WARMING VESSEL FOR COOKED RICE

Japanese Patent JP3296960

B2

PROBLEM TO BE SOLVED: To suppress yellowing and degradation of cooked rice by high temperature warming and multiplication of putrefying bacteria by low temperature warming, by performing warming in a high warming temperature after warming at a low warming temperature and controlling a heater in a process to perform an ordinary warming temperature.
SOLUTION: A signal is outputted to a power source by an ON signal from a selecting switch to control power application to a warming heater to start warming action. For instance, rice cooking is completed at 7p.m., and cooked rice in a inner pan is warmed at an ordinary warming temperature of 72°C. After a meal, a selection switch is turned on at 9p.m. To start sleeping warming. At that time, the cooked rice is warmed at a low warming temperature of 60°C for the first 6 hours to prevent cooked rice degradation. Next, warming is carried out at a high warming temperature of 75°C to kill putrefying bacteria multiplied during the low warming temperature, then warming is carried out at an ordinary warming temperature of 72°C until 12 hours passed. Thus, a safe meal of cooked rice without excessive drying, yellowing and odor generating can be prepared.

JP2001224496

RICE COOKER

Keiji Tanaka
Manabu Tanimura

JP5733196A

July 02, 2002

March 14, 1996

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Zojirushi Mahobin Co., Ltd.

A47J27/00; A47J39/00; (IPC1-7): A47J27/00; A47J39/00

JP295318A
JP6261550A
JP6340511A
JP7298983A
JP7313355A
JP60149348A
JP7204091A
JP856835A
JP577405B2
JP571214B2
JP5624029Y2

Aoyama Ryo (2 outside people)

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