JP2021069650A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking device capable of reducing sugar content of foodstuffs containing sugar on the market and cooking deliciously. A rice cooker 1 which is a cooking cooker heats a rice cooker main body 2 which is a cooker main body, a lid 3, an inner pot 4 housed in the rice cooker main body 2, and an inner pot 4. A heating unit 6, a colander-shaped small inner pot 15 that can be attached to and detached from the inner pot 4, a rotor 22 that is arranged inside the inner pot 4, and a rotation drive unit 21 that drives the rotor 22. A water flow generating unit 20 that generates a water flow in the inner pot 4 and a control device 8 that controls the operation of the water flow generating unit 20 are provided. The small inner pot 15 is arranged above the rotor 22 in the inner pot 4. [Selection diagram] Fig. 2

Description

The present invention relates to a technique for a cooking device, and more particularly to a technique for cooking a foodstuff containing sugar while trying to reduce the sugar content.

Due to the growing need for reducing the risk of developing lifestyle-related diseases and the effects of the diet boom, there is an increasing need for cooking foods containing sugar to reduce sugar. In recent years, for example, in order to easily reduce the sugar content of rice, various new trait rice such as "low-carbohydrate rice" and "low-protein rice" have been developed as low-carbohydrate rice. For example, as described in Patent Document 1.

The new trait rice is rice having new traits and characteristics different from the conventional rice. For example, "low-carbohydrate rice" has a new characteristic that the rice can be made low-carbohydrate. However, on the other hand, the taste and texture of "low-carbohydrate rice" is slightly different from that of ordinary rice that is generally distributed in the market, and the cost is also higher than that of ordinary rice. Is. For this reason, the development of technology that can reduce the sugar content of foodstuffs and cook the foodstuffs deliciously while using general foodstuffs (foodstuffs containing sugar such as rice) that are conventionally distributed on the market has been developed. It is desired.

JP-A-2007-151446

The present invention has been made in view of such current problems, and provides a heating cooker capable of reducing sugar content and cooking deliciously by reducing sugar content of foodstuffs containing sugar on the market. is there.

The problem to be solved by the present invention is as described above, and next, the means for solving this problem will be described.

That is, the heating cooker according to the present invention is removable from the cooker main body, the lid, the inner pot housed in the cooker main body, the heating portion for heating the inner pot, and the inner pot. A colander-shaped small inner pot, a rotor arranged inside the inner pot, and a rotation drive unit for driving the rotor, and a water flow generating unit for generating a water flow in the inner pot. A control device for controlling the operation of the water flow generating unit is provided, the rotor is arranged in the lower part of the inner pot, and the small inner pot is arranged above the rotor in the inner pot. It is a thing.

According to the heating cooker according to the present invention, the water level in the inner pot is adjusted by the rotation of the rotor, and in the initial stage of cooking, the ingredients put in the small inner pot are heated while being immersed in water while absorbing water. In the middle to late stages of cooking, the water level can be adjusted below the Kouchi pot, and the ingredients can be steamed and heated. In addition, the frictional heat generated by the rotation of the rotor can efficiently raise the water temperature, and by allowing the food material to absorb the heated water, sugar can be efficiently eluted from the food material. As a result, the sugar-containing foodstuffs on the market can be reduced in sugar and cooked deliciously.

Further, in the heating cooker according to the present invention, it is preferable that the rotor is removable.

With such a configuration, by removing the rotor, it is possible to cook and dry. In addition, it is possible to realize a cooking cooker capable of low-carbohydrate cooking while minimizing the design change of the existing cooking cooker.

Further, in the cooking apparatus according to the present invention, it is preferable that the inner pot has ribs formed on the inner side surface.

With such a configuration, the water level of the water in the inner pot can be adjusted to the water level required for low-carbohydrate cooking while reducing the rotation speed of the rotor. As a result, it is possible to reduce power consumption and reduce noise during low-carbohydrate cooking.

Further, in the cooking cooker according to the present invention, the rotation speed of the rotor is controlled by the control device, and the water level of the water stored in the lower part of the inner pot is adjusted to the small size attached to the inner pot. It is preferable to raise it above the height of the lower end of the inner pot.

With such a configuration, the water level in the inner pot can be finely adjusted. This makes it possible to adjust the amount of time the food is immersed in water. Then, by adjusting the time for immersing the food in water according to the amount of cooking and the desired hardness of the finished product, the finished state of cooking the food can be adjusted.

Further, in the heating cooker according to the present invention, it is preferable that the control device controls the water flow generating unit by combining an operation of continuously driving the water flow generating unit and an operation of intermittently driving the water flow generating unit.

With such a configuration, it is possible to generate a more complicated water flow, and sugar can be evenly eluted from the foodstuffs located in various places in the Kouchi pot. As a result, the sugar content of the food can be reduced more reliably.

