rice cooker

Abstract

To provide a rice cooker capable of performing selective cooking according to water quality and a brand of rice to be cooked.SOLUTION: A rice cooker of the present invention includes: rice cooking control means 51 for performing rice cooking control for rice to be cooked including water; a top screen G1, a water hardness selection screen G2, a water hardness value input screen G3, and a prefecture selection screen G6 as selection means operated so as to select information on the hardness of water in the rice to be cooked and information on brand of rice as rice to be cooked; and operation means 19. The rice cooking control means 51 is configured so as to execute rice cooking control according to the information on the hardness of water selected by the water hardness selection screen G2, the water hardness value input screen G3, the prefecture selection screen G6, and the operation means 19.SELECTED DRAWING: Figure 12

Description

[Technical Field]

[0001] This invention relates to a rice cooker capable of cooking food containing water. Furthermore, this invention relates to a rice cooker capable of changing the cooking method according to the characteristics of the rice. [Background technology]

[0002] There are many rice cookers of this type. For example, Patent Document 1 discloses a rice cooker comprising a rice cooking means capable of sequentially executing each cooking step, a control means for controlling the rice cooking means, and a brand selection means for selecting the brand of rice to be cooked. The control means controls the rice cooking means based on the amount of heat set by a heat amount setting means, which sets the amount of heat to be applied in a specific cooking step according to the brand of rice selected by the brand selection means, thereby cooking the rice according to the brand of rice.

[0003] Furthermore, as a technology to change the cooking method to the optimal method according to the characteristics of the rice, the applicant has proposed, for example, a technology as shown in Patent Document 2, which selectively performs pressurized cooking and atmospheric pressure cooking that can impart stickiness to rice, thereby improving the taste by making even less sticky rice sticky; a technology as shown in Patent Document 3, which determines the quality of the rice into one of three types based on the water absorption characteristics of the rice based on the measured value when the weight in the pot stabilizes after boiling during the cooking process, and adjusts the amount of water or heat according to the quality of the rice; and a technology as shown in Patent Document 4, which allows the user to judge the cooked state after eating the cooked rice and input it into the rice cooker, and then performs cooking in response to subtle conditions such as the type of white rice. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2017-77352 [Patent Document 2] Japanese Patent Application Publication No. 03-146014 [Patent Document 3] Japanese Patent Application Publication No. 03-236812 [Patent Document 4] Japanese Patent Laid-Open No. 05-115359

SUMMARY OF THE INVENTION

PROBLEMS TO BE SOLVED BY THE INVENTION

[0005] In conventional rice cookers, even when performing the same rice cooking for rice of the same brand such as the same quality of rice, the cooked rice may vary depending on the water quality such as the hardness of the water used during rice cooking. For example, due to differences in the hardness of tap water depending on the region, when cooking rice using water with high hardness, calcium and the like contained in the water play a role as a barrier and inhibit the absorption of water by the rice. Even when performing the same rice cooking with the same quality and amount of rice and the same amount of water, the cooked rice may turn out hard and dry.

[0006] In addition, there are many varieties and brands of rice in Japan, and the characteristics of rice are different for each variety and brand. However, in conventional rice cookers, rice cooking control that emphasizes the characteristics of branded rice or rice cooking control that suppresses the characteristics of branded rice has not been performed.

[0007] Therefore, a first object of the present invention is to provide a rice cooker that can perform rice cooking according to the water quality.

[0008] Another object of the present invention is to provide a rice cooker that can perform rice cooking control for each branded rice so that the characteristics of the branded rice are emphasized or suppressed.

MEANS FOR SOLVING THE PROBLEMS

[0009] The rice cooker of the present invention includes control means for performing rice cooking control of the rice cooking object containing water, selection means for selectively operating the water hardness and the brand of the rice cooking object, and storage means for storing rice cooking control information according to the combination pattern of the water hardness and the brand. The control means performs the rice cooking control according to the water hardness and the brand selected by the selection means. The water hardness selected by the selection means can be selected by either a numerical value of the water hardness or a range of the water hardness, and the control means performs cooking control to maintain a predetermined temperature for a predetermined time in at least the soaking and cooking process that promotes water absorption of the rice to be cooked, and the heating conditions of the predetermined time and predetermined temperature are set according to the brand, and the heating conditions are corrected for each numerical value of the water hardness, or for each range of the water hardness. This is the feature.

EFFECTS OF THE INVENTION

[0010] According to the rice cooker of the present invention, it is possible to perform different cooking methods according to the selected water quality information and the type of rice to be cooked. [Brief explanation of the drawing]

[0011] [Figure 1] This is a perspective view of a rice cooker according to the first embodiment of the present invention. [Figure 2] The same as above, this is a vertical cross-section of the rice cooker. [Figure 3] The same as above, a block diagram showing the electrical configuration. [Figure 4] The same as above, this is a top view of the LCD displaying the top screen. [Figure 5] The same as above, this is a top view of the LCD displaying the water hardness selection screen. [Figure 6] The same as above, this is a top view of the LCD displaying the water hardness guide pop-up screen. [Figure 7] The same as above, this is a top view of the LCD displaying the water hardness value input screen. [Figure 8] The same as above, this figure shows the changes in the display of the picker display section in Figure 7. [Figure 9] The same as above, this is a top view of the LCD displaying the regional division selection screen. [Figure 10] The same as above, this is a top view of the LCD displaying the prefecture selection screen. [Figure 11] The same as above, this is a top view of the LCD displaying the prefecture water hardness pop-up screen. [Figure 12] The table above shows the relationship between the energizing time of the vacuum pump, the duty cycle of the vacuum pump, the correction time of the soaking and cooking process, and the hardness of the water. [Figure 13] The above is an explanatory diagram showing the relationship between water hardness and the quality of cooked rice. [Figure 14] The same as above shows a graph illustrating the relationship between the vacuuming time during the soaking and cooking process and the vacuum value inside the pot 4, and a comparison diagram comparing rice cooked in a conventional rice cooker with rice cooked in this embodiment. [Figure 15] This is a top view of the LCD displaying the rice selection screen of a rice cooker in a second embodiment of the present invention. [Figure 16] The same as above, this is a top view of the LCD displaying the water hardness guide pop-up screen. [Figure 17] The above is a table showing the temperature, time, and pressure controls for cooking each type of rice at each stage of the rice cooking process. [Figure 18] The above is a map in which, based on the cooked texture information of each brand of rice, the corresponding coordinates are placed according to the texture of each brand of rice, specifically its hardness and stickiness. [Figure 19] The above is a map showing the relationship between the regions divided for each control and the texture image in the table in Figure 17, which shows how the hardness and stickiness of the cooked rice are reflected when each control is selected. [Figure 20] The above is a map where the region in Figure 19 is mapped to the map in Figure 18. [Figure 21] The graph above shows the changes over time in the pot temperature, lid temperature, heating amount of the lid heater, and heating amount of the heating coil and body heater during the rice cooking and warming processes. [Modes for carrying out the invention]

[0012] The following describes various embodiments of the rice cooker according to the present invention with reference to the attached drawings. Common reference numerals are used to indicate parts common to all of these drawings. [Examples]

[0013] Figures 1 to 14 show a first embodiment of the rice cooker according to the present invention. First, the overall structure of the rice cooker will be explained based on Figures 1 and 2. 1 is the main body, which has a roughly rectangular shape with the front and rear, left and right sides facing each other when viewed from above, and the top surface is open. 2 is a lid that can be opened and closed to cover the top opening of the main body 1, and like the main body 1, it has a roughly rectangular shape with the front and rear, left and right sides facing each other when viewed from above, and the top surface is roughly flat. The main body 1 has a pot storage section 3 with an open top surface, and when the lid 2 is opened, a bottomed pot 4, which serves as a container for water and rice to be cooked, is detachably housed in the pot storage section 3. The pot storage section 3 is constructed by combining a bowl-shaped resin inner frame 5 and the like, and the whole is formed into a bottomed cylindrical shape.

[0014] The pot 4 is made primarily of aluminum 7, which has good thermal conductivity, and a heating element 8 made of a magnetic metal plate such as ferritic stainless steel is joined to the lower side and bottom of the outer surface of the main material 7. In addition, a heating coil 11 is provided on the outer surface of the inner frame 5, which faces the bottom surface of the pot 4 from the lower side surface, as a heating means for electromagnetic induction heating of the heating element 8 of the pot 4. When a high-frequency current is supplied to the heating coil 11, the alternating magnetic field generated from the heating coil 11 heats up the heating element 8 of the pot 4, thus heating the food being cooked in the pot 4 during cooking and warming. A pot sensor 12, which serves as a means for detecting the pot temperature, is positioned in the center of the bottom of the inner frame 5 so as to make elastic contact with the bottom surface of the outer surface of the pot 4.

[0015] A hinge 13 is provided at the rear of the lid 2, which serves as the connection point with the main body 1. A lid operating body 14 is also exposed on the front upper surface of the lid 2. When this lid operating body 14 is pressed, the engagement between the main body 1 and the lid 2 is released, and the lid 2 opens around the hinge axis of the hinge 13 by a hinge spring (not shown) provided at the upper rear of the main body 1.

[0016] A steam vent 15 is provided on the rear upper surface of the lid 2 to discharge steam generated from the food being cooked in the pot 4 to the outside of the rice cooker. In addition to the steam vent 15 and the lid operating unit 14, the upper surface of the lid 2 is also provided with a display means 18 consisting of an LCD (Liquid Crystal Display) 16 as a screen display unit and an LED (Light Emitting Diode) display unit 17 as a status display unit for displaying various information related to rice cooking, and an operating means 19 consisting of a touch sensor and positioned above the LCD 16 for starting rice cooking, selecting the time and cooking course, etc. Furthermore, a control PC (Printed Circuit) board 21 equipped with a display / operation control means 46 (see Figure 3) for controlling operations and displays is positioned on the lower surface of the display means 18 and the operating means 19.

[0017] The LED display unit 17 displays the actual status of the rice cooker. In this embodiment, the "Reservation" LED display unit lights up when a reservation setting is made, the "Keep Warm" LED display unit lights up when the keep-warm state is activated, the "Vacuum" LED display unit lights up when the inside of the pot 4 is reduced to a pressure lower than atmospheric pressure by the depressurization means 38 (described later), and the "Pressure" LED display unit lights up when the inside of the pot 4 is pressurized from the time pressure starts to build up inside the pot 4 during cooking until the rice is cooked. Therefore, even when the backlight of the LCD 16 is dimmed, the user can understand the current status of the rice cooker at a glance by checking the LED display unit 17. The color of the light when each LED display unit of the LED display unit 17 lights up may be different, allowing the user to understand the current status of the rice cooker at a glance. In this embodiment, the LED display unit 17 is located directly in front of the LCD 16, but it may be located at a distance from the LCD 16. Alternatively, the LED display unit 17 may be omitted, and the content of the LED display unit 17 may be displayed on the LCD 16. The LCD 16 will be explained in detail later.

[0018] The operating means 19, which consists of touch sensors, is configured such that, for example, multiple touch keys are arranged, each consisting of a transparent electrode portion made of conductive polymer and a contact portion connected to the control PC board 21, connected by pattern wiring. By touching one of the multiple button display portions shown on the LCD 16, the touch key located above that button display portion and corresponding to that button display portion is touched, and that button display portion is selected.

[0019] In this way, considering user operability and safety, the lid operating element 14 is positioned on the upper front side of the rice cooker, which is closer to the user, and the steam vent 15 is positioned on the upper rear side of the rice cooker, which is further away from the user. This allows for ample space on the upper surface of the lid 2 between the lid operating element 14 and the steam vent 15 to accommodate the display means 18, and thus allows for a larger display means 18 and the operating means 19 positioned above it, thereby improving the visibility of the display means 18 and the operability of the operating means 19. Furthermore, on the upper surface of the lid 2, apart from the operating means 19 above the LCD 16, there are no physical keys or buttons such as a cooking key or off key that were present in conventional rice cookers. Since the rice cooker is operated solely by the operating means 19, the effort of searching for buttons during operation is eliminated, improving operability. In addition, a very sleek appearance can be achieved, and the space occupied by precision components such as the display means 18 and operating means 19 can be made compact. Furthermore, by excluding physical keys and buttons, the top surface of the lid 2 can be made almost flat, making it easier to wipe clean and improving ease of maintenance.

[0020] An inner lid assembly 23, which serves as the lower component of the lid 2, is provided on the underside of the lid 2. The inner lid assembly 23 is made of a metal material and has a disc shape with approximately the same diameter as the upper opening of the pot 4. It comprises an inner lid 24 that covers the upper opening of the pot 4, a lid packing 25 which is an elastic member provided around the entire outer circumference of the inner lid 24 to seal the space between the inner lid 24 and the pot 4, and a pressure regulating unit 26 that adjusts the internal pressure of the pot 4. The annularly formed lid packing 25, as shown in Figure 2, contacts the upper surface of the pot 4, which is the opening, when the lid 2 is closed, sealing the gap between the pot 4 and the inner lid 24 and sealing in the steam generated from the pot 4.

[0021] Inside the lid 2, a lid opening / closing detection means 27 is provided near the hinge 13 to detect the opening and closing of the lid 2. The lid opening / closing detection means 27 can be of any detection type, such as optical, mechanical, or magnetic, as long as it can output a detection signal corresponding to the opening and closing of the lid 2. Inside the lid 2, a lid heater 31 is provided as a lid heating means for heating the inner lid 24, and a thermistor-type lid temperature sensor 32 is provided for controlling the temperature of the inner lid 24 using the lid heater 31. Inside the lid 2, a steam discharge path 33 is formed, connecting the steam vent 15 and the pressure regulating unit 26, as a passage for releasing steam generated in the pot 4 to the outside.

[0022] The pressure regulating unit 26 is equipped with a pressure regulating valve 34 that opens and closes the steam discharge path 33 between the inside of the pot 4 and the steam vent 15. The pressure regulating valve 34 is ball-shaped and works in conjunction with a solenoid 35 installed inside the lid 2. The solenoid 35 rotates the pressure regulating valve 34 so as to open the steam discharge path 33 when releasing steam from inside the pot 4 to the outside, and close the steam discharge path 33 when pressurizing or depressurizing the inside of the pot 4. When pressurizing, the food being cooked inside the pot 4 is heated by high-frequency current applied to the heating coil 11, causing the food to boil and generate steam. When this steam fills the inside of the pot 4 and the internal pressure of the pot 4 reaches a predetermined value, the pressure regulating valve 34 opens the steam discharge path 33 against its own weight, thereby maintaining the pressure inside the pot 4 at or above atmospheric pressure. A pressure sensor 36 (see Figure 3) is also installed inside the lid 2, facing the pressure regulating unit 26, to detect the pressure inside the pot 4.

