| 摘要 |
PROBLEM TO BE SOLVED: To solve the problem that rice cooked by a conventional rice cooker varies in eating quality, that is, for example, rice in the upper part of an inner pot is hard and dry, and rice in the lower part of the inner pot is soft and rests sloppy, because movement of bubbles from the bottom of the inner pot or water convection is not sufficient, so-called Oneba (viscus component of rice surface ingredients dissolved in the water), can not sufficiently move toward the upper part of the inner pot and rice grains in the upper part of the inner pot are not covered with a sufficient quantity of water retention coating accordingly, since the heating temperature in rice cooking process is low. SOLUTION: The rice cooker is provided with the inner pot 3, a heating means 4 for heating the inner pot 3 and a control means 14 which controls the heating means 4 in each of preheating process, the rice cooking process and steam process. The control means 14 increases the temperature of the inner pot 3 up to the boiling temperature and maintains it in a first step of the first half of the rice cooking process and lowers the temperature of the inner pot 3 up to below the boiling temperature and maintains it in a second step of the second half of the rice cooking process. COPYRIGHT: (C)2006,JPO&NCIPI
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