Further, in the heating cooker according to the present invention, it is preferable that the control device operates the water flow generating portion in the water absorption step and the temperature raising step in the cooking step of the food material.

With such a configuration, the sugar of the food material can be efficiently eluted into water. As a result, the sugar content of the food can be surely reduced.

Further, in the heating cooker according to the present invention, it is preferable that the control device controls the water flow generating portion according to the set finish hardness of the food material and the set degree of sugar reduction.

With such a configuration, it is possible to adjust the finished hardness of the ingredients after cooking and the degree of low-carbohydrate according to the preference of the user.

The plan view which shows the whole structure of the electric rice cooker which concerns on one Embodiment of the heating cooker of this invention. FIG. 1 is a cross-sectional view taken along the line AA in FIG. Control block diagram. The plan view which shows the inner pot with a rotor attached. FIG. 4 is a cross-sectional view taken along the line BB in FIG. An exploded perspective view showing a state in which the rotor is disassembled from the inner pot. A view showing a small inner pot, a plan view (A), and a cross-sectional view taken along the line CC in FIG. 7 (A) (B). A view showing a small inner pot, (A) a front view, and (B) a side view. The plan view which shows the inner pot with the small inner pot attached. FIG. 9 is a cross-sectional view taken along the line DD in FIG. FIG. 1 is a cross-sectional view taken along the line AA (with the rotor removed). A cross-sectional view taken along the line AA in FIG. 1 (when the inner pot is provided with ribs). The figure which shows the rib formed in the inner pot, (A) the partial plan view of the inner pot, (B) the partial perspective view of the inner pot. The flow chart which shows the rice cooking process in a low-carbohydrate rice cooking mode.

[Overall configuration of rice cooker]
The rice cooker 1 shown in FIGS. 1 and 2 is an embodiment of an electric rice cooker which is an example of a cooker according to the present invention, and is an example of cooking rice (an example of "foodstuff") (an example of "cooking"). )I do. The rice cooker 1 includes a rice cooker main body 2 (an example of a “cooker main body”) and a lid 3. For convenience of explanation, the rice cooker 1 is defined in the front-rear direction, the left-right direction, and the up-down direction as shown by the arrows shown in FIGS. 1 and 2. Further, in the following description, the description of front, rear, left, right, top, bottom, etc. indicates that each part constituting the rice cooker 1 is assembled at a predetermined position when the rice cooker 1 is used. The orientation is shown as a reference.

The rice cooker main body 2 is a portion constituting the lower part of the outer shell of the rice cooker 1, is arranged below the lid 3, and forms a space for accommodating the inner pot 4. The lid 3 is a portion constituting the upper part of the outer shell of the rice cooker 1, is arranged above the rice cooker main body 2, and seals the storage space of the inner pot 4 formed inside the rice cooker main body 2. It is configured to be possible. The rice cooker main body 2 is provided with a rotatable handle 2a used when carrying the rice cooker 1.

Further, the rice cooker 1 includes an inner pot 4, a container member 5, a heating unit 6, an inner lid 7, and a control device 8. The container member 5, a part of the heating unit 6, and the control device 8 are housed inside the rice cooker main body 2. The container member 5 housed in the rice cooker body 2 is a container-shaped member for heating or keeping the inner pot 4 warm, and is a part of the space for accommodating the inner pot 4 in the rice cooker body 2. Consists of. A part of the heating unit 6 is housed inside the lid 3. The inner lid 7 is arranged on the lower surface of the lid 3 (the surface of the rice cooker 1 that is located inside when cooking rice).

The lid 3 includes a hinge 3a. The lid 3 is connected to the upper part of the rear end of the rice cooker main body 2 via a hinge 3a, and is configured to be rotatable between postures facing the front-back direction and the substantially up-down direction.

As shown in FIGS. 2 and 4 to 6, the inner pot 4 is a part of the rice cooker 1 for cooking rice (hereinafter referred to as a rice cooking space (cooking space)). It is provided with a bottom portion 4a and a side portion 4b, and a curved portion 4c connecting the bottom portion 4a and the side portion 4b, and is used in a state of being housed in the rice cooker main body 2. The bottom portion 4a of the inner pot 4 shown in the present embodiment includes a flat plate-shaped portion located at the center and a portion that is slightly curved toward the curved portion 4c around the plate-shaped portion. There is.

A hole portion 4d, which is a through hole for inserting the rotation shaft (rotation shaft 21a described later), is formed in the center of the bottom portion 4a. Further, a collar portion 4e for locking the small inner pot 15 is formed at the upper end of the side portion 4b. The rice cooking space is a space for cooking the food to be cooked (for example, rice and water), and is a space in which the food to be cooked can be convected during cooking. In addition, in the rice cooking space of the rice cooker 1, it is also possible to heat and cook an object to be cooked other than rice.