[0023] 38 is a pressure reducing means for lowering the pressure inside the pot 4 to below normal atmospheric pressure when the lid 2 is closed on the main body 1. The pressure reducing means 38 reduces the internal pressure of the sealed pot 4 by energizing the solenoid 35 after the pot 4 is placed in the pot housing 3 and the lid 2 is closed, causing the pressure regulating valve 34 to block the steam discharge path 33. Furthermore, when the pressure inside the pot 4 falls below a certain value below atmospheric pressure, the operation of the pressure reducing pump 39, which is the operating source of the pressure reducing means 38, is stopped, and the inside of the pot 4 is kept in a reduced pressure state. In addition, when returning the inside of the pot 4 from a reduced pressure state to the same pressure as the outside air, the operation of the pressure reducing pump 39 is stopped, and a path (not shown) connecting the pressure reducing pump 39 and the inside of the pot 4 is opened. In other words, the pressure reducing means 38 also serves as a pressure return means for returning the inside of the pot 4 from a reduced pressure state to the same pressure as the outside air.

[0024] In addition, a unitized heating circuit board assembly 42, including a heating control means 41, is arranged inside the main body 1. The heating control means 41 is configured to electrically control each part of the rice cooker in combination with the display and operation control means 46, and includes a microcomputer (MPC) equipped with a control IC 43 and memory means 48 (see Figure 3). It receives temperature detection signals from the pot sensor 12 and lid temperature sensor 32, as well as signals from the display and operation control means 46 which has received operation signals from the operation means 19, and controls the heating coil 11 that heats the pot 4 during cooking and warming, and the lid heater 31 that heats the inner lid 24, respectively, as well as controlling the operation of the solenoid 35 and the pressure reducing pump 39, respectively. In particular, the heating control means 41 is configured to mainly control the heating coil 11 based on the temperature detected by the pot sensor 12 to manage the temperature of the bottom of the pot 4, and to mainly control the lid heater 31 based on the temperature detected by the lid temperature sensor 32 to manage the temperature of the inner lid 24 facing the cooked food.

[0025] Next, the main control system of the rice cooker described above will be explained with reference to Figure 3. In the same figure, the heating control means 41 equipped in the main body 2 includes a control IC 43 that constitutes a microcomputer, a storage means 48 such as a memory that can read and write various information and data, and a timing means (not shown), and receives temperature detection signals from the pot sensor 12 and lid temperature sensor 32, a pressure detection signal from the pressure sensor 36, a detection signal from the lid opening / closing detection means 27, and a control signal from the display / operation control means 46 which will be described later, to control the heating coil 11 that heats the pot 4 during cooking and warming, and the lid heater 31 that heats the inner lid 24, respectively, and also controls the operation of the solenoid 35 that moves the pressure regulating valve 34 and the pressure reducing pump 39 of the pressure reducing means 38, respectively.

[0026] The heating control means 41 includes a rice cooking control means 51 and a heat retention control means 52 on the control IC 43 as functions of the control sequence of the program read from the storage means 48. The rice cooking control means 51, upon receiving an instruction to start rice cooking from the operation means 19, sequentially executes the following steps to control the rice inside the pot 4 to cook at a desired pressure: a soaking step to promote water absorption of the rice placed in the pot 4, a boiling step to raise the temperature of the rice to be cooked to a boil in a short time, a boiling continuation step to maintain the boiling state of the rice to be cooked, and a steaming step to maintain a high temperature that does not burn the rice. The heat retention control means 52 controls the rice inside the pot 4 to maintain a predetermined heat retention temperature.

[0027] On the other hand, the display and operation control means 46 includes a control IC 47 and storage means 48 that constitute a microcomputer, as well as a timing means (not shown), and receives operation signals from the operation means 19 and control signals from the heating control means 41 to control the display operation of the display means 18 and transmit control signals to the heating control means 41. This display and operation control means 46 includes a display control means 49 and a condition setting means 50 on the control IC 47 as functions on the control sequence of the program stored in the storage means 57. The display control means 49 generates various control signals based on operation signals from the operation means 19 and controls the display operation of the display means 18. The condition setting means 50 works in conjunction with the display control means 49 to enable the selection and setting of conditions that can be selected by the operation means 19, such as selecting and setting a desired rice cooking course from among rice cooking courses that have multiple settings for rice, cooking method, hardness, and water hardness.

[0028] In this rice cooker, cooking courses corresponding to the settings for each type of rice, cooking method, firmness, and water hardness are stored in the storage means 48. The rice settings, cooking method, firmness, and especially the water hardness settings for the stored cooking courses are displayed on the display means 18 for selection, and the user selects and sets the cooking course by making these settings. When the settings for this cooking course are transmitted from the display / operation control means 46 to the heating control means 41, the cooking control means 51 of the heating control means 41 controls the heating of the heating coil 11 and the lid heater 31, as well as the solenoid 35 and the pressure reducing pump 39, i.e., controls the cooking process for each cooking course setting, and especially for each water hardness setting. As a result, it is possible to cook rice appropriately according to the water hardness, which further enhances the deliciousness of the cooked rice.

[0029] Figures 4 to 11 show top views of the LCD 16. In each drawing, the top is referred to as the "front," the bottom as the "rear," the left as the "left," and the right as the "right." Additionally, the front of each drawing is referred to as the "top," and the back as the "bottom." Figure 4 shows the top screen G1. When the user plugs the power plug, which is pre-installed on the main unit 1, into a household outlet, the necessary power is supplied to each part of the rice cooker. At this time, the display control means 49 causes the LCD 16 to display the arrangement of the top screen G1 shown in Figure 4 as the initial screen for normal use, after a predetermined time has elapsed or when displaying a predetermined startup display screen.

[0030] Referring to Figure 4, the top screen G1 is described as having a menu key display area A1 at its front, where four button display areas B1 to B7 are arranged side by side. Here, the "Rice" button display area B1 includes the text display element D1 that says "Rice" and the text display element D2 that says "▼". The "Cooking Method" button display area B3 includes the text display element D3 that says "Cooking Method" and the text display element D4 that says "▼". The "Hardness Adjustment" button display area B5 includes the text display element D5 that says "Hardness Adjustment" and the text display element D6 that says "▼". The "Water Hardness" button display area B7 includes the text display element D7 that says "Water Hardness" and the text display element D8 that says "▼".

[0031] Furthermore, behind the menu key display area A1, a rice cooking information display area A2 is formed, with four setting display units D11 to D14 arranged side by side. Here, the "Rice" setting display unit D11 displays information about the selected rice and is located behind the "Rice" button display unit B1, showing "White Rice, Brand Selection" in Figure 4. The "Cooking Method" setting display unit D12 displays information about the selected cooking method and is located behind the "Cooking Method" button display unit B3, showing "Kamado Master" in Figure 4. The "Hardness Adjustment" setting display unit D13 displays information about the selected hardness adjustment and is located behind the "Hardness Adjustment" button display unit B5, showing "Recommended" in Figure 4. The "Water Hardness" setting display unit D14 displays information about the selected water hardness and is located behind the "Water Hardness" button display unit B7, showing "40-60" in Figure 4.

[0032] Behind the rice cooking information display area A2, there is a text display unit D15 that says "Cooking Time," suggesting that the numbers displayed on the clock display unit D16 are the cooking time, as well as the cooking time required, the remaining time which is the actual time until cooking is completed, and the expected completion time which is the time when cooking is finished. In Figure 4, the clock display unit D16, which displays "approximately 38 minutes," the cooking time required calculated from the settings of the rice cooking information display area A2, and the button display unit B17, which includes a text display unit D17 that says "Start Cooking," are displayed side by side.

[0033] Also, at the rear of the top screen G1, a setting button display section B18 containing a text display element D18 reminiscent of a gear diagram, a button display section B19 containing a text display element D19 labeled "Keep Warm", a button display section B20 containing a text display element D20 labeled "Reservation", a time display element D21 displaying the current time, and a button display section B22 containing a text display element D22 labeled "Off" are displayed side by side.

[0034] The "Off" button display unit B22 is operated when stopping rice cooking or keeping warm. When the "Off" button display unit B22 is touched, the display control unit 49 receives an operation signal from the operation means 19 located above the "Off" button display unit B22 and transmits it to the heating control unit 41. The rice cooking control unit 51 then controls the unit to stop heating the food in the pot 4 and the scheduled cooking, and then the display control unit 49 controls the display unit 18 to display the top screen G1 with the setting of the rice cooking information display area A2 set to the setting from the most recent cooking, that is, the setting stored in the memory unit 48. Furthermore, when the "Off" button display area B22 is touched on the top screen G1, the display control means 49 controls the display means 18 to discard the rice settings, cooking method settings, hardness adjustment settings, and water hardness settings that were set before cooking and are currently displayed in the cooking information display area A2, and to display the cooking information display area A2 with the settings from the most recent cooking, that is, the settings stored in the memory means 48.

[0035] The "Start Cooking" button display unit B17 is operated when cooking rice. When the "Start Cooking" button display unit B17 is touched, the condition setting means 50 stores the rice settings, cooking method settings, hardness settings, and water hardness settings currently displayed in the cooking information display area A2 in the storage means 48 as the settings for the current cooking course. The cooking control means 51 then controls the start of cooking for the food to be cooked in the main unit 1 using the settings for the current cooking course stored in the storage means 48.

[0036] The "Keep Warm" button display unit B19 is operated when the "Keep Warm" function is activated. When the "Keep Warm" button display unit B19 is touched, the keep-warm control means 52 sends appropriate control signals to the heating coil 11 and lid heater 31 to start reheating the food being cooked inside the main unit 1.

[0037] The "Rice" button display unit B1 is operated to select the type and brand of rice to be cooked. When the "Rice" button display unit B1 is touched, the display control means 49 controls the display means 18 to display the rice selection screen (not shown here). When the type and brand of rice are selected on this rice selection screen, the display control means 49 returns to the top screen G1 and controls the display means 18 to display the selected type and brand of rice in the text display unit D11.

[0038] The "Cooking Method" button display section B3 is operated to select the type of cooking method for the food to be cooked. When the "Cooking Method" button display section B3 is touched, the display control means 49 controls the display means 18 to display a cooking method selection screen (not shown). When a cooking method for the food to be cooked is selected on this cooking method selection screen, the display control means 49 returns to the top screen G1 and controls the display means 18 to display the selected cooking method for the food to be cooked in the text display unit D12.

[0039] The "hardness adjustment" button display section B5 is operated to select the type of texture of the rice to be cooked. When the "hardness adjustment" button display section B5 is touched, the display control means 49 controls the display means 18 to display a hardness selection screen (not shown). When a rice texture is selected on this cooking method selection screen, the display control means 49 returns to the top screen G1 and controls the display means 18 to display the selected rice texture in the text display unit D13.

[0040] The "water hardness" button display unit B7 is operated to select the water hardness for the rice being cooked. When the "water hardness" button display unit B7 is touched, the display control means 49 controls the display means 18 to display the water hardness selection screen G2 as shown in Figure 5.

[0041] The setting button display unit B18 is operated to set the rice cooker. When the setting button display unit B18 is touched, the display control means 49 controls the display means 18 to display a setting screen (not shown).

[0042] The "Reservation" button display unit B20 is operated when performing a reservation cooking function. When the "Reservation" button display unit B20 is touched, the display control means 49 controls the display means 18 to display a reservation setting screen (not shown). Once the reservation is set on this reservation setting screen and the reservation cooking is started, the cooking control means 51 starts cooking so that the food to be cooked in the main unit 1 is cooked by the set reservation time, and the warming control means 52 also starts keeping the food warm.

[0043] Next, the operational features of the rice cooker with the above configuration will be described in detail, particularly those related to the water hardness selection screen G2, the water hardness numerical input screen G3, and the prefecture selection screen G6. In this embodiment, the display means 18 displays water hardness by category on the water hardness selection screen G2, the water hardness numerical input screen G3, and the prefecture selection screen G6, and the operation means 19 is configured to allow the user to select the water hardness from the water hardness selection screen G2, the water hardness numerical input screen G3, and the prefecture selection screen G6. Therefore, the display means 18 has a configuration that includes multiple screens, the water hardness selection screen G2, the water hardness numerical input screen G3, and the prefecture selection screen G6, which allow the user to select the water hardness in different ways using the operation means 19. From here on, for the sake of explanation, we will only describe the selection and setting of water hardness.

[0044] Figures 5(A) to (E) show the water hardness selection screen G2, which is the second category screen accessed when the "Water Hardness" button display area B7 is touched on the top screen G1. Referring to the same figure, the water hardness selection screen G2 is explained as follows: At the front of the screen is a water hardness screen display area A3, which displays tab display area B31 containing the text display area D31 that reads "Water Hardness Selection" and tab display area B32 containing the text display area D32 that reads "Numerical Input" side by side. The selection display area S1 is displayed around the outer edge of the currently selected tab display area, for example, in Figures 5(A) to (E), the tab display area B31 that reads "Water Hardness Selection". Behind the water hardness screen display area A3 is a text display area D33 that reads "Please select the water hardness".

[0045] Behind the text display unit D33, cursor displays C1 to C5 are displayed in a straight line, and in front of these cursor displays C1 to C5, text displays D35 to D40 are displayed side by side. Behind the cursor displays C1 to C5, a water hardness selection display area A4 is formed, which displays the text display unit D41 that says "mg / L", suggesting that the values ​​in text displays D35 to D40 are water hardness values. In addition, the currently selected cursor display unit, for example, in Figure 5(C), the cursor display unit C3 that says "40~60" is lit up, while the other cursor displays C1, C2, C4, and C5 are turned off. Here, text indicators D35 and D36, which are "0" and "20", are placed at the left front and right front of the cursor indicator C11 for "0-20", and similarly, text indicators D36 and D37, which are "20" and "40", are placed at the left front and right front of the cursor indicator C12 for "20-40", and text indicators D37, which are "40", are placed at the left front and right front of the cursor indicator C13 for "40-60". Text display units D37 and D38, labeled "60", are positioned at the left front and right front of the cursor display unit C14 labeled "60-80", and text display units D38 and D39, labeled "80", are positioned at the left front and right front of the cursor display unit C15 labeled "80-100", and text display units D39 and D40, labeled "100", are positioned at the left front and right front of the cursor display unit C15 labeled "80-100".

[0046] The memory means 48 individually stores settings for water hardness ranges, such as "40-60," and numerical values ​​for water hardness, such as "20," which will be described later. When transitioning from the top screen G1 to the water hardness selection screen G2, the display control means 49 controls the display means 18 so that the cursor indicators C1-C5 for the water hardness ranges stored in the memory means 48 light up. For example, if the memory means 48 stores the water hardness range setting "40-60" and the numerical value setting "20 mg / L," and "20 mg / L" is displayed on the "water hardness" setting indicator D14, when transitioning from the top screen G1 to the water hardness selection screen G2, the display control means 49 controls the display means 18 so that the cursor indicator C3 for "40-60" lights up.

