WO2017104900A1 - Procédé de cuisson pour cocotte à riz électrique - Google Patents

Procédé de cuisson pour cocotte à riz électrique Download PDF

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Publication number
WO2017104900A1
WO2017104900A1 PCT/KR2016/002233 KR2016002233W WO2017104900A1 WO 2017104900 A1 WO2017104900 A1 WO 2017104900A1 KR 2016002233 W KR2016002233 W KR 2016002233W WO 2017104900 A1 WO2017104900 A1 WO 2017104900A1
Authority
WO
WIPO (PCT)
Prior art keywords
rice
degrees
minutes
cooking
cooker
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/KR2016/002233
Other languages
English (en)
Korean (ko)
Inventor
권오윤
박경은
조인혜
전종인
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Winia Co Ltd
Original Assignee
Dayou Winia Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from KR1020150180757A external-priority patent/KR102433974B1/ko
Priority claimed from KR1020150180758A external-priority patent/KR102433975B1/ko
Priority claimed from KR1020150180759A external-priority patent/KR102433976B1/ko
Application filed by Dayou Winia Co Ltd filed Critical Dayou Winia Co Ltd
Publication of WO2017104900A1 publication Critical patent/WO2017104900A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/086—Pressure-cookers; Lids or locking devices specially adapted therefor with built-in heating means
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/09—Safety devices
    • A47J27/092—Devices for automatically releasing pressure before opening
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/38—Parts, details or accessories of cooking-vessels for withdrawing or condensing cooking vapors from cooking utensils