As shown in FIGS. 2 and 3, the heating unit 6 is a means for heating the inner pot 4, and is composed of a first main heater 6a, a second main heater 6b, and a lid heater 6c. The first main heater 6a and the second main heater 6b constitute a series of main heaters, and are arranged on the back side of the container member 5. Further, the lid heater 6c is arranged inside the lid body 3.

The heating unit 6 induces and heats the bottom portion 4a of the inner pot 4 with the first main heater 6a and the curved portion 4c of the inner pot 4 with the second main heater 6b. Further, the heating unit 6 directly heats the inner pot 4 from above by the lid heater 6c. The outputs of the heaters 6a, 6b, and 6c constituting the heating unit 6 can be individually controlled by the control device 8 according to a user setting or a sequence preset in the control device 8.

As shown in FIG. 2, the inner lid 7 is arranged on the lower surface of the lid body 3. The inner lid 7 is configured to be removable from the lid body 3. A ring-shaped seal portion 7a extending outward in the outer radial direction is formed on the outer peripheral portion of the inner lid 7. The seal portion 7a seals the gap between the inner lid 7 and the inner pot 4.

Then, in the rice cooker 1, when the lid 3 is closed while the inner pot 4 is housed in the rice cooker main body 2, the seal portion 7a of the inner lid 7 comes into contact with the upper end of the inner pot 4, and the upper part of the inner pot 4 is contacted. The opening is sealed by the inner lid 7. At this time, the inner pot 4 and the inner lid 7 form a rice cooking space in the rice cooker 1.

Further, the rice cooker 1 includes an operation unit 10 on the upper surface of the lid 3. The operation unit 10 is a portion for the user to give an operation instruction to the rice cooker 1, and includes an operation switch 10a, a display unit 10b, and a notification unit 10c. The user selects the rice cooking mode, the desired cooking adjustment, and the like by operating the operation switch 10a. The display unit 10b is configured by a screen capable of displaying the rice cooking mode, the selection status of cooking adjustment, the progress of rice cooking, and the like by the user. The notification unit 10c is a part for notifying the user of cooking or an abnormality of the rice cooker 1 by sound or display, and is composed of a speaker, an indicator lamp, or the like.

Further, the lid 3 includes a pressure adjusting unit 13 for adjusting the pressure inside the rice cooker 1, and discharges steam generated during rice cooking via the pressure adjusting unit 13. A pressure regulating cap 14 having a steam discharge port 14a, which is located at the upper end portion of the pressure regulating unit 13, is arranged at a substantially central portion of the lid 3. Further, on the front side of the lid body 3, a lock button 16 for unlocking the lid body 3 is arranged.

By operating the operation switch 10a of the operation unit 10, the user can instruct the operation of the rice cooker 1 such as rice cooking and heat retention, select the cooking menu such as the white rice cooking mode and the low sugar rice cooking mode, and start the heat retention time and water absorption. You can set the timer such as the time until. In addition, the operation unit 10 is provided with a menu for selecting the degree of low-carbohydrate reduction and a menu for selecting the cooked hardness of rice when the low-carbohydrate rice cooking mode is selected, according to the user's preference. At the same time, it is configured so that the cooked state of rice can be adjusted.

As shown in FIG. 3, the control device 8 is a device that controls the rice cooking operation of the rice cooker 1, and is composed of a so-called microcomputer. The control device 8 is connected to the heating unit 6, the operation unit 10, the center sensor 11, and the motor 21d.

The program stored in the control device 8 is applied to the first sequence S1 applied when the normal rice cooking mode is selected by the operation unit 10 and when the low-carbohydrate rice cooking mode is selected by the operation unit 10. The second sequence S2 is included.

When the user selects the rice cooking mode by the operation unit 10, the control device 8 applies each sequence (first sequence S1 or second sequence S2) corresponding to the selected rice cooking mode, and the heating unit 6 follows the applied sequence. Adjust the output of. Further, the detection result of the center sensor 11 is fed back to the control device 8, and the output to the heating unit 6 is further adjusted. The center sensor 11 is a temperature sensor that detects the temperature of the inner pot 4.

[Composition of Kouchi pot]
As shown in FIGS. 2, 7 and 8, the small inner pot 15 is a colander-shaped pot for cooking rice to be cooked when low-sugar rice is cooked using the rice cooker 1. , A plurality of holes 15a are formed on the side surface and the bottom surface. The hole portion 15a is formed to allow water and steam to flow in and out of the small inner pot 15. The colander shape referred to here means that a plurality of holes are formed in the pot bottom and the side wall of the pot, and while holding the rice in the pot, water and steam can flow through the pot bottom and the side wall of the pot. It means a form that can be moved back and forth inside and outside. The diameter of the plurality of holes 15a formed in the small inner pot 15 is preferably set to a size that does not allow rice grains to pass through.

