Rice cooking device

Abstract

Disclosed is a rice cooking device, wherein, in a preheating operation, a preheating operation unit (37) of a control unit (31) heats an inner pot (2) with a heating unit (5), and carries out a first agitation, driving an agitation motor (11) that rotates agitator blades (15) at a first RPM (on the order of 410RPM), and thereafter carries out a second agitation, rotating the agitator blades (15) at a second RPM (on the order of 600-700RPM). With the first agitation, it is possible to agitate rice (22) and water (21) within the inner pot (2) and improve thermal conductivity when heating during a preparatory operation. With the second agitation, the seating state of the rice (22) within the inner pot (2) will have a level shape, wherein the surface has few undulations overall.

Description

technical field [0001] The present invention relates to household and commercial rice cookers. Background technique [0002] As a conventional rice cooker (refer to Patent Document 1 (Japanese Patent Laid-Open Publication No. 2000-308572), the blades provided at the bottom of the inner pot are rotated and driven to make the water in the inner pot flow and improve the thermal conductivity to the rice. And by controlling the heating, the temperature does not reach the boiling point, and the generation of water vapor is suppressed, so that it can cook well-cooked and delicious rice. [0003] However, in the electric rice cooker disclosed in Patent Document 1, after the blades are rotated to stir the rice and water in the inner container, if the rotation of the blades is stopped, the storage state of the rice in the inner container becomes uneven and The surface of the state has a concave-convex and undulating shape. Therefore, if the rice is cooked directly in such a state, t...

AI Technical Summary

Problems solved by technology

[0003] However, in the electric rice cooker disclosed in Patent Document 1, after the blades are rotated to stir the rice and water in the inner container, if the rotation of the blades is stopped, the storage state of the rice in the inner container becomes uneven and The surface of the state is in the shape of bumps and undulations

Therefore, if the rice is cooked directly in such a state, the surface state of the cooked rice will also have an uneven and undulating shape, which not only looks ugly but also gives the impression that the rice is not delicious.

[0004] In addition, in the electric rice cooker, when the heating device heats the inner pot, the heat is conducted to the rice and water in the inner pot, and the rice and water in the inner pot are heated, but because the center of the inner pot The bottom is provided with a vane as an additional component, so the vane hinders the heat conduction of the inner tank heated by the heating device

Therefore, there is a problem that the speed of temperature rise is slow in the vicinity directly above the blade, and the time required to reach the boiling temperature of 100° C. is longer than other parts. As a result, the time from reaching 100° C. to the end of cooking is shortened. , there is a difference in the doneness of the rice compared to other parts

Images