Definitions

  • the present invention relates to a cooking method of an electric rice cooker, and more particularly, to a cooking method of an electric rice cooker called rice by setting the temperature of the water in which the rice is immersed more than 34 degrees and less than 41 degrees.
  • Electric pressure cooker is a cooking utensil for cooking food in a short time by heating the inner pot in an enclosed space by an electric heater, the general electric pressure cooker is equipped with cooking conditions according to the contents, which is the first time the inner pot is seated After is detected, each cooking is performed according to the operation of each cooking key.
  • the electric pressure cooker includes an outer pot forming an outer surface of the rice cooker, an inner pot seated on the outer pot, a lid covering the electric pressure cooker, and a heater for heating the contents of the inner pot.
  • a key input unit 12 consisting of keys for setting various operating environments of the electric pressure cooker having a cooking function and a heat insulation function, and the bottom of the electric pressure cooker
  • a temperature sensor 14 installed on the body and the lid and detecting temperature generated by the various heaters, and a temperature value detected by the key input and the temperature sensor 14 input from the key input unit 12.
  • the control unit 10 for outputting a signal for controlling the operation of the pressure cooker, and is installed on the bottom and lid and body of the electric pressure cooker and operates according to the control signal output from the control unit 10 to heat the inside of the electric pressure cooker
  • a display unit 18 for displaying the operation state of the electric pressure cooker.
  • an object of the present invention is to provide a cooking method of the electric rice cooker to minimize the occurrence of cracks in the rice and improve the water absorption.
  • the cooking method of the electric rice cooker of the present invention for achieving the above object is characterized in that it comprises a soaking step, called a rice and a heating step to make the temperature of the water immersed rice to more than 34 degrees less than 41 degrees.
  • the cooking method of the electric rice cooker of the present invention for achieving the above object is characterized in that it comprises a soaking step called rice and a heating step by setting the temperature of the inner pot to more than 30 degrees and less than 40 degrees.
  • the steam discharge valve may be closed.
  • the yellowness of the cooked rice can be less than 5.5.
  • the moisture content of the cooked rice may be greater than 55.22%.
  • the temperature of the rice immersed water may be 35 degrees.
  • the rice can be soaked for 6 minutes.
  • the temperature of the inner pot may be measured at the bottom of the inner pot.
  • the temperature of the said inner pot can be 31 degrees or more and 34 degrees or less.
  • the method may further include an input step of receiving a type of rice before the soaking step, and the soaking step may vary the soaking time according to the type of rice input in the input step.
  • Rice in the soaking process may be soaked for more than 5 minutes less than 10 minutes.
  • rice may be soaked for more than 8 minutes and less than 15 minutes.
  • the steam discharge valve may be opened during the soaking process.
  • the rice can be soaked for 10 minutes.
  • the hardness of the cooked rice can be less than 1000 g / cm 2 .
  • the rice may be soaked for more than 8 minutes and less than 15 minutes in the soaking process.
  • the soaking process may be called rice for more than 5 minutes less than 10 minutes.
  • Rice is soaked with the temperature of the water in which the rice is soaked above 34 degrees and less than 41 degrees, so that cracking of the rice is minimized and the water absorption of the rice is sufficient to improve the taste of rice.
  • Rice ( ⁇ starch) is uniformly ⁇ -ized through cooking.
  • the yellowness value of the rice can be lowered to further improve the appetite.
  • the hardness of the rice is low, so it can be made softer.
  • FIG. 1 is a block diagram showing the electrical configuration of a conventional electric pressure cooker.
  • Figure 2 is a flow chart of the cooking method of the electric rice cooker according to a preferred embodiment of the present invention.
  • Figure 3 is a first experimental result of the moisture content according to the soaking (simmering) time when non-glutinous rice (white rice) is soaked in water of 20 degrees, 50 degrees, 60 degrees, 70 degrees.
  • Figure 4 is a second test result of the water content according to the soaking (soaking) time when the non-glutinous rice soaked in water of 20 degrees, 30 degrees, 40 degrees, 50 degrees.
  • Figure 6 is a sensory evaluation result of the rice when cooked soaked in non-glutinous rice in water at 30 degrees, 50 degrees for 20 minutes.
  • 10 is a sensory evaluation result when soaked non-glutinous rice in water at 35 degrees for 7 minutes and 10 minutes.
  • Figure 11 is a diagram showing the results of the yellowness of the rice cooked through the cooking method of the electric cooker according to a preferred embodiment of the present invention.
  • Figure 13 is a hardness test results table of the rice built through the cooking method of the electric cooker according to a preferred embodiment of the present invention.
  • the cooking method of the electric rice cooker of the present embodiment the input step (S10) for receiving the type of rice, the soaking process called rice by making the temperature of the water immersed rice to more than 34 degrees less than 41 degrees (S20) and a heating step (S30).
  • the electric rice cooker cooking method of the present embodiment will be described by taking an electric cooking method of the electric pressure cooker as an example.
  • the type of rice is input through an input unit provided with a touch screen or the like. (S10)
  • 'water temperature' the temperature of the water in which the rice is immersed
  • Table 1 shows the results of measuring the temperature of the bottom of the inner pot and the temperature of rice and water of Dimchae Cook manufactured by Daeyuwinia.
  • the temperature of the bottom of the inner pot and the temperature of the water are different.
  • the temperature of the bottom of the inner pot is measured lower than the temperature of the water in the inner pot.
  • the temperature of the inner pot bottom is measured 1 to 4 degrees lower than the temperature of the water in the inner pot. Therefore, the temperature of the inner pot bottom is more than 30 degrees and less than 40 degrees, and rice is called.
  • the temperature of the inner pot bottom is sensed by a bottom sensor disposed under the inner pot bottom. Therefore, during the soaking process, the control unit controls the heater so that the temperature sensed by the bottom sensor is more than 30 degrees and less than 40 degrees, so that the temperature of the water in which the rice is immersed is more than 34 degrees and less than 41 degrees.
  • the temperature of water at soaking is 35 degrees.
  • the control unit controls the heater so that the temperature of the bottom of the inner pot is 31 degrees or more and 34 degrees or less.
  • the heater controlled by the control unit may be a side heater surrounding the lower side of the inner pot.
  • the soaking process (S20) varies the soaking time according to the type of rice input in the input step (S10).
  • the rice is called for 10 minutes when the soft rice mode is entered.
  • the rice is called for more than 5 minutes less than 10 minutes. In other words, the rice is called for a longer time than in the soft rice mode than in the delicious rice or glutinous rice mode.
  • the rice is called for 6 minutes when the sooty rice or glutinous rice mode is input.
  • the control unit operates the heater to heat the inner pot when the rice starts to be called.
  • the soaking process (S20) is different from the opening and closing of the steam discharge valve (solenoid valve) installed on the lid of the electric cooker according to the type of rice input in the input step (S10).
  • the steam discharge valve (solenoid valve) is opened when the soaking step S20 is performed, so that steam is discharged to the outside.
  • the steam discharge valve is closed when the soaking step S20 is performed, so that steam does not escape to the outside.
  • Figure 3 shows the results of the first experiment of the moisture content according to the soaking (simmering) time when the rice (white rice) is soaked in water of 20 degrees, 50 degrees, 60 degrees, 70 degrees.
  • the water content of the rice is not proportional to the immersion time, it can be seen that after a certain time the water content no longer increases.
  • the water content of rice increases rapidly up to 10 minutes (soaking time), but after 10 minutes it is stagnant or slightly increasing.
  • Figure 4 shows the results of the second experiment of the moisture content according to the soaking (soaking) time when the non-glutinous rice is soaked in water of 20 degrees, 30 degrees, 40 degrees, 50 degrees.
  • the temperature between 20 and 50 degrees was further subdivided.
  • the water content reached 34.55% after 30 minutes at 20 ° C, and reached 33% after 20 minutes at 30 ° C for 30 minutes and 40 ° C for 50 ° C.
  • Fig. 6 shows the results of sensory evaluation of the rice when the non-rice cooked soaked in water at 30 degrees, 50 degrees for 20 minutes.
  • the degree of preference which means the overall taste of rice, was 30 degrees, which is 3.6, which is higher than 50 degrees (3.0).
  • the 30 degree soak was higher than the 50 degree soak in sweet smell, sweet smell, sweet taste and sweet taste. This is because when it is called at a high temperature, cracks occur in the rice grains, and protein, starch granules, amylose and the like are eluted.
  • the 30-degree soaking is lower than the 50-degree soaking yellow value may further stimulate the appetite.
  • Figure 7 shows the results of the third experiment of the moisture content according to the soaking (soaking) time when non-glutinous rice is soaked in water of 25 degrees, 30 degrees, 35 degrees. 8 shows the results of microscopic observation of the third experiment.
  • the water temperature was 35 degrees, the soaking rate was less than 15% when soaked for 10 or 15 minutes, and the water content was 31% or more. Even if the water temperature is 25 degrees, if it is soaked for 20 minutes, the crack ratio is less than 15% and the moisture content is more than 31%.
  • Figure 9 shows the experimental results of the moisture content according to the soaking (soaking) time when non-glutinous rice is soaked in water of 35 degrees.
  • Figure 10 shows the results of sensory evaluation when non-glutinous rice is soaked in 35 degrees of water for 7 minutes and 10 minutes.
  • 11 to 14 show the experimental results of the present embodiment (water temperature 35 degrees 6 minutes, water temperature 35 degrees 10 minutes) and comparative examples (water temperature 60 degrees 4 minutes, other companies 1, other companies 2).
  • Competitor 2 was called for 4 minutes at 56 degrees and 73.5 degrees.
  • Figure 11 shows the yellowness of the cooked rice through each cooking method.
  • the yellowness of the rice of this example is 5.25 (water temperature 35 degrees 6 minutes) or 5.37 (water temperature 35 degrees 10 minutes), both of which are less than 5.5.
  • Figure 12 shows the water content of the cooked rice through each cooking method.
  • the water content of the rice of this example is 56.78% (water temperature 35 degrees 6 minutes) or 58.92% (water temperature 35 degrees 10 minutes), in both cases greater than 55.22%.
  • the rice according to the present embodiment has a higher moisture content than the rice of the existing rice cooker, and yellowness may be lowered to further improve appetite.
  • Figure 13 shows the hardness of the cooked rice through each cooking method.
  • the hardness of the rice of this example is 992.41 g / cm 2 (water temperature 35 degrees 6 minutes) or 891.73 g / cm 2 (water temperature 35 degrees 10 minutes), in both cases less than 1000 g / cm 2 .
  • Figure 14 shows the appearance of the rice built through each cooking method.
  • the rice according to this embodiment has less cracking (cracking ratio: 14%) of the rice grains than other comparative examples (maximum cracking ratio: 60%) and there is no lower pressing phenomenon. As such, this embodiment minimizes cracking of the rice ( ⁇ starch). Therefore, according to this embodiment, the rice can be uniformly ⁇ -starched, so that the rice taste is improved.
  • the rice cooked according to the present embodiment has a tangle of rice grains and a maximum water content.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cookers (AREA)