Therefore, when the water in the inner pot 4 is at the water level at which the small inner pot 15 is immersed, the water can be infiltrated into the small inner pot 15 through the hole portion 15a. As a result, the rice in the small inner pot 15 can be made to absorb water, or the rice in the small inner pot 15 can be boiled and heated. Further, if the water in the inner pot 4 is heated to generate steam when the water is contained in the inner pot 4 to a height below the small inner pot 15, the small inner pot 15 is generated through the hole 15a. The steam in the small inner pot 15 can be steamed and heated by circulating steam inside.

The Kouchi pot 15 shown here is formed of a resin molded product having a plurality of holes formed therein, while the Kouchi pot is formed in a pot-like shape using a net-like material. All you need is. The net-like material referred to here is a concept including a net member formed by knitting a wire rod, a punching metal having a large number of through holes formed in a metal plate, and the like. It may be used as 15. Further, the material constituting the small inner pot 15 may be made of metal, ceramic, wood, bamboo or the like as long as it has heat resistance that can withstand a temperature rise during rice cooking.

A collar portion 15b that is locked to a collar portion 4e formed on the upper edge portion of the inner pot 4 is formed on the upper edge portion of the small inner pot 15. When the small inner pot 15 is fitted into the upper opening of the inner pot 4, the collar portion 15b is locked by the collar portion 4e, and the small inner pot 15 is arranged on the upper part of the inner pot 4 without falling into the inner pot 4. .. A pair of rotatably configured handles 15c and 15c are provided on the upper portion of the small inner pot 15 so that the handles 15c and 15c can be rotated upward to start up. .. The small inner pot 15 is configured so that it can be easily removed from the state of being fitted in the inner pot 4 by grasping the raised handles 15c and 15c.

[Structure of water flow generator]
As shown in FIG. 2, the rice cooker 1 includes a water flow generator 20. The water flow generating unit 20 is a portion for adjusting the water level by generating a swirling flow in the water inside the inner pot 4, and includes a rotation driving unit 21 and a rotor 22.

The rotation drive unit 21 is a portion for rotationally driving the rotor 22, and includes a rotation shaft 21a, an input pulley 21b, an output pulley 21c, a motor 21d, a V-belt 21e, and the like. The rotary shaft 21a is a shaft member that rotatably supports the rotor 22 and is pivotally supported by the rice cooker main body 2 via bearings 21h and 21h. The rotating shaft 21a is pivotally supported in a vertically oriented posture, and a rotor 22 is fixed to the upper portion thereof, and an input pulley 21b is fixed to the lower portion thereof. The motor 21d serves as a drive source for rotating the rotor 22, and includes a motor shaft 21f arranged in parallel with the rotation shaft 21a. An output pulley 21c arranged at substantially the same height as the input pulley 21b is fixed on the motor shaft 21f, and the V-belt 21e is wound between the pulleys 21b and 21c in a horizontal posture. .. With such a configuration, the rotational force generated by the motor 21d is transmitted to the rotating shaft 21a via the V-belt 21e so that the rotor 22 can be rotationally driven.

A hole 4d through which the rotating shaft 21a is inserted is formed in the center of the bottom 4a of the inner pot 4, and the upper portion of the rotating shaft 21a is inserted into the inner pot 4 through the hole 4d. The rotor 22 is fixed to the upper part of the rotating shaft 21a inserted into the inner pot 4.

The rotor 22 is a member for generating a swirling flow in the water stored in the inner pot 4, and is composed of a cap portion 22a, an inner cylinder portion 22b, and a blade portion 22c. The cap portion 22a is a cap-shaped shaft portion, and the inner cylinder portion 22b is coaxially fitted into the space formed inside the cap portion 22a. The inner cylinder portion 22b is a substantially cylindrical shaft portion, and a rotating shaft 21a can be fitted inside the inner cylinder portion 22b via a cap member 21g. The cap member 21g is a cap-shaped member attached to the upper end of the rotating shaft 21a, and adjusts the difference between the inner diameter of the inner cylinder portion 22b and the outer diameter of the rotating shaft 21a to adjust the difference between the inner diameter portion 22b and the rotating shaft 21a. Plays the role of fitting without gaps.

The blade portion 22c is a blade-shaped portion provided so as to project outward in the radial direction from the outer peripheral surface of the cap portion 22a. In the rotor 22, the blade portion 22c is rotated as the cap portion 22a and the inner cylinder portion 22b are rotated around the rotation shaft 21a, and the blade portion 22c agitates the water stored in the inner pot 4. It is configured so that a swirling flow around the rotating shaft 21a can be generated. Further, the blade portion 22c is formed in a blade shape, and is also used for applications such as making rice into a paste by stirring and crushing the rice put into the inner pot 4 while boiling. Can be done.