[0047] Furthermore, behind the water hardness selection display area A4, a left key display section B43 containing a text display element D43 resembling a left-pointing triangle, and a right key display section B44 containing a text display element D44 resembling a right-pointing triangle are arranged side by side. Then, at the rear of the water hardness selection screen G2, a button display section B45 containing a text display element D45 that reads "Back", a button display section B47 containing a text display element D47 that reads "Average for each prefecture", and a button display section B48 containing a text display element D48 that reads "Confirm" are arranged side by side.

[0048] The "Water Hardness Selection" tab display section B31 and the "Numerical Input" tab display section B32 indicate whether the water hardness selection screen G2 or the water hardness numerical input screen G3 is currently displayed on the LCD 16. When the "Water Hardness Selection" tab display section B31 is selected and the water hardness selection screen G2 is displayed on the LCD 16, the display control means 49 controls the display means 18 so that the background of the "Water Hardness Selection" tab display section B31 is approximately the same color as the background color, the "Water Hardness Selection" text display section D31 is displayed in white, the selection display section S1 is displayed around the outer edge of the "Water Hardness Selection" tab display section B31, and the color of the "Numerical Input" tab display section B32 is made lighter, resulting in a so-called grayed-out display. On the other hand, as shown in Figure 7, when the "Numerical Input" tab display unit B32 is selected and the water hardness numerical input screen G3 is displayed on the LCD 16, the display control means 49 controls the display means 18 so that the "Water Hardness Selection" tab display unit B31 is displayed in gray, the background of the "Numerical Input" tab display unit B32 is approximately the same color as the background color, the "Numerical Input" text display unit D31 is displayed in white, and the selection display unit S1 is displayed around the outer edge of the "Numerical Input" tab display unit B32.

[0049] The cursor indicators C1 to C5 display the water hardness setting for the rice to be cooked. The water hardness increases as you move to the right cursor indicator, and the cooking course is set according to the water hardness displayed on these cursor indicators. In the water hardness selection screen G2 of this embodiment, the water hardness is selected by moving the illuminated indicators of C1 to C5 left or right, and the illuminated indicators of C1 to C5 are moved using the left key display unit B43 and the right key display unit B44. For example, when the left key display unit B43 is touched once in the state shown in Figure 5(C), the display control means 49 controls the display means 18 to turn off the cursor indicator C3 for "40 to 60" and illuminate the cursor indicator C2 for "20 to 40", as shown in Figure 5(B). Furthermore, when the right key display unit B44 is touched once in the state shown in Figure 5(C), the display control means 49 controls the display means 18 to turn off the cursor indicator C13 for "40~60" and turn on the cursor indicator C4 for "40~60", as shown in Figure 5(D). In this embodiment, as shown in Figure 5(A), the display control means 49 controls the display means 18 to gray out the text indicator D43 of the left key display unit B43 when the cursor indicator C11 for "0~20" is lit, and the operation is disabled even if the left key display unit B43 is touched. Also, as shown in Figure 5(E), the display control means 49 controls the display means 18 to gray out the text indicator D44 of the right key display unit B44 when the cursor indicator C5 for "80~100" is lit, and similarly the operation is disabled even if the right key display unit B44 is touched.

[0050] The "Confirm" button display unit B48 is operated to determine the selection of water hardness. For example, when the cursor display unit C12 with "20~40" is lit up and the "Confirm" button display unit B48 is touched, the display control means 49 returns to the top screen G1 and controls the display means 18 to change the display of the "Water Hardness" setting display unit D14 to the setting of the water hardness selection screen G2 at the time of operation of the "Confirm" button display unit B48, for example, "20~40".

[0051] The button display section B47 labeled "Average for each prefecture" is operated to select the average value for each prefecture when selecting water hardness. When the button display section B47 labeled "Average for each prefecture" is touched, the display control means 49 controls the display means 18 to display the regional division selection screen G5 shown in Figure 9.

[0052] The "Back" button display unit B45 is operated when you want to discard the settings on the current screen, for example, the water hardness selection screen G2, and return to the previous screen, for example, the top screen G1. When the "Back" button display unit B45 is touched, the display control means 49 controls the display means 18 to discard the settings currently displayed on the LCD 16, return to the previous screen, for example, the top screen G1, and display the settings that were displayed on that previous screen.

[0053] Figure 6 shows the water hardness guide popup screen G4, which is the first screen displayed when transitioning from the top screen G1 to the water hardness selection screen G2. Referring to this figure, the water hardness guide popup screen G4 is described as having a water hardness guide popup display area P1 that covers almost the entire surface of the LCD16. At the front of the water hardness guide popup display area P1 is a guide display unit D51 that shows an explanation of the water hardness used for cooking rice. Behind the guide display unit D51 are a checkbox display unit B52, which is a white rectangle, and a button display unit B54 that includes a text display unit D53 that says "Do not show again next time" and a text display unit D54 that says "OK", displayed side by side.

[0054] The checkbox display unit B52 is operated when selecting whether or not to display the water hardness guide pop-up display unit P1. When the checkbox display unit B52 is touched, the display control means 49 controls the display means 18 to display a checked mark, such as a checkmark, within the checkbox display unit B52.

[0055] The "OK" button display unit B54 is operated to determine whether or not to display the water hardness guide pop-up display unit P1. For example, if the "OK" button display unit B54 is touched while the aforementioned checked mark is displayed in the checkbox display unit B52, the display control means 49 controls the display means 18 to display the water hardness selection screen G2. The display control means 49 then controls the display means 18 so that, from the next time onward, when transitioning from the top screen G1 to the water hardness selection screen G2, the water hardness guide pop-up display unit P1 is not displayed as a pop-up, and the water hardness selection screen G2 is displayed instead. On the other hand, if, for example, the checked mark mentioned above is not displayed in the checkbox display unit B52, and the "OK" button display unit B54 is touched while it is a white square, the display control means 49 controls the display means 18 to display the water hardness selection screen G2, and the display control means 49 also controls the display means 18 to display the water hardness guide pop-up display unit P1 as a pop-up the next time the user transitions from the top screen G1 to the water hardness selection screen G2.

[0056] Figure 7 shows the water hardness numerical input screen G3, which is the first category to which the user transitions when the "Numerical Input" tab display area B32 is touched on the water hardness selection screen G2. Referring to the same figure, the water hardness numerical input screen G3 is described as follows: a water hardness screen display area A3 is formed at the front, and behind this water hardness screen display area A3, there is a text display element D58 that reads "You can set it from 0 to 120", a picker display area B59 that includes a text display element D59 that shows the set 10-digit number as a display area for rotatably displaying the set water hardness, a picker display area B60 that includes a text display element D60 that shows the set 1-digit number, and a text display element D61 that reads "mg / L", suggesting that the numbers displayed in text display elements D59 and D60 represent water hardness. These are displayed side by side. Furthermore, an upper key display unit B62, including an icon display unit D62 that suggests an increase in the tenth digit of the number displayed on the text display unit D59, is positioned in front of the picker display unit B59. An upper key display unit B63, including an icon display unit D63 that suggests an increase in the minute digit of the number displayed on the text display unit D60, is positioned in front of the picker display unit B60. A lower key display unit B64, including an icon display unit D64 that suggests a decrease in the tenth digit of the number displayed on the text display unit D59, is positioned behind the picker display unit B59. A lower key display unit B65, including an icon display unit D65 that suggests a decrease in the minute digit of the number displayed on the text display unit D60, is positioned behind the picker display unit B60. These display units D58~D65 and display units B59~B65 are arranged and displayed as described above, forming the water hardness numerical input display area A4.

[0057] As described above, the storage means 48 individually stores the setting of the water hardness range and the setting of the water hardness value. When transitioning from the water hardness selection screen G2 to the water hardness value input screen G3, the storage means 48 stores the range of water hardness values ​​that were displayed on the water hardness selection screen G2 immediately before the transition, and the display control means 49 controls the display means 18 so that the water hardness values ​​stored in the storage means 48 are displayed on the picker display units B59 and B60. On the other hand, when transitioning from the water hardness value input screen G3 to the water hardness selection screen G2, the storage means 48 stores the water hardness values ​​that were displayed on the water hardness value input screen G3 immediately before the transition, and the display control means 49 controls the display means 18 so that the cursor indicators C1 to C5 corresponding to the range of water hardness values ​​stored in the storage means 48 are lit up. Therefore, when setting the water hardness on the water hardness selection screen G2 or the water hardness numerical input screen G3, even if you switch back to the water hardness numerical input screen G3 or the water hardness selection screen G2, the information of the previous water hardness setting will be displayed the next time you switch back to the water hardness selection screen G2 or the water hardness numerical input screen G3.

[0058] The picker display units B59 and B60 display the water hardness setting for the rice to be cooked. By touching the upper key display units B62 and B63 or the lower key display units B64 and B65, the display on the picker display units B59 and B60 is changed, and the cooking course is set according to the water hardness displayed on these picker display units B59 and B60. For example, when the lower key display unit B64 is touched once in the state shown in Figure 7, the control unit 12 receives an operation signal from the operation unit 19 located above the lower key display unit B64, and the display control unit 49 controls the display unit 18 to decrease the number "5" in the text display unit D59 displayed on the picker display unit B59 by 1, so that the number "4" in the text display unit D59 is displayed. For example, when the picker display units B59 and B90 mentioned above are displaying "40" and the "OK" button display unit B48 is touched, the control unit 12 receives an operation signal from the operation means 19 located above the "OK" button display unit B48, and the display control means 49 returns to the top screen G1 and controls the display means 18 to display the setting on the "water hardness" setting display unit D14, which is the setting on the water hardness numerical input screen G3 when the "OK" button display unit B48 is operated, for example, "40 mg / L". The display control means 49 may also control the display means 18 so that when the user touches the touch panel 8 with their finger on these picker display units B59 and B60 and then slides their finger across it, the numbers on the picker display units scroll in the direction of the slide operation.

[0059] Figure 8 shows the changes in the display of the picker display units B59 and B60 when the upper key display units B62 and B63 and the lower key display units B64 and B65 are operated on the water hardness numerical input screen G3. Figure 8(A) shows the case when the picker display units B59 and B60 are displaying the minimum value "0". At this time, the display control means 49 controls the display means 18 to display the icon display units D62, D63 and D65 of the upper key display units B62 and B63 and the lower key display unit B65 in color, and to display the icon display unit D64 of the lower key display unit B64 in gray. As a result, the numerical value of the picker display unit B60 can be operated in either the increasing or decreasing direction, and the numerical value of the picker display unit B59 can be operated in the increasing direction, but the numerical value of the picker display unit B59 cannot be operated in the decreasing direction. This makes it possible for the user to intuitively perform the water hardness numerical input operation.

[0060] In this embodiment, the text display D60, which shows the set single-digit number in the picker display unit B60, can be changed from "0" to "9", and the text display D59, which shows the set ten-digit number in the picker display unit B59, can be changed from a blank space to "12". By setting the minimum value of the text display D59 to a blank space instead of 0, the user can quickly and reliably find out the currently displayed water hardness value just by looking at the water hardness value input screen G3.

[0061] In this embodiment, when the upper key display unit B63 is touched as shown in Figure 8(A), the display control means 49 controls the display means 18 to increase the number shown on the text display unit D60, for example, to "1" and "2". On the other hand, when the lower key display unit B65 is touched, as shown in Figure 8(B), the display control means 49 controls the display means 18 to change the number shown on the text display unit D60, for example, to "9". At this time, the display control means 49 controls the display means 18 to display a blank " " on the text display unit D59 of the picker display unit B59, similar to Figure 8(A). This configuration allows the picker display units B59 and B60 to be set independently without any carry-over or borrow-down occurring between them, making it easier for the user to set them. However, the present invention is not limited to this, and the picker display units B59 and B60 may be configured to have carry-over and borrow-down occurring between them.

[0062] On the other hand, in this embodiment, even if the lower key display unit B64 is touched as shown in Figure 8(A), the control means 12 does not accept the operation signal from the operation means 19, and the operation is invalidated. The display control means 49 controls the display means 18 so as not to change the number shown in the text display unit D59 from, for example, a blank " " to "12", thereby suppressing the risk of the user making an error in setting the numerical input for water hardness. However, the present invention is not limited to this, and it may also be configured to change from a blank " " to "12".

[0063] Figure 8(C) shows the case when the picker display units B59 and B60 are displaying the maximum value of "120". At this time, the display control means 49 controls the display means 18 to display the icon display unit D64 of the lower key display unit B64 in color, and the icon display units D62, D63 and D65 of the upper key display units B62 and B63 and the lower key display unit B65, respectively, in gray. As a result, the user is made to associate that the value of the picker display unit B59 can be manipulated in the decreasing direction, but not in the increasing direction, and that the value of the picker display unit B60 cannot be manipulated in either the increasing or decreasing direction, thereby enabling the user to intuitively input the water hardness value. In this embodiment, as described above, no carry-over or borrow-down occurs between the picker display units B59 and B60, so the value of the picker display unit B60 cannot be operated in either the increasing or decreasing direction. However, in a configuration where carry-over or borrow-down occurs between the picker display units B59 and B60, the value of the picker display unit B60 may be made operable in the decreasing direction.

[0064] Figure 9 shows the regional division selection screen G5, which is accessed when the "Average for each prefecture" button display area B47 is touched on the water hardness selection screen G2. Referring to the same figure, the regional division selection screen G5 is described as follows: At the front of the screen is the settings / guide screen display area A5, which consists of a tab display area B71 containing a text display area D71 labeled "Settings" and a tab display area B72 containing a text display area D72 labeled "Guide," displayed side by side. Behind the settings / guide screen display area A5 is the regional division selection display area A6, which consists of six button display areas B73 to B78 arranged front to back and side to side. At the back of the regional division selection screen G5 is the "Back" button display area B45.

[0065] Here, the button display section B73 for "Hokkaido Tohoku" contains the text display element D73 that reads "Hokkaido Tohoku", the button display section B74 for "Kanto Koshin" contains the text display element D74 that reads "Kanto Koshin", the button display section B75 for "Hokuriku Tokai" contains the text display element D75 that reads "Hokuriku Tokai", the button display section B76 for "Kinki" contains the text display element D76 that reads "Kinki", the button display section B77 for "Chugoku Shikoku" contains the text display element D77 that reads "Chugoku Shikoku", and the button display section B78 for "Kyushu Okinawa" contains the text display element D78 that reads "Kyushu Okinawa".

