

[0101] 1.1' rice cooker 2 Internet (Network) 3 Server 64 Rice cooking control means 90 Touch sensor (brand selection means, texture selection means, origin selection means) 93 Screen display section (display means) 100 Rice Cooker System B1, B2, B3, B4, B5 Button display (Texture selection means) B11, B12, B13, B14, B15, B16, B17 Button display section (stock selection means) B11, B12, B13 Button display section (production area selection means) G2 Texture selection screen (first screen) G3 Stock selection screen (second screen) G4 Brand Texture Selection Screen (Third Screen)

Claims

1. A texture selection means for selecting the texture of rice; a brand selection means for selecting a brand of the rice; A means for selecting a place of origin for the rice; a display means for displaying a first screen that allows the texture to be selected by the texture selection means, a second screen that allows the brand associated with the texture to be selected by the brand selection means by selecting the texture, and a third screen that allows the multiple origins associated with the selected brand to be selected by the origin selection means by selecting the brand; and a rice cooking control means for cooking rice in accordance with the brand selected by the brand selection means and the place of origin selected by the place of origin selection means.

2. A rice cooker as described in Claim 1, characterized in that on the third screen, the place of origin is displayed on the display means in association with the texture.

3. The display means displays the brands by classifying them, 3. The rice cooker according to claim 1, further comprising a brand search unit for searching for the brand based on the classification.

4. The rice cooker according to claim 1, A rice cooker system comprising the rice cooker and a server connected via a network, The rice cooker system is characterized in that brand information relating to the rice brand, texture information relating to the texture, and origin information relating to the origin of the rice are stored in the server.

Images