The water stored in the inner pot 4 is given a centrifugal force toward the outside in the radial direction of the rotor 22 as the rotor 22 rotates, and the swirling flow generated on the center side of the inner pot 4 and the inner pot 4 are generated. A water level difference will occur with the swirling flow on the outer side in the radial direction along the side portion 4b of 4. In the rice cooker 1, the rotor 22 is set so that the water level of the water stored in the inner pot 4 reaches a height reaching the small inner pot 15 at least in a swirling flow along the side portion 4b of the inner pot 4. The number of rotations is set.

In the rice cooker 1, the control device 8 controls the operation of the motor 21d (that is, the rotation speed of the motor shaft 21f) to control the rotation speed of the rotor 22.

[Arrangement of Kouchi pot and rotor]
The small inner pot 15 and the rotor 22 constituting the rice cooker 1 are arranged in the inner pot 4 as shown in FIG. Specifically, as shown in FIGS. 9 and 10, the rotor 22 is arranged in the lower part of the inner pot 4, and the small inner pot 15 is inside the inner pot 4 which is above the rotor 22. It is located at the top of.

In this way, in the configuration in which the small inner pot 15 and the rotor 22 are arranged vertically, the water level is adjusted above the lower end of the small inner pot 15 by rotating the rotor 22, and the inside of the small inner pot 15 is adjusted. The rice can be boiled and heated while absorbing water while the rice put into the pot is immersed in water. Further, in such a configuration, the water level can be adjusted below the Kouchi pot 15 by stopping the rotation of the rotor 22, and the rice in the Kouchi pot 15 can be steamed and heated.

In the present embodiment, the case where the foodstuff to be cooked by the rice cooker 1 is rice is illustrated and described, but the rice cooker 1 is a grain other than rice (millet) generally distributed in the market. It is also possible to use it as a rice cooker for cooking rice and potatoes.

[Rotor attachment / detachment structure]
Here, the attachment / detachment structure of the rotor 22 will be described. As shown in FIGS. 6, 9 and 10, the rice cooker 1 includes an attachment member 23 that can be attached to and detached from the inner pot 4. The attachment member 23 includes a first member 24 that is inserted into the hole 4d from below the inner pot 4 and is arranged, and a second member 25 that is located above the bottom 4a inside the inner pot 4. ..

The first member 24 includes a cylindrical portion 24a which is a substantially cylindrical portion, and a flange portion 24b formed at the lower end of the cylindrical portion 24a. The cylindrical portion 24a has an outer diameter that can be inserted into the hole portion 4d formed in the bottom portion 4a of the inner pot 4, and the flange portion 24b has an outer diameter that is larger than the diameter of the hole portion 4d. ing. A male screw screwed into the second member 25 is formed on the outer peripheral surface of the cylindrical portion 24a.

The second member 25 includes a cylindrical portion 25a which is a substantially cylindrical portion, and a diameter-expanded portion 25b which is a cylindrical portion whose diameter is increased at the lower end of the cylindrical portion 25a. A female screw to be screwed into the male screw of the first member 24 is formed on the inner peripheral surface of the enlarged diameter portion 25b.

The attachment member 23 is configured so that it can be attached to the bottom portion 4a of the inner pot 4 by screwing the second member 25 into the first member 24 in a state where the cylindrical portion 24a is inserted into the hole portion 4d. ing.

The form of the attachment member 23 composed of the first member 24 and the second member 25 in this way is referred to as the first attachment member 23A.

Further, as shown in FIG. 11, the attachment member 23 can be used in a form in which the third member 26 is used instead of the second member 25. The third member 26 is a cylindrical cap-shaped member, and a female screw that can be screwed into the male screw of the first member 24 is formed on the inner peripheral surface. Then, with the cylindrical portion 24a of the first member 24 inserted into the hole portion 4d, the attachment member 23 is attached to the bottom portion 4a of the inner pot 4 by screwing the third member 26 into the first member 24. It is configured so that the hole 4d of the inner pot 4 can be sealed.

The form of the attachment member 23 composed of the first member 24 and the third member 26 is referred to as a second attachment member 23B.

As shown in FIG. 2, if the rice cooker 1 uses the first attachment member 23A composed of the first member 24 and the second member 25, the rice cooker 1 can perform low-carbohydrate rice cooking using the rotor 22.

Further, as shown in FIG. 11, the rice cooker 1 cooks ordinary white rice by using the second attachment member 23B composed of the first member 24 and the third member 26 (for example, 5.5 go cooking). ) Can be used as a rice cooker.

The attachment member 23 shown here is made of a resin having heat resistance, but the material forming the attachment member 23 is not limited to this, and for example, heat resistance and airtightness that can withstand a temperature rise during rice cooking. It may be made of metal, ceramic, wood, bamboo, etc., as long as it is a material that can secure the above.

Next, another embodiment of the rice cooker 1 will be described. As shown in FIGS. 12 and 13, the inner pot 4 constituting the rice cooker 1 may be configured to have ribs 27 inside.