[0066] The "Settings" tab display section B71 and the "Guide" tab display section B72 indicate whether the settings screen or the guide selection screen is currently displayed on the LCD 16. Since the regional division selection screen G5 can also be selected from the guide selection screen, the display control means 49 controls the display means 18 so that the "Settings" tab display section B71 is displayed in gray and the "Guide" tab display section B72 is displayed in approximately the same color as the background, assuming that the guide selection screen G9 is displayed on the LCD 16.

[0067] The button display sections B73 to B78 within the regional division selection display area A6 are used to select the regional division to which a prefecture belongs when selecting water hardness from a prefecture. When any of the button display sections B73 to B78 is touched, the display control means 49 controls the display means 18 to transition to the prefecture selection screen G6 corresponding to the selected button display section. Furthermore, the text display elements D73 to D78 of the button display units B73 to B78 may be configured to also display the water hardness corresponding to the listed regional division, for example, the "Hokuriku Tokai" regional division, for example, the average hardness of tap water in the Hokuriku and Tokai regions. In this case, when any of the button display units B73 to B78 is touched, the storage means 48 stores a range of average hardness of tap water for the selected regional division, and the display control means 49 returns to the top screen G1 and controls the display means 18 to change the display of the "Water Hardness" setting display element D14 to the cursor display elements C1 to C5 showing a range of average hardness of tap water for the selected regional division.

[0068] Figure 10 shows the prefecture selection screen G6, which is the third category to which the user transitions when, for example, the "Hokuriku Tokai" button display area B75 is touched on the regional division selection screen G5. Referring to the same figure, the prefecture selection screen G6 has a text display area D81 that reads "Average hardness of tap water in each prefecture (mg / L)" at its front. Behind the text display area D81 is the prefecture selection display area A7, which has eight button display areas B82 to B89 arranged in a front-to-back and left-to-right pattern. At the back of the prefecture selection screen G6 is a "Back" button display area B45.

[0069] The button display sections B82 to B89 within the prefecture selection screen G6 are used to select the water hardness from the average hardness of the tap water in each prefecture. In this embodiment, the number of button display sections B82 to B89 and the text display elements D82 to D89 contained within them correspond to the regional division selected in the regional division selection display area A6. Therefore, the prefecture selection screen G6 has six screens corresponding to the button display units B73 to B78. For example, as shown in Figure 10, when the button display unit B75 for "Hokuriku Tokai" is touched, the prefecture selection screen G6 is accessed, and the display control means 49 controls the display means 18 so that eight button display units B82 to B89 are displayed, and the text display units D82 to D89 display "Niigata 33.0", "Toyama 29.5", "Ishikawa 46.5", "Fukui 38.4", "Shizuoka 53.6", "Gifu 38.6", "Aichi 24.1", and "Mie 44.5", respectively.

[0070] Here, when the user touches one of the button display units B82 to B89, for example, button display unit B82 for "Niigata 33.0", the memory means 48 stores a range for the average hardness of tap water in the selected prefecture, for example, "20 to 40" for Niigata Prefecture, which has an average hardness of 33.0 mg / L. Then, the display control means 49 returns to the top screen G1 and controls the display means 18 to change the display of the "Water Hardness" setting display unit D14 to the cursor display units C1 to C5, which display a range for the average hardness of tap water in the selected prefecture, for example, "20 to 40" for Niigata Prefecture. As a result, the user can select the water hardness by selecting the region or prefecture of the tap water to be used, without having to know the information on the hardness of the tap water used for cooking rice, thus improving convenience as there is no need to test or investigate the hardness of the tap water. In this embodiment, because there are variations in tap water hardness even within each prefecture, the storage means 48 is configured to store information on the average hardness range of tap water in the selected prefecture and display it on the setting display unit D14. However, the storage means 48 may also be configured to store a numerical value for the average hardness of tap water in each prefecture, for example, "33" for Niigata Prefecture, and display it on the setting display unit D14. Alternatively, when any of the button display units B82 to B89, for example, button display unit B82 labeled "Niigata 33.0", is touched, the display control means 49 may be configured to control the display means 18 so that the screen transitions to a screen where the water hardness corresponding to a predetermined area within the selected prefecture, for example, the Joetsu region, Chuetsu region, Kaetsu region, Sado, etc., is displayed on the button display unit corresponding to the area, for example, the average hardness of tap water in the Joetsu region, Chuetsu region, Kaetsu region, and Sado. In this case, when any of these button display units is touched, the storage means 48 stores a range of average hardness of tap water in the selected area, and the display control means 49 may be configured to return to the top screen G1 and control the display means 18 so that the display of the "Water Hardness" setting display unit D14 is changed to the display of cursor display units C1 to C5 for a range of average hardness of tap water in the selected area.

[0071] Figure 11 shows the prefecture water hardness popup screen G7, which is the first screen displayed when transitioning from the water hardness selection screen G2 to the regional division selection screen G5. Referring to this figure, the prefecture water hardness popup screen G7 is described as follows: the prefecture water hardness popup display section P2 is formed across almost the entire LCD16. In front of the prefecture water hardness popup display section P2 is a guide display unit D91 that shows an explanation of the average hardness of tap water in each prefecture. Behind the guide display unit D91 are a checkbox display unit B92, which is a white rectangle, and a button display unit B94 that includes a text display unit D93 that says "Do not show again next time" and a text display unit D94 that says "OK", displayed side by side.

[0072] The checkbox display unit B92 is operated when selecting whether or not to display the prefecture water hardness popup display unit P2. When the checkbox display unit B92 is touched, the display control means 49 controls the display means 18 to display a checked mark, such as a checkmark, within the checkbox display unit B92.

[0073] The "OK" button display unit B94 is operated to determine whether or not to display the prefecture water hardness pop-up display unit P2. For example, if the "OK" button display unit B94 is touched while the aforementioned checked mark is displayed in the checkbox display unit B92, the display control means 49 controls the display means 18 to display the regional division selection screen G5. The display control means 49 then controls the display means 18 so that, from the next time onward, when transitioning from the water hardness selection screen G2 to the regional division selection screen G5, the water hardness guide pop-up display unit P1 is not displayed as a pop-up, and the regional division selection screen G5 is displayed instead. On the other hand, if, for example, the checked mark mentioned above is not displayed in the checkbox display unit B92 and the "OK" button display unit B94 is touched while it is a white square, the display control means 49 controls the display means 18 to display the regional classification selection screen G5, and the display control means 49 also controls the display means 18 to display the water hardness guide pop-up display unit P1 as a pop-up the next time the user transitions from the water hardness selection screen G2 to the regional classification selection screen G5.

[0074] Next, with reference to Figures 12 to 14, the operation of the rice cooker with the above configuration during the rice cooking process will be explained. In this embodiment, in order to appropriately and simply select the cooking method according to the water hardness of the food to be cooked, the internal pressure of the pot 4 is adjusted by selecting and setting the water hardness and changing the energizing time of the vacuum pump 39 of the depressurization means 38 during the soaking and cooking process, thereby providing an appropriate cooking pattern for each water hardness. Therefore, the rice cooking control means 51 controls the rice cooking process, particularly the soaking and cooking process, according to the water hardness information as water quality information selected by the water hardness selection screen G2, water hardness numerical input screen G3, prefecture selection screen G6, and operation means 19.

[0075] Specifically, after setting the rice cooking course, when the "Start Cooking" button display area B17 on the top screen G1 is touched, the condition setting means 50 stores the rice settings, cooking method settings, hardness settings, and water hardness settings currently displayed in the rice cooking information display area A2 as the settings for the current rice cooking course in the storage means 48, and transmits these rice cooking course settings from the display / operation control means 46 to the heating control means 41. The rice cooking control means 51 of the heating control means 41 then performs the soaking, boiling, boiling, and steaming processes for the food to be cooked in the pot 4 according to the heating pattern of the current rice cooking course settings stored in the storage means 48. In this embodiment, however, the pressure is mainly reduced during the soaking process.

[0076] During the soaking and cooking process, the rice cooking control means 51 controls the operation of the pressure regulating unit 26 and the pressure reducing means 38 respectively so that the pressure inside the pot 4 is lower than atmospheric pressure. Specifically, when the soaking and cooking process begins, the rice cooking control means 51 controls the solenoid 35 to close the steam discharge path 33 with the pressure regulating valve 34. In this state, based on the pressure detection by the pressure sensor 36, the rice cooking control means 51 opens the path of the pressure reducing means 38 and operates the vacuum pump 39 continuously to perform vacuuming, removing the air from inside the sealed pot 4 with the vacuum pump 39. Subsequently, the rice cooking control means 51 controls the pressure reducing means 38 so that the pressure inside the pot 4 is maintained below a certain value in a reduced pressure state lower than atmospheric pressure, based on the settings in the table shown in Figures 12(A) and (B). In this way, the inside of the pot 4 is kept in a reduced pressure state for the entire duration of the soaking and cooking process.

[0077] Figure 12 is a table showing the relationship between the energizing time Ts of the vacuum pump 39 during the soaking and cooking process, the duty cycle as the ON time of the PMW control of the vacuum pump 39, the correction time ts of the soaking and cooking process, and the hardness of the water. Figure 13 is an explanatory diagram showing the relationship between the hardness of the water and the doneness of the cooked rice. Figure 14 is a graph showing the relationship between the vacuuming time during the soaking and cooking process, i.e., the energizing time of the depressurizing pump 39, and the vacuum value as the pressure inside the pot 4, and a comparison diagram comparing rice cooked in a conventional rice cooker with rice cooked in this embodiment.

[0078] In this embodiment, the pressure inside the pot 4 is reduced during the soaking and cooking process to promote water absorption by the rice and shorten the soaking and cooking time. However, as shown in Figure 13, the harder the water to be cooked becomes, and the more impurities it contains, the worse the water absorption rate of the rice due to the difference in osmotic pressure. Furthermore, calcium and other substances in the water act as a barrier that blocks the tiny pores in the rice, inhibiting water absorption. This prevents water from penetrating deep into the rice, and even when cooking with the same quality and quantity of rice, the same amount of water, and the same cooking course settings, there is a risk that the cooked rice will be hard, dry, and not gelatinized to the core. Also, the hardness of tap water varies by region; for example, the average hardness of tap water in Niigata Prefecture is 33 mg / L, while in Okinawa Prefecture it is 90 mg / L. Therefore, in this rice cooker, the internal pressure of the pot 4 is adjusted by changing the energizing time and duty cycle of the vacuum pump 39 according to the water hardness selected by the operating means 19 on the water hardness selection screen G2, the water hardness numerical input screen G3, or the prefecture selection screen G6, or by changing the soaking and cooking process time to adjust the time during which the pressure inside the pot 4 is reduced. The pressure reduction means 38 is operated so that the pressure inside the pot 4 is reduced or the soaking and cooking process time is extended as the water hardness of the food to be cooked increases. Consequently, as shown in the graph of Figure 14, the pressure inside the pot 4 is reduced to a level corresponding to the water hardness of the food to be cooked, enabling the rice to absorb water, and ensuring that cooked rice is gelatinized to the core even with high water hardness, resulting in tastier rice cooked according to the water, as shown in the comparison diagram of Figure 14.

[0079] To explain in more detail, when the water hardness is set on the water hardness selection screen G2 or prefecture selection screen G6, where water hardness can be selected for specific categories within a range of water hardness, and the "Water Hardness" setting display unit D14 on the top screen G1 displays a range of water hardness as a specific category, such as "40~60" as shown in Figure 4, and cooking is started, the cooking control means 51 controls the depressurization means 38 to operate the vacuum pump 39 with an energizing time and duty cycle corresponding to the water hardness setting of the received information, based on the settings in the table shown in Figure 12(A). It also controls the soaking and cooking process time to be the predetermined soaking and cooking process time t plus a correction time ts corresponding to the water hardness setting.

[0080] For example, as shown in Figure 4, if the "water hardness" setting indicator D14 displays "40~60", the rice cooking control means 51 controls the depressurization means 38 to operate the vacuum pump 39 with an energizing time Ts of "T3" and a vacuum pump duty cycle of "high". The rice cooking control means 51 also controls the soaking and cooking process to be performed for a time t+t2, which is the predetermined soaking and cooking process time t plus a correction time t2. In this case, the rice cooking control means 51 controls the operation of the vacuum pump 39 to stop when the energizing time T3, which is the energizing time Ts, has elapsed during the soaking and cooking process, so that the internal pressure of the pot 4 does not become lower than when the vacuum pump 39 stops operating. On the other hand, the rice cooking control means 51 controls the solenoid 35 to keep the steam discharge path 33 closed, and also controls the pressure reducing means 38 to keep the path between the pressure reducing pump 39 and the inside of the pot 4 closed, so that the internal pressure of the pot 4 is maintained in a reduced state for the entire duration of the soaking and cooking process, which is extended by the correction time t2.

[0081] Furthermore, if the water hardness is set on the water hardness numerical input screen G3, which allows selection of water hardness numerically, and the water hardness value is displayed on the "Water Hardness" setting display unit D14 on the top screen G1, for example, "10 mg / L", and cooking is started, the cooking control means 51 controls the depressurization means 38 to operate the vacuum pump 39 for an energizing time corresponding to the water hardness setting of the received information, based on the settings in the table shown in Figure 12(B). It also controls the soaking and cooking process to be the time of the soaking and cooking process, which is the predetermined soaking and cooking process time t plus a correction time ts corresponding to the water hardness setting.

[0082] For example, if the "water hardness" setting indicator D14 displays "10 mg / L", the rice cooking control means 51 controls the depressurization means 38 to operate the vacuum pump 39 with a power supply time Ts of "T11" and a duty cycle of "high". The rice cooking control means 51 also controls the soaking and cooking process to be carried out for a time t+t10, which is the base time t of the soaking and cooking process plus a correction time t11. In this case as well, similar to the above, the rice cooking control means 51 controls the operation of the vacuum pump 39 to stop when the power supply time T11 has elapsed during the soaking and cooking process, while controlling the solenoid 35 to keep the steam discharge path 33 closed, and controlling the depressurization means 38 to keep the path between the depressurization pump 39 and the inside of the pot 4 closed, so that the internal pressure of the pot 4 is maintained in a reduced state for the entire duration of the soaking and cooking process, which is extended by the correction time t11.

