AU2015352278A1 - Method for controlling a rice cooker and rice cooker for implementation of such a method - Google Patents
Method for controlling a rice cooker and rice cooker for implementation of such a method Download PDFInfo
- Publication number
- AU2015352278A1 AU2015352278A1 AU2015352278A AU2015352278A AU2015352278A1 AU 2015352278 A1 AU2015352278 A1 AU 2015352278A1 AU 2015352278 A AU2015352278 A AU 2015352278A AU 2015352278 A AU2015352278 A AU 2015352278A AU 2015352278 A1 AU2015352278 A1 AU 2015352278A1
- Authority
- AU
- Australia
- Prior art keywords
- rice cooker
- heating
- basin
- duration
- temperature
- 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.)
- Granted
Links
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
- A47J27/004—Cooking-vessels with integral electrical heating means
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D23/00—Control of temperature
- G05D23/19—Control of temperature characterised by the use of electric means
- G05D23/1902—Control of temperature characterised by the use of electric means characterised by the use of a variable reference value
- G05D23/1904—Control of temperature characterised by the use of electric means characterised by the use of a variable reference value variable in time
-
- 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
- A47J27/56—Preventing boiling over, e.g. of milk
- A47J27/62—Preventing boiling over, e.g. of milk by devices for automatically controlling the heat supply by switching off heaters or for automatically lifting the cooking-vessels
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D23/00—Control of temperature
- G05D23/19—Control of temperature characterised by the use of electric means
- G05D23/1927—Control of temperature characterised by the use of electric means using a plurality of sensors
- G05D23/1928—Control of temperature characterised by the use of electric means using a plurality of sensors sensing the temperature of one space
Landscapes
- Engineering & Computer Science (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Automation & Control Theory (AREA)
- Food Science & Technology (AREA)
- Cookers (AREA)
Abstract
The invention relates to a method for controlling a rice cooker (1) comprising a housing (10) closed by a lid (12), the housing (10) being equipped with a main heating element (17), with a bowl (11) placed in the housing (10), with an element (18) heating the upper edge of the bowl (11), with an element (19) heating the lid (12), with a first temperature sensor (15) situated near the bottom of the bowl (11) and with a second temperature sensor (16) placed in the lid (12), the method being characterized in that it comprises: - a soaking step (A) during which the heating elements (17, 18, 19) are commanded to maintain a setpoint temperature of between 65 and 75°C inside the bowl (11) for a duration of between 8 and 15 min; - a heating step (B) beginning at the end of the determined soaking duration and during which the heating elements (17, 18, 19) are commanded to achieve a setpoint temperature of between 97 and 105°C inside the bowl (11); a cooking step comprising a first phase (C) beginning as soon as the setpoint temperature is reached and during which the heating elements (17, 18, 19) are commanded to maintain the setpoint temperature inside the bowl (11) for a determined duration of between 10 and 1 min.
Description
1
METHOD FOR CONTROLLING A RICE COOKER AND RICE COOKER FOR IMPLEMENTATION OF SUCH A METHOD
The present invention relates to a method for controlling a rice cooker and a rice cooker for the implementation of such a method. The method according to the 5 invention is particularly suitable for cooking white rice to preserve the component amino acids of the rice while maintaining the organoleptic qualities of the rice.
The aim of the invention is to propose a method for controlling a rice cooker making it possible to increase the quantity of at least one of the amino acids of 10 the cooked white rice.
This aim is achieved using a method for controlling a rice cooker comprising a casing closed by a cover, the casing being equipped with a primary heating element, a basin placed in the casing, an element heating the upper edge of the basin, an element heating the cover, a first temperature sensor situated near 15 the bottom of the basin and a second temperature sensor placed in the cover, the method being characterized in that it comprises: - A steeping step, during which the heating elements are commanded to maintain, for a duration comprised between 8 and 15 min., a setpoint temperature comprised between 65 and 75°C inside the basin; 20 - A heating step beginning at the end of the determined steeping duration, during which the heating elements are commanded to reach a setpoint temperature comprised between 97 and 105°C inside the basin, - A cooking step, comprising a first phase starting when the setpoint temperature is reached, during which the heating elements are commanded to 25 maintain the setpoint temperature inside the basin for a determined duration comprised between 10 and 15 min.
According to another alternative embodiment, the method comprises a second phase of the cooking step, during which the heating elements are commanded to maintain the setpoint temperature inside the basin below the cooking 2 temperature of the first phase of the cooking step for a determined duration comprised between 5 and 15 min.
According to another alternative embodiment, the method comprises a waiting step, during which the heating elements are stopped, and the cover is kept in the closed position for a period comprised between 2 and 5 min.
According to another alternative embodiment, the setpoint temperature of the steeping step is 70°C and the duration of the steeping step is about 13 min.
According to another alternative embodiment, the setpoint temperature of the second phase of the cooking step is 100°C and the duration is about 10 min.
The invention also relates to a device for controlling a rice cooker specially adapted for the implementation of the method according to the invention, and a rice cooker comprising the control device according to the invention.
Other particularities and advantages of the present invention will appear in the following description of embodiments provided as non-limiting examples and illustrated by the appended drawings, in which:
Figure 1 is a schematic view of a rice cooker making it possible to implement the method according to the invention,
Figure 2 shows the temperature diagram as a function of time corresponding to the control method according to the invention. A rice cooker capable of carrying out the method according to the invention will now be described in reference to figure 1.