The rib 27 is a convex portion formed in the inner pot 4 substantially in the vertical direction in a range extending over the bottom portion 4a, the curved portion 4c, and the side portion 4b. In the cross section orthogonal to the central axis of the inner pot 4, the rib 27 has a substantially triangular cross-sectional shape. The rib 27 is configured to generate a vertical flow by making a swirling flow around the rotation shaft 21a generated in the inner pot 4 by the rotation of the rotor 22 along the rib 27, and is configured by the water flow generating unit 20. It plays a role in enhancing the effect of raising the water level. The rib 27 is preferably shaped so that the rib width becomes narrower toward the upper part, and the upper end of the rib 27 extends to a position above the lower end of the small inner pot 15 arranged in the inner pot 4. Is preferable.

Then, by providing the rib 27 in the rice cooker 1, it is possible to reduce the rotation speed of the rotor 22 required to raise the water level of the water in the inner pot 4 to the height required for low-carbohydrate rice cooking. For example, when there is no rib 27, the rotation speed of the rotor 22 needs to be 5000 rpm or more in order to raise the water level to a height required for low-sugar rice cooking, but when the rib 27 is provided, it is necessary to set the rotation speed to 5000 rpm or more. , The rotation speed of the rotor 22 can be suppressed to about 320 to 4000 rpm. Therefore, by providing the rib 27 in the inner pot 4, the power consumption of the motor 21d when cooking low-carbohydrate rice can be reduced, and the noise generated from the rice cooker 1 during low-carbohydrate rice cooking can be reduced. It will be possible.

Further, it is more preferable that the lower end of the rib 27 extends to a position where the lower end reaches the bottom portion 4a of the inner pot 4. As a result, the rectifying effect of the rib 27 is further enhanced, and the noise generated from the swirling flow can be further reduced. Further, it is preferable that only one rib 27 is provided. If two or more ribs are provided, the vertical movement of water when a swirling flow is generated becomes too complicated and causes noise, but if only one rib is provided, the vertical movement of water when a swirling flow is generated can be suppressed. This makes it possible to further reduce the noise generated from the swirling flow.

[Low-carbohydrate rice cooking method]
Here, a low-carbohydrate rice cooking method using the rice cooker 1 will be described. In the rice cooker 1, it is possible to reduce the sugar content of rice by using ordinary white rice (not new trait rice) that is generally distributed in the market.

In the low-carbohydrate rice cooking method using the rice cooker 1, first, the first attachment member 23A is attached to the inner pot 4, and the rotor 22 is set.

Next, with the water level line 30 formed in the inner pot 4 as a guide, water corresponding to the amount of rice to be cooked is poured into the inner pot 4. The water level line 30 is drawn at a position below the lower end of the small inner pot 15 set in the inner pot 4, separately from the water level line (not shown) used in the normal rice cooking mode. ..

Next, the collar portion 15b of the small inner pot 15 containing the rice to be cooked is hooked on the collar portion 4e of the inner pot 4, set in the inner pot 4, and the lid 3 is closed. At this time, the rice in the small inner pot 15 is not soaked in the water previously put in the inner pot 4.

Next, when the low-carbohydrate rice cooking mode is selected in the operation unit 10, the rice cooker 1 cooks rice through the rice cooking process (cooking process) as shown in FIG.

At the initial stage of rice cooking (initial stage of cooking) when the rice cooking operation is started, a water absorption step (STEP-100) is first performed. In the water absorption step (STEP-100), the heating unit 6 is operated by the control device 8 to heat the water in the inner pot 4 while causing the rice in the small inner pot 15 to absorb the water. Further, in the water absorption step (STEP-100), the control device 8 operates the water flow generating unit 20 to cause the rice to absorb water while rotating the rotor 22. At this time, the control device 8 controls the rotation speed of the rotor 22 so that the water level in the inner pot 4 becomes the height at which the rice in the small inner pot 15 is completely immersed. At this time, the control device 8 controls the heating unit 6 so as to raise the temperature of the water in the inner pot 4 to about 20 to 50 ° C. The water in the inner pot 4 is efficiently heated by the heat generated from the heating unit 6 and the frictional heat generated by the rotation of the rotor 22.

During the water absorption step (STEP-100), the rice in the small inner pot 15 is washed by the water flow generated by the water flow generator 20, the sugar is washed away, and the sugar contained in the rice is efficiently discharged. It will be reduced. Further, in the water absorption step (STEP-100), since the water is close to the temperature at which the rice can be pregelatinized (gelatinized), the sugar contained in the rice is compared with the heated water. Efficiently eluted. Then, when the predetermined water absorption time T1 elapses, the process proceeds to the next temperature raising step (STEP-200).