[0083] In this embodiment, as shown in the table in Figure 12(B), the energizing time Ts of the vacuum pump and the soaking and cooking process correction time ts are set to differ for each water hardness value. Basically, the energizing time Ts is set to increase proportionally with increasing water hardness, and the correction time ts is also set to increase proportionally. Therefore, in the soaking and cooking process of the rice cooking process, the rice cooking control means 51 controls the cooking according to the selected water hardness, so that even if the water hardness is high, the cooked rice is gelatinized to the core. On the other hand, the energizing time Ts values ​​T1 to T120 may include the same value. For example, when the water hardness is within a predetermined range, such as when it is above a predetermined value or below a predetermined value, the energizing time Ts may be the same. In this case, the energizing time Ts is set to a predetermined value when the water hardness is within a predetermined range. The same applies to the correction time ts; the values ​​of correction time ts, t1 to t120, may include the same value, and the value of correction time ts may be the same when the water hardness is within a predetermined range. However, the present invention is not limited to this, and the numerical values ​​are just examples. Figures 12(A) and 12(B) show an example where the vacuum pump PWM has a constant "high" duty cycle regardless of the selected water hardness setting, but of course, the value of this duty cycle may be changed according to the selected water hardness setting, just like the energizing time Ts and correction time ts, and in that case, the value of the duty cycle may be the same when the water hardness is within a predetermined range. Also, in Figures 12(A) and 12(B), the energizing time Ts is set to increase proportionally with increasing water hardness, and the correction time ts is set to increase proportionally, but the invention is not limited to this, and it is sufficient that the above relationship is satisfied for at least some of the water hardness values.

[0084] Subsequently, when the soaking and cooking process, which lasts for a time t+ts (base time t plus a correction time ts corresponding to the selected water hardness setting), is completed, the process moves to the next boiling and heating step. The rice cooking control means 51 controls the solenoid 35 and the depressurization means 38 to return the pressure inside the pot 4 from a depressurized state to the same pressure as the outside air.

[0085] As described above, the rice cooker of this embodiment includes a rice cooking control means 51 as a control means for controlling the cooking of food containing water, and a top screen G1, a water hardness selection screen G2, a water hardness numerical input screen G3, a prefecture selection screen G6, and an operation means 19 as selection means for operating to select water hardness information as water quality information of the food to be cooked. The rice cooking control means 51 is configured to perform rice cooking control according to the water hardness information selected on the water hardness selection screen G2, the water hardness numerical input screen G3, the prefecture selection screen G6, and the operation means 19.

[0086] With this configuration, the rice cooking control means 51 can perform rice cooking control according to the hardness of the water used for cooking, thus enabling differentiated cooking based on the hardness of the water. Therefore, the rice cooking control means 51 can perform rice cooking control that matches the water used for cooking, and the rice can be cooked to taste better according to this water.

[0087] Furthermore, the rice cooker of this embodiment is further equipped with a pressure reduction means 38 that reduces the pressure inside the pot 4 containing the food to be cooked to a pressure lower than atmospheric pressure, and the rice cooking control means 51 is configured to change at least one of the following according to the water hardness information selected on the water hardness selection screen G2, the water hardness numerical input screen G3, the prefecture selection screen G6, and the operation means 19: the energizing time Ts of the pressure reduction pump 39, the duty cycle of the PMW control of the pressure reduction pump 39 as the output of the pressure reduction pump 39, and the base time t + correction time ts, which is the time of the soaking and cooking process as the time to maintain the pressure reduction state.

[0088] With this configuration, the internal pressure of the pot 4 can be adjusted by changing the energizing time Ts or duty cycle of the vacuum pump 39, or the time the pot 4 is kept under reduced pressure can be adjusted by changing the soaking and cooking time t+ts. The pressure reduction means 38 can be operated to reduce the pressure inside the pot 4 or to lengthen the soaking and cooking time t+ts as the hardness of the water to be cooked increases. Therefore, it is possible to achieve water absorption of the rice to be cooked according to the hardness of the water to be cooked.

[0089] Furthermore, the rice cooking control means 51 of this embodiment may be configured to set the energizing time Ts to a predetermined value when the water hardness information selected on the water hardness selection screen G2, the water hardness numerical input screen G3, the prefecture selection screen G6, and the operation means 19 is within a specific range, so that the energizing time Ts does not exceed the predetermined value, nor does the energizing time Ts fall below the predetermined value.

[0090] Furthermore, in the rice cooker of this embodiment, the rice cooking control means 51 controls the soaking and cooking process, and the rice cooking control means 51 controls the length of the process time t+ts of the soaking and cooking process by changing the correction time ts according to the water hardness information. As a result, the rice cooking control means 51 proportionally increases the correction time ts as the water hardness value increases, so when the water hardness is high, the process time t+ts of the soaking and cooking process, which is the time for the rice to absorb water, can be extended, and the cooked rice can be gelatinized to the core even when the water hardness is high.

[0091] Furthermore, in this rice cooker, the water hardness information can be selected for each specific category of water hardness range using the water hardness selection screen G2 or prefecture selection screen G6 and the operating means 19, allowing the user to intuitively select the water hardness and improving convenience.

[0092] Furthermore, in this rice cooker, the water hardness information can be selected numerically using the water hardness input screen G3 and the operating means 19. This configuration allows the user to specify and select the water hardness in detail, for example, when cooking rice using mineral water, thus improving convenience.

[0093] Furthermore, in this rice cooker, the configuration may be such that the user can select water hardness information based on the regional classification of the tap water used, the prefecture, or the predetermined area, using the prefecture selection screen G6, the regional classification screen G5, or a screen displaying a predetermined area within a prefecture, and the operating means 19. In this case, the user can select the water hardness by selecting the regional classification, prefecture, or predetermined area of ​​the tap water used for cooking, without having to know the information on the hardness of the tap water used for cooking. This eliminates the need to test or investigate the hardness of the tap water, thus improving convenience.

[0094] Furthermore, in this rice cooker, the top screen G1 and the operating means 19 allow the user to select the type of rice to be cooked. The rice cooking control means 51 may be configured to perform rice cooking control according to the water hardness information and the type of rice selected on the top screen G1 and the operating means 19. Since the rice cooking control means 51 can perform rice cooking control according to the water hardness and the type of rice to be cooked, it is possible to perform cooking differently according to the water hardness and the type of rice to be cooked.

[0095] Furthermore, in the rice cooker of this embodiment, the top screen G1 and the operating means 19 allow the user to select at least one of the cooking method and firmness of the food to be cooked. The rice cooking control means 51 may be configured to perform cooking control according to the water hardness information selected on the top screen G1 and the operating means 19, and at least one of the cooking method and firmness of the food to be cooked. Since the rice cooking control means 51 can perform cooking control according to the water hardness of the food to be cooked and at least one of the cooking method and firmness of the food to be cooked, it is possible to perform cooking differentiation according to the water hardness of the food to be cooked, as well as cooking differentiation according to at least one of the cooking method and firmness of the food to be cooked. [Examples]

[0096] Figures 15 to 21 show a second embodiment of the rice cooker according to the present invention. The rice cooker of this embodiment can be summarized as follows.

[0097] (1) The rice cooker of this embodiment comprises a heating means capable of heating rice and water as the food to be cooked, a storage means for storing cooking information for each rice variety, and a control means for controlling the heating means based on the cooking information to control the cooking of the food to be cooked, wherein the cooking information is set for each rice variety based on brand texture information in which the characteristics of the brand rice are indexed according to predetermined standards, and the cooking information comprises a first cooking information for a rice variety in which the cooking is controlled in such a way that the characteristics are emphasized, and a second cooking information for a rice variety in which the cooking is controlled in such a way that the characteristics are suppressed.Therefore, cooking control is performed for each brand of rice in such a way that the characteristics of the brand rice are emphasized or suppressed, and cooking patterns according to the user's preference can be provided without damaging the different texture characteristics of rice for each variety, and cooking can be performed according to each brand of rice.

[0098] (2) In the rice cooker of this embodiment, the standard has a first standard and a second standard, the brand texture information is a coordinate system in which the values ​​of the first standard and the values ​​of the second standard are placed on different coordinate axes, and the cooking information is characterized in that the first cooking information, the second cooking information, and the third cooking information of the rice brand in which the cooking is controlled according to the characteristics are set based on regions obtained by dividing the coordinate system in the brand texture information into predetermined ranges. As a result, the cooking information for cooking branded rice can be set to the first cooking information, the second cooking information, or the third cooking information based on the first standard and the second standard, and cooking patterns according to the user's preference can be provided without impairing the different texture characteristics of rice for each variety brand. Furthermore, branded rice with characteristics where the balance between the first standard and the second standard is exactly in the middle can be cooked according to its characteristics.

[0099] (3) The rice cooker of this embodiment is characterized in that the first criterion is the firmness and texture of the cooked rice, and the second criterion is the stickiness and texture of the cooked rice. Therefore, the cooking information for cooking branded rice can be set to the first cooking information, the second cooking information, or the third cooking information based on the firmness and stickiness and texture, and it is possible to provide cooking patterns according to the user's preference without impairing the different texture characteristics of rice for each variety and brand.

[0100] (4) In the rice cooker of this embodiment, the coordinate system is characterized in that the region in which the first rice cooking information is set is arranged around the region in which the third rice cooking information is set, which has an origin where the coordinate axes intersect, and the region in which the second rice cooking information is set is further arranged around the region in which the first rice cooking information is set. As a result, a brand of rice characterized by having a balance of hardness that is slightly on the firm side and / or soft side, and / or a balance of stickiness that is slightly on the chewy side and / or firm side can be set in the first heating pattern, while a brand of rice characterized by having a balance of hardness that is significantly on the firm side and / or soft side, and / or a balance of stickiness that is significantly on the chewy side and / or firm side can be set in the second heating pattern. Furthermore, a brand of rice characterized by having a balance of hardness and stickiness that is exactly in the middle can be set in the third heating pattern.

[0101] (5) The rice cooker of this embodiment further comprises pressure control means capable of changing the pressure inside the pot containing the food to be cooked, and the control means controls the pressure control means to change the pressure based on the set cooking information and the second reference value in the cooking information. As a result, it is possible to provide cooking patterns that do not impair the sticky texture characteristics of the cooked rice of each brand of rice, and to cook rice according to each brand of rice.

[0102] (6) In the rice cooker of this embodiment, the control means controls the heating means to change the temperature of the rice to be cooked and the length of time for performing the process, based on the set rice cooking information and the first reference value in the rice cooking information. As a result, it is possible to provide cooking patterns that do not impair the characteristics of the firmness and texture of the cooked rice of each brand of rice, and to cook rice according to each brand of rice.

[0103] Figures 15 and 16 show top views of the LCD 16, and in each drawing, the top side is referred to as "front," the bottom side as "rear," the left side as "left," and the right side as "right." Also, in each drawing, the front side is referred to as "top" and the back side as "bottom." In this embodiment, when the "rice" button display section B1 is touched on the top screen G1, the display control means 49 controls the display means 18 to display the rice selection screen G12 as shown in Figure 16.

[0104] Figure 15 shows the rice selection screen G12 that is accessed when the "Rice" button display area B1 is touched on the top screen G1. Referring to the same figure, the rice selection screen G12 has a text display area D130 that says "Please select rice" at the front, and behind the text display area D130, a rice selection display area A13 is formed with six button display areas B131 to B141 arranged in a front-to-back and left-to-right pattern. The selection display area S11 is displayed around the outer edge of the currently selected button display area, for example, in Figure 15, the "White Rice, Brand Selection" button display area B131. Here, the "White Rice, Brand Selection" button display area B131 includes a text display area D131 that says "White Rice, Brand Selection" and an image display area D132 that shows a picture of white rice served in a bowl. Furthermore, the button display section B133 for "White Rice Brand Selection" includes a text display element D133 that reads "White Rice Brand Selection" and an image display element D134 that shows a picture of ripe rice stalks. The button display section B135 for "Pre-washed Rice Brand Selection" includes a text display element D135 that reads "Pre-washed Rice Brand Selection" and an image display element D136 that shows a picture of white rice served in a bowl. The button display section B137 for "Brown Rice" includes a text display element D137 that reads "Brown Rice" and an image display element D138 that shows a picture of brown rice served in a bowl. The button display section B139 for "Mixed Grain Rice" includes a text display element D139 that reads "Mixed Grain Rice" and an image display element D140 that shows a picture of mixed grain rice served in a bowl. The button display section B141 for "Barley Rice" also includes a text display element D141 that says "Barley Rice" and an image display element D142 that shows a picture of barley rice served in a bowl.

[0105] Also, at the rear of the rice selection screen G12, a button display area B45 labeled "Back" and a button display area B143 containing the text "Cancel" (D143) are arranged side by side.

[0106] The button display units B131 to B141 within the rice selection display area A13 are operated to select the type of rice to be cooked. When button display units B131, B135, B137, B139, or B141, for example, button display unit B135 for "wash-free rice, random brand selection", is touched, the display control means 49 returns to the top screen G1 and controls the display means 18 to change the display of the "rice" setting display unit D11 to the display of the touched button display unit, for example, "wash-free rice, random brand selection".

[0107] Furthermore, when the button display section B133 labeled "Select White Rice Brand" is touched, the display control means 49 controls the display means 18 to display the brand selection screen G13 as shown in Figure 16.

[0108] The "Cancel" button display unit B143 is operated when you want to discard the settings on the current screen, for example, the rice selection screen G12, and return to the top screen G1. When the "Cancel" button display unit B143 is touched, the display control means 23 controls the display means 18 to discard the settings currently displayed on the LCD 16, return to the top screen G1, and display the settings that were displayed on the most recent top screen G1.

[0109] Figure 16 shows the rice selection screen G13, which is accessed when the "Select White Rice Brand" button display area B133 is touched on the rice selection screen G12. Referring to the same figure, the rice selection screen G13 is explained as follows: at the front, eight button display areas B145 to B152 are displayed side by side, and behind these button display areas B145 to B152, a Japanese alphabetical selection display area A14 is formed with position display bars P1 and P2. Currently, the text display body of the button display area A15, which will be described later, is displayed on the rice selection screen G13. For example, in Figure 16, the white text of the text display body D145 of the button display area B145 for the "A" row is displayed with color.

[0110] Here, the button display section B145 for the "a" row includes a text display element D145 that reads "a", similarly, the button display section B146 for the "ka" row includes a text display element D146 that reads "ka", the button display section B147 for the "sa" row includes a text display element D147 that reads "sa", the button display section B148 for the "ta" row includes a text display element D148 that reads "ta", the button display section B149 for the "na" row includes a text display element D149 that reads "na", the button display section B150 for the "ha" row includes a text display element D150 that reads "ha", the button display section B151 for the "ma" row includes a text display element D151 that reads "ma", and the button display section B152 for the "ya" row includes a text display element D152 that reads "ya".

[0111] In this embodiment, since no rice brands starting with characters from the "ra" row or "wa" row are stored in the storage means 48, the buttons for the "ra" row and "wa" row are not displayed in the alphabetical selection display area A14. However, if rice brands starting with characters from the "ra" row or "wa" row are stored in the storage means 48, the system is configured to display buttons categorized to those rice brands in the alphabetical selection display area A14.