Abstract

La présente invention concerne un procédé de cuisson pour une cocotte à riz électrique, le riz trempant dans l'eau pendant que la température de l'eau dans laquelle se trouve le riz est comprise entre 34 degrés et 41 degrés, exclus. Par conséquent, la fissuration du riz est réduite à un minimum et le riz absorbe suffisamment l'eau, de telle sorte que la saveur du riz est améliorée.
PCT/KR2016/002233 2015-12-17 2016-03-07 Procédé de cuisson pour cocotte à riz électrique Ceased WO2017104900A1 (fr)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
KR10-2015-0180757 2015-12-17
KR1020150180757A KR102433974B1 (ko) 2015-12-17 2015-12-17 전기 밥솥의 취사방법
KR10-2015-0180758 2015-12-17
KR1020150180758A KR102433975B1 (ko) 2015-12-17 2015-12-17 전기 밥솥의 취사방법
KR10-2015-0180759 2015-12-17
KR1020150180759A KR102433976B1 (ko) 2015-12-17 2015-12-17 전기 밥솥의 취사방법

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WO2017104900A1 true WO2017104900A1 (fr) 2017-06-22

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CN109288375A (zh) * 2018-09-20 2019-02-01 珠海格力电器股份有限公司 一种烹饪器具及其控制方法
US10390656B2 (en) 2017-08-09 2019-08-27 Sharkninja Operating Llc Cooking device and components thereof
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US11832761B2 (en) 2019-02-25 2023-12-05 Sharkninja Operating Llc Cooking device and components thereof
US11363911B2 (en) 2019-02-25 2022-06-21 Sharkninja Operating Llc Cooking device and components thereof
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US11147415B2 (en) 2019-02-25 2021-10-19 Sharkninja Operating Llc Cooking device and components thereof
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USD922126S1 (en) 2019-06-06 2021-06-15 Sharkninja Operating Llc User interface for a food preparation device
USD1049746S1 (en) 2019-06-06 2024-11-05 Sharkninja Operating Llc Food preparation device
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USD982375S1 (en) 2019-06-06 2023-04-04 Sharkninja Operating Llc Food preparation device
USD1015798S1 (en) 2019-06-06 2024-02-27 Sharkninja Operating Llc Food preparation device
USD918654S1 (en) 2019-06-06 2021-05-11 Sharkninja Operating Llc Grill plate
USD934631S1 (en) 2019-06-06 2021-11-02 Sharkninja Operating Llc Grill plate
CN110367830A (zh) * 2019-07-26 2019-10-25 珠海格力电器股份有限公司 烹饪器具的控制方法及烹饪器具
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