Next, in the temperature raising step (STEP-200), the heating unit 6 is operated by the control device 8 to heat the rice while further raising the temperature of the water in the inner pot 4. Further, in the temperature raising step (STEP-200), the water flow generating unit 20 is operated by the control device 8 to heat the rice while rotating the rotor 22. At this time, the control device 8 controls the rotation speed of the rotor 22 so that the water level in the inner pot 4 becomes the height at which the rice in the small inner pot 15 is completely immersed. At this time, the control device 8 controls the heating unit 6 so that the water in the inner pot 4 is heated to about 50 to 100 ° C.

During the temperature raising step (STEP-200), the rice in the small inner pot 15 is washed by the water flow generated by the water flow generator 20, the sugar is washed away, and the sugar contained in the rice is further increased. It will be reduced. Further, in the temperature raising step (STEP-200), since the temperature is such that the water can pregelatinize (gelatinize) the rice, the sugar contained in the rice is more efficient than the heated water. Well eluted. Then, when the predetermined temperature rising time T2 elapses, the process proceeds to the next cooking step (STEP-300), additional cooking step (STEP-400), and uneven cooking step (STEP-500).

In each step (STEP-300) to (STEP-500) after the temperature raising step (STEP-200), the heating unit 6 is controlled by the control device 8 and the water in the inner pot 4 is suitable for each step. The rice is steamed and heated by steam generated below the Kouchi pot 15 at about 100 ° C. In each of these middle to late stages of rice cooking (cooking), the water flow generating unit 20 is stopped by the control device 8, and the water level in the inner pot 4 is set to a height lower than the lower end in the small inner pot 15. At this time, the rice in the small inner pot 15 is heated by steam without touching the water stored under the small inner pot 15.

The water stored in the inner pot 4 below the small inner pot 15 contains sugar eluted from rice. For this reason, the rice cooker 1 is configured to cook the rice while keeping the water containing the sugar eluted from the rice from coming into contact with the rice again after the cooking step (STEP-300). In the rice cooker 1, it is realized that the sugar content of the rice is reduced as compared with the case of normal rice cooking by such a configuration. Then, when the time T3 to T5 of each step elapses, the rice cooking operation in the low-carbohydrate rice cooking mode is completed. When the rice is cooked, the inner pot 4 below the small inner pot 15 stores the rice cake, which is a liquid containing sugar eluted from the rice.

Here, in each step (STEP-300) to (STEP-500) after the temperature raising step (STEP-200), the case where the water flow generating unit 20 is stopped by the control device 8 to cook rice is shown. However, in each of these steps (STEP-300) to (STEP-500), the water flow generating unit 20 may be intermittently operated by the control device 8. In such a configuration, the rice can be cooked softer by cooking the rice while sprinkling water on it.

In the rice cooker 1, when the low-sugar rice cooking mode is selected, the heating amount in the cooking process (STEP-300) by this "steaming" is compared with the heating amount in the cooking process by "cooking" in the normal rice cooking mode. Therefore, the sequences S1 and S2 (see FIG. 3) to be stored in the control device 8 are set so that the heating amount is large. That is, in the rice cooker 1, the maximum heating amount in the second sequence S2 applied to the low-carbohydrate rice cooking mode is larger than the maximum heating amount in the first sequence S1 applied to the normal rice cooking mode. With such a configuration, the rice cooked in the low-carbohydrate rice cooking mode in which the rice is steamed and cooked can have the same taste and texture as the rice cooked in the normal rice cooking mode in which the rice is boiled and cooked.

As described above, in the rice cooker 1, the small inner pot 15 can be arranged in the upper part in the inner pot 4, and the rotor 22 is placed in the lower part in the inner pot 4 below the lower end of the small inner pot 15. By arranging the rice cooker so that the rotor 22 can be rotationally driven by the rotary drive unit 21, low-sugar rice cooking using rice generally sold in the market is realized.

In the rice cooker 1, in the water absorption step (STEP-100) and the temperature rise step (STEP-200), the water flow generator 20 is operated by the control device 8, and the rice is immersed in water during that time to remove sugar. Although it is configured to be eluted, the operation of the water flow generating unit 20 in the water absorption step (STEP-100) and the temperature raising step (STEP-200) may be configured to be continuously operated by the control device 8. However, it may be configured to operate intermittently. For example, if the water flow generator 20 is continuously operated by the control device 8, the time for the rice to come into contact with water becomes longer, the amount of sugar eluted increases, and the amount of water absorbed by the rice increases. The cooked rice becomes soft. Further, for example, if the water flow generating unit 20 is intermittently operated by the control device 8, the time for the rice to come into contact with water is shortened, the amount of sugar eluted is reduced, and the amount of water absorbed by the rice is reduced. The cooked rice becomes hard. Further, when the water flow generating unit 20 is operated intermittently by the control device 8, it becomes possible to generate a more complicated water flow, and the rice located in various places in the small inner pot 15 is evenly contacted with water. As a result, the sugar can be eluted evenly.