[0112] Behind the alphabetical selection display area A14, a brand selection display area A15 is formed, in which six button display units B155 to B160 are arranged in a front-to-back and left-to-right pattern. In this embodiment, the display control means 23 controls the display means 18 to display, for example, 66 types of rice brands stored in the storage means 48 in alphabetical order, in predetermined numbers, or in this embodiment, in sets of six button display units B155 to B160. The storage means 48 may be configured to store all types of rice brands for each screen, or it may be configured to store a list of all types of rice brands, and the way in which the storage means 48 stores all types of rice brands is not limited.

[0113] In the stock selection screen G13 shown in Figure 16, the first button display section B155 to the sixth button display section 160 each contain, in order, the text display elements D155 that read "Aichi no Kaori", D156 that read "Akisakari", D157 that read "Akitakomachi", D158 that read "Aki no Uta", D159 that read "Aki no Kirameki", and D160 that read "Akihonami".

[0114] Furthermore, at the rear of the stock selection screen G13, the following are arranged side by side: button display area B45 for "Back", button display area B161 containing the text display element D161 for "<", button display area B162 containing the text display element D162 for ">", button display area B163 containing the text display element D163 for "History", and button display area B143 for "Cancel".

[0115] The "<" button display section B161 and the ">" button display section B162 are operated to change the rice brand displayed in the rice brand selection display area A15 of the rice brand selection screen G13. For example, when the "<" button display section B161 or the ">" button display section B162 is touched on the rice brand selection screen G13-1 in Figure 16, the display control means 23 controls the display means 18 to display the rice brand selection screen G13 in the rice brand selection display area A15 that displays the previous six rice brands or the next six rice brands in alphabetical order from the rice brands stored in the storage means 48. As a result, by touching the "<" button display section B161 and the ">" button display section B162, the user can sequentially display the selectable rice brands on the LCD 16 of the display means 18, making it easy to confirm the desired selectable rice brand.

[0116] The button display sections B145 to B152 within the alphabetical order selection display area A14 are operated to change the rice brand displayed in the brand selection display area A15 of the brand selection screen G13. When any of the button display sections B145 to B152, for example, the button display section B149 for the "Na" row, is touched, the display control means 23 controls the display means 18 to display the brand selection screen G13 of the brand selection display area A15, which displays the text display of the rice brand that is first displayed in the selected row, for example, "Nasuhikari" which is first displayed in the "Na" row. Furthermore, the button display sections B145 to B152 indicate which row of the Japanese syllabary the currently displayed screen on the display means 18 represents. For example, as shown in Figure 16, on the rice variety selection screen G13, the text display element D145 of the button display section B145 for the "A" row is colored, prompting the user to associate the rice variety selection display area A15 of the rice variety selection screen G13 with the rice variety in the "A" row of the Japanese syllabary. Therefore, the user can directly select a rice variety by touching the button display sections B145 to B152 within the Japanese syllabary row selection display area A14.

[0117] Therefore, in the alphabetical order selection display area A14 of this embodiment, selectable rice brands are categorized into rows of the Japanese syllabary, which is a predetermined classification, and these categorized rows are displayed on the LCD 16 of the display means 18 as button display units B145 to B152. The alphabetical order selection display area A14 is configured such that a corresponding row is selected by selecting from the button display units B145 to B152, and the rice brands displayed in the corresponding brand selection display area A15 are changed from these selected rows, and the first button display unit B155 to the sixth button display unit 160 are made selectable, thereby enabling the selection of the desired rice brand categorized in the selected row.

[0118] Furthermore, in the alphabetical order selection display area A14 of this embodiment, for example, the text display body D145 of the button display area B145 corresponding to the row of the Japanese syllabary "a" row, which is the row of the Japanese syllabary "a" row, is displayed in color. The colored "a" row button display area B145 and the rice brands included in this "a" row are simultaneously displayed on the display means 18 on the brand selection screen G13, allowing users to know the rice brands of the selected row and use this as a guide for searching, thus making it easier to search for rice brands row by row in alphabetical order.

[0119] The first button display section B155 to the sixth button display section 160 within the brand selection display area A15 are operated to select the type of rice to be cooked. When one of the first button display section B155 to the sixth button display section 160, for example the third button display section B157, is touched on the brand selection screen G13, the display control means 23 returns to the top screen G1 and controls the display means 18 to change the display on the "rice" setting display unit D11 to the display of the touched button display section, for example the display of the third button display section B157, which is "Akitakomachi".

[0120] The "History" button display unit B163 is used to select the type of rice to be cooked this time from the types of rice that have been cooked so far. When the "History" button display unit B163 is touched, the display control means 23 controls the display means 18 to display the rice brand history screen (not shown). When a rice brand is selected on this rice brand history screen, the display control means 49 controls the display means 18 to return to the top screen G1 and display the selected rice brand in the text display unit D11.

[0121] The position indicator bars P1 and P2 within the alphabetical order selection display area A14 indicate which row of the Japanese syllabary the currently displayed screen on the display means 18, and the screen adjacent to the currently displayed screen, represent the rice brands. For example, as shown in Figure 16, in the brand selection screen G13, the position indicator bar P1 is colored and positioned below the "a" row button display section B145, prompting the user to associate the current brand selection screen G13 with rice brands in the "a" row of the Japanese syllabary. Furthermore, the position indicator bar P2 is displayed in gray and positioned below the button display section B145 for the "A" row, prompting the user to associate the first button display section B155 to the sixth button display section 160, which are displayed in the brand selection display area A15 of the currently displayed brand selection screen G13, with the rice brands in the "A" row of the Japanese syllabary, by touching the ">" button display section B162. In this way, for example, the display means 18 indicates which row of the Japanese syllabary the rice brands displayed in the first button display section B155 to the sixth button display section 160 of the brand selection display area A15 of the currently displayed brand selection screen G13 are in by positioning the position indicator bar P1 below the button display section B145 for the "A" row. Furthermore, as shown in Figure 16, for example, if there are rice brands in the same category and row ("A") that are not displayed in the first button display section B155 to the sixth button display section 160 of the brand selection screen G13, the position display bar P2 is positioned below the button display section B145 for the "A" row to indicate this. Therefore, the display means 18 can instantly tell which row the rice brands displayed in the first button display section B155 to the sixth button display section 160 of the brand selection screen G13 currently displayed belong to, and can also instantly tell if there are rice brands categorized in that row that are not displayed, which can be used as a reference when searching for rice brands.

[0122] In the rice cooker of this embodiment, cooking courses corresponding to the desired texture of each rice variety are stored in the storage means 48, and the rice varieties for which the stored cooking courses are available are displayed on the rice variety selection screen G13, allowing the user to select the cooking course. Figure 17 shows an example of rice varieties for which cooking courses are stored in the storage means 48, and the table shows the temperature, time, and pressure controls for cooking rice varieties A to G in each stage of the cooking process.

[0123] First, the cooked texture of rice varieties A through G will be explained with reference to Figure 18. Figure 18 is an example of a map image where the cooked texture information of each rice variety is placed at the corresponding coordinates. This cooked texture information of each rice variety is created based on information published in magazines, on the web, at rice shops, etc., as well as physicochemical taste tendencies such as protein and amylose content, and texture data of each rice variety from taste test results, which are published in the Japan Grain Inspection Association's "Rice Information Provision System". This map is a coordinate system in which the texture of each rice variety is represented by the value of the hardness texture at the time of cooking as the first criterion and the value of the stickiness texture at the time of cooking as the second criterion, with each being placed on different coordinate axes. The origin where the coordinate axes for hardness texture and stickiness texture intersect represents the texture where the balance of hardness and stickiness is exactly in the middle. Therefore, for example, brand A rice has a good balance of firmness and stickiness, brand C rice has a firm texture with a good balance of firmness and stickiness (chewiness), and brand F rice has a soft, chewy texture with a good balance of stickiness. Figure 18 The MAP functions as brand-specific texture information, where the characteristics of each brand of rice are indexed by predetermined standards for firmness and stickiness.

[0124] Figure 19 is a map showing the relationship between the regions divided for each control and the texture image in the table in Figure 17, which shows how the hardness and stickiness of the cooked rice are reflected when each control is selected. The map in this figure shows which heating patterns are set for which controls are performed in which regions. For example, in region "8", the heating patterns set are (ii) setting No. "(2)" in the soaking #2 table, (iii) setting No. "(2)" in the steaming table, and (iv) setting No. "(3)" in the pressure table. This heating pattern is a heating pattern that cooks the rice according to its characteristics without emphasizing or suppressing the characteristics of the brand rice. Also, in region "6", the heating patterns set are (ii) setting No. "(3)" in the soaking #2 table, (iii) setting No. "(3)" in the steaming table, and (iv) setting No. "(4)" in the pressure table. This heating pattern is designed to cook rice to be softer and chewier. And in area "13", the heating patterns set to (ii) setting No. "(1)" in the soaking #2 table, (iii) setting No. "(1)" in the steaming table, and (iv) setting No. "(1)" in the pressure table are set. This heating pattern is designed to cook rice to be firmer and lightest.

[0125] Figure 20 is an example of a MAP image, which is a coordinate system where the region in Figure 19 corresponds to the MAP in Figure 18. There are many varieties of rice in Japan, and the characteristics of the rice differ for each variety. Therefore, when cooking these varieties of rice in a way that emphasizes the characteristics of that particular variety, some varieties have strong characteristics that can actually spoil the taste. For example, if varieties E and F are cooked to be softer and stickier, the resulting rice may be very soft and sticky, which may not satisfy the user. Therefore, in this rice cooker, based on the MAP in Figure 20, a first heating pattern for the cooking course of a rice variety that emphasizes the characteristics of that variety, a second heating pattern for the cooking course of a rice variety that suppresses the characteristics of a rice variety that has strong characteristics, and a third heating pattern for the cooking course of a rice variety that neither emphasizes nor suppresses the characteristics, but cooks according to the characteristics of that variety.

[0126] The map in Figure 20 divides the coordinate axis for hardness into 7 sections to correspond to the heating patterns of (ii) soaking #2 and (iii) steaming, and the coordinate axis for stickiness into 5 sections to correspond to the heating pattern of (vi) pressure, resulting in 35 regions (7 x 5) corresponding to the region in Figure 9. This is because changing the heating patterns of (ii) soaking #2 and (iii) steaming mainly changes the hardness texture, and changing the heating pattern of (vi) pressure mainly changes the stickiness texture, so the divisions correspond to the number of heating patterns for (ii) soaking #2 and (iii) steaming, and the number of heating patterns for (vi) pressure. Note that the number of divisions for the coordinate axes of hardness and stickiness is just an example, and may be increased or decreased according to the number of heating patterns for (ii) soaking #2 and (iii) steaming, and the number of heating patterns for (vi) pressure.

[0127] The map in Figure 20 shows which rice varieties are cooked using which heating pattern in the map in Figure 19, with the coordinates for hardness "4.0" and stickiness "4.0" corresponding to the origin of the map in Figure 18. Therefore, for example, rice variety A, which has a good balance of hardness and stickiness in the map in Figure 18, corresponds to the "8" region. When compared with the map in Figure 19, it can be understood that the heating patterns set are (ii) setting No. "(2)" in the soaking #2 table, (iii) setting No. "(2)" in the steaming table, and (iv) setting No. "(3)" in the pressure table. Similarly, brand C rice corresponds to area "10," and when compared with the MAP in Figure 19, the heating patterns set are (ii) setting No. "(1)" in the soaking #2 table, (iii) setting No. "(1)" in the steaming table, and (iv) setting No. "(2)" in the pressure table. Brand F rice corresponds to area "13," and when compared with the MAP in Figure 19, the heating patterns set are (ii) setting No. "(1)" in the soaking #2 table, (iii) setting No. "(1)" in the steaming table, and (iv) setting No. "(1)" in the pressure table. Therefore, the MAP in Figure 20, like the MAP in Figure 18, functions as brand texture information indicated according to predetermined criteria, and the heating pattern for the rice cooking course is set for each brand of rice based on this MAP in Figure 20.

[0128] Specifically, for branded rice in region A (the region with no pattern in the background), which has coordinates of hardness "4.0" and stickiness "4.0" corresponding to the origin, a third heating pattern is set that cooks the rice according to its characteristics without emphasizing or suppressing its features, as the balance of hardness and stickiness is exactly in the middle. For branded rice in region B (the region with a diagonal pattern in the background), which is located around region A, a first heating pattern is set that cooks the rice in a way that emphasizes the characteristics of the branded rice, as the balance of hardness is slightly towards firm and / or soft, and / or stickiness is slightly towards chewy and / or firm. Furthermore, the branded rice in region C (the region with a dotted background) located on the outer edge of the MAP in Figure 20 has a texture where the balance of hardness is heavily skewed towards hard and / or soft, and / or the balance of stickiness is heavily skewed towards chewy and / or firm. Therefore, a second heating pattern is set to cook the rice in a way that suppresses the characteristics of the branded rice. Accordingly, the MAP in Figure 20 has an origin, and the region B where the first heating pattern is set is arranged around region A where the third heating pattern is set, and region C where the second heating pattern is set is further arranged around region B.

[0129] For example, since brand A rice is in region A, a third heating pattern is set that neither emphasizes nor suppresses its characteristics, but cooks it according to those characteristics. Brand C rice is in region B, so a first heating pattern is set that emphasizes its characteristics. Brand F rice is in region C, so a second heating pattern is set that suppresses its characteristics. Brand G rice has a texture where the balance of stickiness is just right, but the balance of hardness is on the softer side. However, cooking it in a way that emphasizes or suppresses these characteristics would actually spoil the taste, so a third heating pattern is set that neither emphasizes nor suppresses the characteristics of the brand rice, but cooks it according to those characteristics.

[0130] As mentioned above, in the rice cooker of this embodiment, cooking courses corresponding to each rice setting, cooking method setting, hardness setting, and water hardness setting are stored in the storage means 48. Even for the rice setting, as shown in the rice selection screen G12 of Figure 15, it is possible to select from multiple types. Furthermore, if the "White Rice Brand Selection" button display section B133 is selected on the rice selection screen G12, a large number of rice brands, such as 66 types of rice, become selectable in the rice selection display area A13. Therefore, while some combinations are not possible, the number of heating patterns for the cooking courses is equal to the number of rice settings, rice brand settings, cooking method settings, hardness settings, and water hardness settings multiplied by each other. If the heating patterns for each cooking course are set with all of these expanded, the number of cooking courses that can be set is enormous, requiring a considerable amount of storage capacity in the storage means 48. In this embodiment, in accordance with the desired texture image, the number of (ii) soaking #2 and (iii) steaming heating patterns is multiplied by the number of (vi) pressure heating patterns, for example, in the MAP of Figure 19, there are 3 x 5 = 15 types of rice cooking courses, and one of these 15 heating patterns is set according to the desired texture image of the brand rice. As a result, several brands of rice will be cooked with the same (ii) soaking #2, (iii) steaming, and (vi) pressure heating patterns, and at least some of the heating patterns can be stored in the storage means 48 in a grouped state, thus reducing the capacity required to store the rice cooking courses. Note that the number of each of the heating patterns for (ii) soaking #2, (iii) steaming, and (vi) pressure is just an example, and other numbers may be used. In this embodiment, the MAP in Figure 20 is not stored in the storage means 48, and the heating pattern settings for each rice brand based on the MAP in Figure 20 are stored in the storage means 48. However, the MAP in Figure 20 may be stored in the storage means 48.

[0131] Next, with reference to Figures 17 and 21, the operation of the rice cooker with the above configuration during the rice cooking process will be explained. In this embodiment, the amount of heat and pressure during cooking are adjusted by changing the combination of temperature, time, and pressure during the rice cooking process, such as the water temperature and time for soaking the rice in the soaking process, the steaming time in the steaming process, the amount of heat, and the pressure during the cooking process. This configuration provides a cooking pattern that can be tailored to the user's preference without compromising the different texture characteristics of rice varieties.

[0132] Figure 21 shows the pot temperature t1, which is the temperature detected by the pot sensor 12, the lid temperature t2, which is the temperature detected by the lid temperature sensor 32, and the heating amount P of the lid heater 31 during the rice cooking and warming processes of the rice cooker 1 of this embodiment. L The heating amount P of the heating coil 11 H The graphs show the changes over time for each of the following: a represents boiling detection based on the rate of temperature rise of the pot temperature t1, b represents boiling detection based on the rate of temperature rise of the lid temperature t2, and c represents cooking completion detection based on the rate of temperature rise of the pot temperature t1, which indicates the dry-up state.

[0133] To describe the operation of this embodiment during rice cooking, rice and water are placed in the pot 4 as the contents to be cooked, and after setting this in the pot storage section 3 of the main body 1, the lid 2 is closed. Around the same time, the power plug of the rice cooker is plugged into an outlet and powered on, and the rice cooker enters an initial off (standby) state in which cooking and warming are not performed. The display control means 49 controls the display means 18 to display the current cooking method and rice type settings stored in the memory means 48 on the top screen G1. For example, as shown in Figure 4, the display control means 49 controls the display means 18 to display "White rice, brand name" on the "rice" setting display unit D11, "Kamado Master" on the "cooking method" setting display unit D12, "Recommended" on the "hardness adjustment" setting display unit D13, "Kamado Master" on the "cooking method" setting display unit D12, and "40~60" on the "water hardness" setting display unit D14.

[0134] Here, each time the user makes a setting for "rice," "cooking method," "hardness adjustment," or "water hardness" using the cooking method selection screen, hardness selection screen, water hardness selection screen, rice selection screen G12, and especially the rice brand selection screen G13, and the operation means 19, the setting for the rice cooking course is changed by the condition setting means 50. The changed setting is displayed on the display means 18 by the display control means 49 each time, and the user can visually confirm it.

[0135] Then, after setting the "rice," "cooking method," "hardness adjustment," and "water hardness," when the user touches the "start cooking" button display area B17 on the top screen G1 with the operating means 19, the condition setting means 50 stores in the storage means 48 the setting display units D11 to D14 displayed in the cooking information display area A2 of the top screen G1 as the selected "rice," "cooking method," "hardness adjustment," and "water hardness" settings, and sends the heating pattern information corresponding to the set cooking course to the heating control means 41. In response, the heating control means 41, using the cooking control means 51 incorporated in the control IC 42, performs the soaking, boiling, boiling, and steaming processes for the food to be cooked in the pot 4 according to the heating pattern of the set cooking course. Therefore, the rice cooking control means 51 controls the cooking process according to the settings of the rice cooking course, which include the selected "rice," "cooking method," "hardness adjustment," and "water hardness," as well as the determined amount of rice to be cooked. In the following, we will explain in particular the case when the rice cooking process is performed using a rice cooking course in which one of the rice brands A to G is selected on the rice brand selection screen G13.

[0136] When the heating control means 41 receives information sent from the display / operation control means 46, it proceeds to the soaking and cooking process. During the soaking and cooking process, the rice cooking control means 51 controls the operation of the solenoid 35 and the pressure reducing means 38, respectively, so that the pressure inside the pot 4 is lower than atmospheric pressure. Specifically, when the soaking and cooking process begins, the rice cooking control means 51 switches the solenoid 35 from a de-energized state to an energized state and closes the steam discharge path 33 with the pressure regulating valve 34. In this state, based on the pressure detection by the pressure sensor 36, the rice cooking control means 51 opens the path of the pressure reducing means 38 and operates the pressure reducing pump 39 continuously to perform vacuuming, removing the air inside the sealed pot 4 with the pressure reducing pump 39. Subsequently, based on the pressure detection by the pressure sensor 36, the rice cooking control means 51 controls the pressure reducing pump 39 so that the pressure inside the pot 4 is maintained in a reduced state below a certain value. In this way, the inside of pot 4 is kept under reduced pressure throughout the entire soaking and simmering process.

[0137] Furthermore, the rice cooking control means 51 controls the heating coil 11 to heat the pot 4 by controlling the power on and off based on the temperature of the bottom of the pot 4 detected by the pot sensor 12 ("Soaking #1" in the table of (i) in Figure 17), thereby promoting water absorption of the rice. At the same time, it performs a first soaking step in which it determines the amount of rice to be cooked in the pot 4 from the temperature t1 of the pot when heated at a predetermined output for a predetermined time and the temperature t1 of the pot when heating is stopped for a predetermined time thereafter. This step is performed using the same control for all rice cooking courses, including the A to G brands. After the determination of the amount of rice to be cooked in the pot 4 is completed, the process moves to the second soaking step.

[0138] In the second soaking step of the soaking and cooking process, the rice cooking control means 51 sets the control temperature t based on the heating pattern of the rice cooking course for brands A to G, based on the temperature detection by the pot sensor 12. B Heat pot 4 until it reaches the set time T. B Only the controlled temperature t B The control is maintained (see "Soaking #2" in the table in Figure 7(i)) to promote water absorption of the rice. Note that the control temperature t B The temperature is preferably between 40 and 60°C.

[0139] Here, the rice cooking control means 51 controls the on / off power supply of the heating coil 11 by changing the control temperature t B and the process time T B based on the received information. For example, when the rice cooking control means 51 receives the information of the heating pattern for setting the texture image of the selected brand of rice to "firm", that is, the information of the heating pattern of the brand of rice in the regions of "1", "4", "7", "10", "13" where the texture image target is in the "firm" region in the MAP of FIG. 19, the control temperature t B is at a low temperature (a), and the set time T B is a short time T 11 and controls the on / off power supply of the heating coil 11 according to the setting No. "(1)". On the other hand, when the rice cooking control means 51 receives the information of the heating pattern for setting the texture image of the selected brand of rice to "softish", that is, the information of the heating pattern of the brand of rice in the regions of "3", "6", "9", "12", "15" where the texture image target is in the "softish" region in the MAP of FIG. 19, the control temperature t B is at a high temperature (c), and the set time T B is a long time T 13 and controls the on / off power supply of the heating coil 11 according to the setting No. "(3)". Then, when the rice cooking control means 51 receives the information of the heating pattern for setting the texture image of the selected brand of rice neither to "firm" nor to "softish", that is, the information of the heating pattern of the brand of rice in the regions of "2", "5", "8", "11", "14" where the texture image target is not in either the "firm" or "softish" region in the MAP of FIG. 19, the control temperature t B is at a medium temperature (b), and the set time T B is a medium time T 12 and controls the on / off power supply of the heating coil 11 according to the setting No. "(2)".

[0140] After that, when the rice cooking control means 51 determines that the set time T B has elapsed based on the timing of the timing means, the second simmering process ends and it proceeds to the next boiling heating process.

[0141] When the process transitions to the boiling heating step, the rice cooking control means 51 controls the heating coil 11 to continuously energize it (as shown in the table in (i) of Figure 17, "heating control"), thereby heating the food in the pot 4 more strongly than in the soaking cooking step and raising the food to a boiling temperature in a short time. Here, the rice cooking control means 51 controls the path of the depressurization means 38 to block it in order to maintain a reduced pressure state below atmospheric pressure inside the pot 4, continuing from the soaking cooking step. Therefore, even after transitioning from the soaking cooking step to the boiling heating step, although the pressure inside the pot 4 gradually increases due to heating and slow leaks, the reduced pressure state can be maintained for a while without operating the depressurization pump 39. In this way, the food inside the pot 4 is kept in a reduced pressure state even during the heating step after the soaking cooking step, so that the water boils at a temperature of 100°C or less during the heating step. Therefore, by boiling the food to be cooked under reduced pressure at 60°C to 100°C, which is considered the gelatinization temperature of rice, the bubbles created during boiling cause the rice to swirl, eliminating uneven heating. In addition, by cooking the food under reduced pressure, water can be absorbed to the core of the rice grains in a short amount of time.

[0142] Subsequently, the rice cooking control means 51 receives a temperature detection signal from the pot sensor 12 indicating that the pot temperature t1 has reached a predetermined temperature or higher, for example, 90°C or higher. In addition, when it receives a temperature detection signal from the lid temperature sensor 32 indicating that the lid temperature t2 has reached a predetermined temperature or higher, for example, 90°C or higher, it starts boiling detection control (table "Stable Control #1" in the table of (i) in Figure 17) to detect boiling of the cooked food under pressure. The rice cooking control means 51 continues to control the heating coil 11 and the body heater 11 to continuously energize the cooked food inside the pot 7, while calculating the slope of the detected temperature, which indicates how much the temperature detected by the pot sensor 12 and the temperature detected by the lid temperature sensor 32 will rise in a predetermined time.

[0143] Specifically, when the rice cooking control means 51 calculates from the temperature detected by the pot sensor 12 that the rise in the pot temperature t1, which is the temperature at the bottom of the pot 7, has fallen below a predetermined temperature rise rate, for example, 3°C or less in 120 seconds, it determines that boiling has been detected due to a change in the temperature rise rate of the pot temperature t1, as shown in Figure 21a. Similarly, when the rice cooking control means 51 calculates from the temperature detected by the lid temperature sensor 32 that the rise in the lid temperature t2, which is the temperature of the inner lid 8, has fallen below a predetermined temperature rise rate, for example, 1°C or less in 60 seconds, it determines that boiling has been detected due to a change in the temperature rise rate of the lid temperature t2, as shown in Figure 21b. Note that the predetermined temperature rise rates of the pot temperature t1 and lid temperature t2 for detecting these boilings a and b may be adjusted and set according to the amount of rice to be cooked measured in the first soaking step.

[0144] Furthermore, the rice cooking control means 51 receives a temperature detection signal from the pot sensor 12, and when the detected temperature at the bottom of the pot 4 reaches a predetermined temperature of 100°C, it determines that the food being cooked inside the pot 4 has boiled under reduced pressure. It then closes the path of the pressure reducing means 38, preventing the pressure reducing pump 39 from operating, and temporarily de-energizes the solenoid 35, causing the pressure regulating valve 34 to retract. As a result, the steam discharge path 33 becomes open, allowing communication between the inside and outside of the pot 4 without sealing, and the inside of the pot 4 immediately returns to atmospheric pressure, the same as the outside air. Subsequently, the rice cooking control means 51 quickly switches the solenoid 35 back to an energized state, sealing the inside of the pot 4 again. As the food being cooked inside the pot 4 continues to be strongly heated, the inside of the pot 4 is pressurized.

[0145] Here, the rice cooking control means 51 controls the solenoid 35 to pressurize the inside of the pot 4 by changing the pressure P inside the pot 4 according to the pressure table based on the information received. For example, when the rice cooking control means 51 receives information on the heating pattern that will make the texture image target of the selected rice brand the "chewiest," that is, information on the heating pattern of rice brands in the "1," "2," and "3" regions, which are the region of "(5)" in the MAP of Figure 19, it sets the highest pressure, P, to setting No. "(5)". HThe solenoid 35 is controlled based on the pressure detected by the pressure sensor 36 to pressurize the inside of the pot 4 until it reaches a certain level. Furthermore, when the rice cooking control means 51 receives information on a heating pattern that aims for the lightest texture image of the selected rice brand, that is, information on the heating pattern of rice brands in the "13", "14", and "15" regions of the MAP in Figure 19, which are the region of "(1)", the solenoid 35 is controlled to not pressurize the inside of the pot 4 until it reaches the lowest pressure, which is setting No. "(1)" at 0. Similarly, when the rice cooking control means 51 receives information on a heating pattern of rice brands in the "(2)", "(3)", or "(4)" regions of the selected rice brand, it controls the P of setting No. "(2)" L P of "(3)" M1 , or P of "(4)" M2 The solenoid 35 is controlled based on the pressure detected by the pressure sensor 36 to pressurize the inside of the pot 4 until it reaches a certain pressure P. It is preferable that this pressure P is within 1.2 atmospheres.

[0146] Referring to Figure 17, the pressure P is lowest at setting No. (1), and increases as the setting No. increases. Therefore, it can be understood that setting No. (1) is the setting aimed at achieving the firmest texture, and as the setting No. increases, the setting aims at achieving a stickier, chewier texture. Setting No. (1) is set to the range of rice brands "13," "14," and "15," which have the highest stickiness, and setting No. (5) is set to the range of rice brands "1," "2," and "3," which have the lowest stickiness. As a result, rice brands in ranges "1," "2," and "3," and rice brands in ranges "13," "14," and "15" are cooked in a way that suppresses the characteristics of each brand. On the other hand, setting No. (2) is set to the range of rice varieties with low stickiness, "10," "11," and "12," and setting No. (4) is set to the range of rice varieties with high stickiness, "4," "5," and "6." As a result, rice varieties in ranges "4," "5," and "6," and in ranges "10," "11," and "12," are cooked in a way that emphasizes the characteristics of each variety. Setting No. (3) is set to the range of rice varieties with medium stickiness, "7," "8," and "9." As a result, rice varieties in ranges "7," "8," and "9" are cooked according to their characteristics, neither emphasizing nor suppressing them.

[0147] Thus, when the rice cooking control means 51 determines that the food being cooked inside the pot 4 has boiled under reduced pressure during the boiling heating process, it quickly switches the pressure inside the pot 4 from a reduced pressure state to a pressurized state higher than atmospheric pressure, thereby applying a pressure shock to the food being cooked. To achieve this, it controls the operation of the solenoid 35 and, consequently, the pressure regulating valve 34 that constitutes the pressure regulating unit 26, temporarily opening the steam discharge path 33. This allows the food being cooked to boil at 105°C (at 1.2 atmospheres), which is the optimal temperature for gelatinization of rice under pressurized conditions, ensuring a balance between the hardness and stickiness of the rice and allowing it to gelatinize completely to the core.