Therefore, in the rice cooker 1, the water flow generating unit 20 is continuously operated for a period of time and intermittently according to the user's preference in the water absorption step (STEP-100) and the temperature raising step (STEP-200). The combination of time is adjusted by the control device 8, and it is possible to balance the degree of sugar reduction and the cooked hardness of rice.

[About sugar cut rate]
We confirmed the difference in the amount of reducing sugar between rice cooked in normal rice cooking mode and rice cooked in low-carbohydrate rice cooking mode. The amount of reducing sugar per 100 (g) of rice cooked in the normal rice cooking mode using the rice cooker 1 was about 52 (g). On the other hand, the amount of reducing sugar per 100 (g) of rice cooked in the low-carbohydrate rice cooking mode using the rice cooker 1 was about 45 (g). That is, it was confirmed that according to the above-mentioned low-carbohydrate rice cooking method, sugar can be cut by about 13% (about 7 (g)) as compared with the normal rice cooking method.

In addition, the rice cooked by the above low-sugar rice cooking method using the rice cooker 1 has the same taste and texture as the rice cooked by the normal rice cooking method, and the new trait rice is used. The taste and texture were better than those of cooked rice.

That is, by cooking low-carbohydrate rice using the rice cooker 1 shown in the present embodiment, it is easy to use general rice on the market to easily produce rice that is low in sugar but has a good taste and texture. It was confirmed that it can be cooked.

In the rice cooker 1, low-sugar rice can be cooked with a small amount of water by adjusting the water level by the water flow generator 20, so that the amount of heating required to boil the water in the inner pot 4 is required. It's less. Further, in the rice cooker 1, the water level in the inner pot 4 can be freely adjusted by the water flow generator 20, so that the high water level for eluting sugar from the rice into the water and the rice are steamed and heated. It is possible to instantly switch between low water level and low water level. Therefore, in the rice cooker 1, it is not necessary to evaporate the water in order to change from the high water level to the low water level, and the time required for low-carbohydrate rice cooking can be shortened.

Further, in the rice cooker 1 shown in the present embodiment, the water flow generating unit 20 having the rotation driving unit 21 and the rotor 22 is configured to generate a water flow in the inner pot 4, but the heating cooker according to the present invention. The configuration of the water flow generator in the above is not limited to this. For example, a nozzle for ejecting water into the inner pot and a circulation means (for example, a pump and a pipe) for circulating water sucked from the inner pot to the nozzle are provided, and water is ejected from the nozzle into the inner pot. , It may be configured to generate a swirling flow in the inner pot.

Instead of rice, the rice cooker 1 can also cook grains other than rice (millets, potatoes, etc.) generally distributed in the market in a low-sugar rice cooking mode. In this case, grains other than rice can be cooked deliciously while reducing the sugar content. That is, the rice cooker 1 is not only used as an electric rice cooker that can cook rice deliciously while reducing the sugar content, but also cooks that can cook foods containing sugars other than rice while reducing the sugar content. It can also be used as a rice cooker. In addition to the rice cooker 1 described above, the cooker of the present invention also includes a device for cooking only foodstuffs containing sugars other than rice.

1 Rice cooker (electric rice cooker; cooker)
2 Rice cooker body (cooker body)
3 Lid 4 Inner pot 8 Control device 15 Small inner pot 20 Water flow generator 21 Rotation drive unit 22 Rotor

Claims (7)

The cooker body and
With the lid
The inner pot housed in the cooker body and
The heating part that heats the inner pot and
A colander-shaped small inner pot that can be attached to and detached from the inner pot,
A water flow generating unit having a rotor arranged inside the inner pot and a rotation driving unit for driving the rotor, and generating a water flow in the inner pot.
A control device that controls the operation of the water flow generator and
With
A cooking cooker in which the rotor is arranged in a lower part of the inner pot, and the small inner pot is arranged above the rotor in the inner pot. The heating cooker according to claim 1, wherein the rotor is removable. The heating cooker according to claim 1 or 2, wherein the inner pot has ribs formed on the inner side surface. The rotation speed of the rotor is controlled by the control device,
The heating according to any one of claims 1 to 3, which raises the water level of the water stored in the lower part of the inner pot to the height of the lower end of the small inner pot attached to the inner pot. Cooking device. The control device is
The heating cooker according to any one of claims 1 to 4, wherein the operation of continuously driving the water flow generating unit and the operation of intermittently driving the water flow generating unit are combined to control the water flow generating unit. The control device is
The heating cooker according to any one of claims 1 to 5, which operates the water flow generating portion in the water absorption step and the temperature raising step in the cooking step of the food material. The control device is
The heating cooker according to any one of claims 1 to 6, which controls the water flow generating portion according to the set finishing hardness of the food material and the set degree of sugar reduction.

Images