[0148] At this time, the rice cooking control means 51, continuing from the boiling heating process, controls the solenoid 35 based on the pressure detection by the pressure sensor 36 so that the contents being cooked pressurize the inside of the pot 4 to the pressure P set for the rice cooking course of brands A to G, and allows the contents to continue boiling under this pressurized state. When the rice cooking control means 51 detects boiling a due to a change in the rate of temperature rise of the pot temperature t1, and also detects boiling b due to a change in the rate of temperature rise of the lid temperature t2, it moves on to the next boiling continuation process.

[0149] When the cooking process transitions to the boiling continuation stage, the rice cooking control means 51 controls the power supply to the heating coil 11 to maintain the pot temperature t1 at a predetermined temperature, such as 98°C or higher, based on the temperature detected by the pot sensor 12. At the same time, it controls the lid heater 31 to maintain the lid temperature t2 at a predetermined temperature, such as 98°C or higher, based on the temperature detected by the lid temperature sensor 32 (see "Stable Control #2" in the table of (i) in Figure 7), thereby maintaining the boiling state of the rice being cooked. Once the cooking process transitions to the boiling continuation stage, the rice cooking control means 51 periodically controls the power supply to the solenoid 35 to repeatedly change the pressure inside the pot 4 between normal pressure and a pressure P higher than atmospheric pressure, and periodically opens and closes the steam discharge path 33 with the pressure regulating valve 34.

[0150] The rice cooking control means 51 determines that it has detected a change in the temperature rise rate of the pot temperature t1, as shown in Figure 5c, when the water inside the pot 4 is gone during the boiling continuation process and the temperature at the bottom of the pot 7 has risen to a predetermined temperature rise rate, such as 0.5°C or more in 10 seconds, based on the temperature detected by the pot temperature sensor 15 (see "Cooking Control" in the table in Figure 17(i)). Here, when the temperature detected by the pot sensor 12 reaches a predetermined dry-up temperature, it detects that the food being cooked inside the pot 4 is finished cooking, the boiling continuation process ends, and the process moves to the next steaming process.

[0151] During the steaming process, the rice cooking control means 51 controls the power supply to the lid heater 22 based on the temperature detected by the lid temperature sensor 32 to manage the temperature, preventing condensation on the inner lid 22 and maintaining a high temperature inside the pot 4 so that the rice does not burn. The power supply to the heating coil 11 is controlled (as indicated by "steaming" in the table in (i) of Figure 17) for a set process time T.S This process is continued, and the temperature at the bottom of the pot 4 is managed. At this time, the rice cooking control means 51 is configured to continue from the boiling process and, based on the pressure detection by the pressure sensor 36, control the solenoid 35 so that the contents being cooked pressurize the inside of the pot 4 to the pressure P set for the rice cooking course of brands A to G. In this embodiment, the time for retracting the pressure regulating valve 34 during the steaming process, that is, the time for opening the steam discharge path 33, is also defined as T. o A setting is configured, and the steam discharge path 33 is opened for a time T. o The time for the curing process, i.e., the process time T in the table in (iii) of Figure 17. S Shorter case (process time T) S >Opening time T o ), the rice cooking control means 51, based on the timing of the timing means, proceeds to the steaming process and then T o -T S The solenoid 35 is controlled to open the steam discharge path 33 after the time has elapsed. o process time T S If the above is true (process time T) S ≦Opening time T o ), the rice cooking control means 51 controls the solenoid 35 to open the steam discharge path 33 through the steaming process once the rice cooking process has begun.

[0152] Here, the rice cooking control means 51, based on the received information, (iii) determines the amount of heating and the process time T by the steaming table. S The heating coil 11 is controlled by changing the settings to enable or disable power. For example, when the rice cooking control means 51 receives information on a heating pattern that aims for a firm texture image for the selected rice brand, that is, information on the heating pattern for rice brands in the regions "1", "4", "7", "10", and "13" in the MAP of Figure 19, which are regions where the target texture image is "firm", the heating amount is set to "strong", and the process time T S T is a short time 14The heating coil 11 is controlled to switch on and off with setting No. "(1)". Meanwhile, when the rice cooking control means 51 receives information on the heating pattern that aims for a "softer" texture image for the selected rice brand, that is, information on the heating pattern for rice brands in the regions "3", "6", "9", "12", and "15" in the MAP of Figure 19, which are the regions where the target texture image is "softer", the heating amount is set to "low", and the process time T S is a long time T 16 The heating coil 11 is controlled to turn on or off with setting No. "(3)". Then, when the rice cooking control means 51 receives information on a heating pattern that does not aim for either "firm" or "soft" texture for the selected rice brand, that is, information on the heating pattern of rice brands in the regions "2", "5", "8", "11", and "14" in the MAP of Figure 19, where the target texture image is neither "firm" nor "soft", the heating amount is set to "medium", and the process time T S This is a moderate time T 15 The heating coil 11 is controlled to switch power on and off in setting No. "(2)".

[0153] Subsequently, once the steaming process is complete, the rice cooking control means 51 terminates the rice cooking process and moves on to the warming process controlled by the warming control means 54.

[0154] As described above, the rice cooker of this embodiment includes a heating coil 11 as a heating means capable of heating rice and water as the food to be cooked, a storage means 48 for storing heating patterns of cooking courses as cooking information for each rice brand, and a cooking control means 51 for controlling the cooking of the food to be cooked by controlling the heating coil 11 based on the heating pattern. The heating pattern is set for each rice brand based on the MAP in Figure 20, which is brand texture information in which the characteristics of the rice brand are indexed by hardness and stickiness as predetermined standards. The configuration includes a first heating pattern as first cooking information for the rice brand in which cooking is controlled so as to emphasize the characteristics of the rice brand, and a second heating pattern as second cooking information for the rice brand in which cooking is controlled so as to suppress the characteristics of the rice brand.

[0155] This configuration allows for cooking that emphasizes the characteristics of rice varieties with a firmness balance that leans slightly towards firm and / or soft, and / or a stickiness balance that leans slightly towards chewy and / or firm. On the other hand, it allows for cooking that suppresses the characteristics of rice varieties with a firmness balance that leans significantly towards firm and / or soft, and / or a stickiness balance that leans significantly towards chewy and / or firm. Thus, cooking control can be performed for each rice variety to emphasize or suppress its characteristics. As a result, it is possible to provide cooking patterns that suit the user's preferences without compromising the different texture characteristics of each rice variety, and to cook rice according to each specific rice variety.

[0156] Furthermore, in the rice cooker of this embodiment, the MAP in Figure 20 has a first criterion for hardness and a second criterion for stickiness as predetermined standards. The MAP in Figure 20 is a coordinate system in which the values ​​for hardness and stickiness are placed on different coordinate axes. The heating pattern is configured to set a first heating pattern, a second heating pattern, and a third heating pattern in which the characteristics of the branded rice are neither emphasized nor suppressed, and the cooking is controlled according to those characteristics, based on regions obtained by dividing the coordinate system in the MAP in Figure 20 into predetermined ranges.

[0157] This configuration allows the heating pattern for cooking branded rice to be set to a first, second, or third heating pattern based on firmness and stickiness, providing users with cooking patterns that do not impair the unique texture characteristics of each rice variety and brand, according to their preferences. Furthermore, it allows for cooking of branded rice that has a balance of firmness and stickiness that is just right, according to its characteristics.

[0158] Furthermore, in the MAP shown in Figure 20 of this embodiment, the first criterion is the firmness and texture of the cooked rice, and the second criterion is the stickiness and texture of the cooked rice. The heating pattern for cooking branded rice can be set to the first heating pattern, the second heating pattern, or the third heating pattern based on the firmness and stickiness and texture, allowing for cooking patterns that suit the user's preferences without compromising the different texture characteristics of each rice variety.

[0159] Furthermore, in the coordinate system of the MAP in Figure 10 of this embodiment, region A, which is the region where the third heating pattern is set and has an origin where the coordinate axes for hardness and the coordinate axes for stickiness intersect, is surrounded by region B, which is the region where the first heating pattern is set, and region C, which is the region where the second heating pattern is set, is further surrounded by region B.

[0160] With this configuration, a rice variety characterized by a firmness balance that leans slightly towards firm and / or soft, and / or stickiness balance that leans slightly towards chewy and / or firm, can be set to the first heating pattern. On the other hand, a rice variety characterized by a firmness balance that leans significantly towards firm and / or soft, and / or stickiness balance that leans significantly towards chewy and / or firm, can be set to the second heating pattern. Furthermore, a rice variety characterized by a firmness balance and stickiness balance that are exactly in the middle can be set to the third heating pattern.

[0161] Furthermore, the rice cooker of this embodiment is further equipped with a pressure regulating unit 26 as a pressure control means capable of changing the pressure inside the pot 4 that contains the food to be cooked, and the rice cooking control means 51 is configured to control the solenoid 35 of the pressure regulating unit 26 to change the pressure P inside the pot 4 according to a pressure table based on a set heating pattern and the value of the stickiness texture of the cooked rice in that heating pattern, so that a cooking pattern can be provided that does not impair the sticky texture characteristics of each brand of rice when it is cooked, and rice can be cooked according to each brand of rice.

[0162] Furthermore, the rice cooking control means 51 of this embodiment controls the temperature of the rice to be cooked in the second soaking step, which is a step to promote water absorption of the rice, based on the heating pattern and the value of the hardness and texture of the rice when it is cooked according to the heating pattern, (ii) using the soaking #2 table, B The process time T is the length of time required to carry out the second soaking process. B The heating coil 11 is controlled to change the settings, and as a result, it is possible to create cooking patterns that do not impair the characteristics of the firmness and texture of the cooked rice of each brand of rice, and to cook rice according to each brand of rice.

[0163] Furthermore, the rice cooker of this embodiment includes a rice cooking control means 51 as a control means for controlling the cooking of food containing water, and a top screen G1 and an operating means 19 as selection means for operating to select water hardness information as water quality information of the food to be cooked. The rice cooking control means 51 is configured to perform rice cooking control according to the water hardness information selected on the top screen G1 and the operating means 19.

[0164] Even with this configuration, the rice cooking control means 51 can perform rice cooking control according to the hardness of the water used for cooking, thus enabling differentiated cooking based on the hardness of the water used for cooking. Therefore, the rice cooking control means 51 can perform rice cooking control that matches the water used for cooking, and the rice can be cooked to taste better according to this water.

[0165] Furthermore, in this rice cooker, the rice brand to be cooked can be selected using the brand selection screen G13 or the brand history screen and the operation means 19. The rice cooking control means 51 is configured to perform rice cooking control according to the water hardness information and rice brand selected using the brand selection screen G13 or the brand history screen and the operation means 19. Since the rice cooking control means 51 can perform rice cooking control according to the water hardness and rice brand of the food to be cooked, it is possible to perform cooking according to the rice brand in addition to cooking according to the water hardness of the food to be cooked.

[0166] It should be noted that the present invention is not limited to the embodiments described above, and various modifications are possible without departing from the spirit of the invention. For example, the configurations of the first and second embodiments may be combined. In this embodiment, the cooking course is selected and set by setting the water hardness as the water quality information for the rice to be cooked, but the cooking course may also be selected and set by adopting and setting other water quality information such as the calcium ion concentration of the water, the magnesium ion concentration of the water, and the pH value of the water, in addition to the water hardness. Furthermore, the prefecture selected by the operating means 19 when the prefecture selection screen G6 is switched may be stored, and the next time the display of the prefecture selection screen G6 is changed to the display means 18, the prefecture stored at the time of switching may be reflected and displayed on the prefecture selection screen G6. The numerical values ​​and other figures exemplified in the embodiments are merely examples and may be changed as appropriate according to the specifications of the rice cooker, etc.

[0167] In this embodiment, an example was described in which the rice cooking control means 51, as a control means, changes the energizing time and duty cycle of the vacuum pump of the depressurization means 38 in the soaking and cooking process according to the selection and setting of water hardness. However, the process of changing the control according to the selection and setting of water hardness is not limited to the soaking and cooking process, but may be changed in at least one of the other rice cooking processes, such as the boiling heating process, the boiling continuation process, and the steaming process. For example, the output and heating time of the heating coil 11 in the boiling heating process or the boiling continuation process, or the steaming time in the steaming process may be changed according to the selection and setting of water hardness. Alternatively, the control changes according to the selection and setting of water hardness may be combined in two or more processes, such as the soaking and cooking process, the boiling heating process, the boiling continuation process, and the steaming process.

[0168] Furthermore, in this embodiment, an example was described in which the control target of the rice cooking control means 51 as the decongestion time and duty cycle of the vacuum pump of the depressurization means 38 was used. However, the control target is not limited to this, and it may be other control targets such as heating control of the heating coil 11, or of course, multiple control targets may be used. [Explanation of Symbols]

[0169] 19. Operating means (selection means) 38 Depressurization means 48 Memory means 51 Rice cooking control means (control means) G1 Top screen (selection method) G2 Water Hardness Selection Screen (Selection Method) G3 Water Hardness Numerical Input Screen (Selection Method) G5 Regional Division Selection Screen (Selection Method) G6 Prefecture Selection Screen (Selection Method) G13 Stock Selection Screen (Selection Method) Ts power supply time t Basal time (time spent under reduced pressure) t B Controlled temperature (predetermined temperature) T B Process time (specified time) ts Correction time (time spent in a depressurized state)

Claims

1. A control means for controlling the cooking of rice containing water, A selection means that allows the user to select the water hardness and the brand of rice to be cooked, The system includes a storage means that stores rice cooking control information corresponding to the combination pattern of water hardness and brand name, The control means performs the rice cooking control according to the water hardness and brand selected by the selection means. The water hardness selected by the selection means can be selected as either a numerical value of the water hardness or a range of the water hardness. The control means is At least in the soaking and cooking process that promotes water absorption of the rice to be cooked, the cooking control is performed to maintain a predetermined temperature for a predetermined time, Depending on the brand, the heating conditions for the predetermined time and temperature are set. A rice cooker characterized by correcting the heating conditions for each numerical value of the water hardness, or correcting the heating conditions for each range of water hardness.

2. The system further includes a pressure reduction means for creating a pressure lower than atmospheric pressure inside the pot containing the cooked food, The rice cooker according to claim 1, characterized in that the control means changes at least one of the energizing time of the depressurization means, the output of the depressurization means, and the time for maintaining the depressurized state, according to the water hardness selected by the selection means.

3. The aforementioned rice cooking control information includes rice cooking information set for each brand of rice to be cooked, based on brand texture information in which the characteristics of the brand of rice to be cooked are indexed according to predetermined standards. The rice cooker according to claim 1, characterized in that the rice cooking information comprises: first rice cooking information of a brand of rice to be cooked in which the rice cooking control is performed in such a way that the characteristics are emphasized; and second rice cooking information of a brand of rice to be cooked in which the rice cooking control is performed in such a way that the characteristics are suppressed.

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