According to the invention, the rice cooker 1 comprises a main body 10 or casing comprising a housing in which an inner basin 11 for cooking the rice is inserted. The casing is equipped with a cover 12 mounted articulated on the casing 10 such that the upper part of the main body is opened or closed by the cover 12. A control device 13 seeing to the control operations of the rice cooker 1 also equips the casing 10. 3
The rice cooker 1 also comprises a first sensor 15 for detecting the temperature of the lower part of the basin 11. The first sensor 15 is mounted near the bottom of the basin. A second sensor 16 for detecting the temperature of the inner face of the cover 12 is mounted on the cover. The first and second sensors are connected to the control device 13.
The heating means of the rice cooker 1 comprise a so-called primary heating element 17 providing a heating source so as to cause the steeping/cooking operation and the heat retaining operation in the basin 11 of the rice cooker, an element 18 heating the upper edge of the basin 11 and an element 19 heating the inner face of the cover 12.
The casing 10 and the cover are for example made from plastic.
The control device 13 is installed on an inner side of the main body 10. The control device 13 is also connected to control buttons 22 allowing a user to program the cooker.
Furthermore, the control device 13 is connected to the heating elements 17, 18, 19 to activate or deactivate them based on the one hand on a cooking program selected by the user and on the other hand on temperature measurements read by the two sensors 15, 16.
According to one alternative embodiment, the primary heating element 17 is of the induction type, while the element 18 heating the upper edge of the basin 11 and the element 19 heating the cover 12 are of the resistive type.
The method for controlling the rice cooker 1 according to the invention makes it possible to cook white rice allowing the preservation of at least one amino acid in the cooked white rice. According to the tests done by the applicant, the quantities of the five essential amino acids—lysine, isoleucine, valine, phenylalanine and threonine—have been increased relative to the quantities measured in a traditional method for cooking white rice. This can be explained by the presence of enzymes of the protease type. The prolonged steeping around 70°C makes it possible to increase the synthesis of the amino acids by cutting endogenous proteins of the rice. The essential amino acids are the most 4 important, since they are not synthesized by the body. Their only source is food.
Thus, the applicant has observed that applying the method according to the invention makes it possible to increase the quantity of isoleucine, lysine, threonine and valine in the cooked white rice relative to a traditional cooking method.
The applicant has observed that the quantity of amino acids of the rice is increased by applying a steeping phase prior to cooking.
The method according to the invention also makes it possible to increase the quantity of essential fatty acids (linoleic and linolenic acids), which may affect satiety, and di- and tri-saccharides (maltose, sophorose, maltotriose), which may affect the glycemic index.
The glycemic index is a factor in the nutritional quality of food. During cooking in an aqueous medium, when the gelatinization temperature is reached (above 65°C), the starch granules of the rice lose their semi-crystalline structure, they become hydrated, and the grains of rice swell. Amorphous amylose then solubilizes in the medium. If the temperature increases, this amylose and that remaining in the granules may complex with monoacyl lipids. These amylose-lipid complexes will then organize themselves until the temperature reaches their melting point (85°C). Yet during the steeping phase at 70°C, the temperature remains below the melting point: the complexes thus having time to organize themselves, their melting temperature goes from 85 to 100°C. This step therefore makes it possible to retain a larger quantity of amylose-lipid complexes during cooking. The latter being slower to digest than gelatinized starch, their presence makes it possible to reduce the glycemic index of the cooked rice.
The steeping step has a limited duration. Indeed, an excessively long steeping phase deteriorates the organoleptic characteristics of the rice. Indeed, during the steeping phase, the rice absorbs water. If, during the cooking step, the water level contained in the basin is below the level of the rice, then some of the rice will not be cooked correctly. Thus, by limiting the steeping time, the white 5 rice retains its organoleptic qualities, such as a satisfactory softness and sticky texture.
The control method comprises a two-phase cooking step. The cooking parameters (temperature and duration) of the first phase are determined to 5 obtain rice with a glossy appearance.
Furthermore, during the second phase of the cooking step, in order to protect the amino acids, the cooking temperature will be lower than that typically used to cook white rice.
Figure 2 shows the temperature diagram as a function of time during the 10 implementation of a steeping step of the method according to the invention.
The control method according to the invention makes it possible to perform the steeping and cooking of the white rice in the rice cooker without user intervention during the preparation cycle.
To prepare white rice with a preserved amino acid content level, the user 15 introduces a determined quantity of rice and water into the basin of the rice cooker. These quantities are for example indicated by levels identified on the inner surface of the basin. The curve shown in figure 2 was done for 600 g of rice and 800 g of water.
The main step of the control method according to the invention is a steeping 20 step A. All or some of the heating elements 17, 18, 19 are activated so as to maintain a temperature inside the basin 11 comprised between 65 and 75°C. In other words, a regulating loop of the heating elements 17, 18, 19 on the signal from the first temperature sensor 15 situated in the bottom of the basin 11 is implemented. The duration of the steeping step is limited to 15 min., with a 25 minimum duration of 8 min. According to another alternative embodiment, the heating element 19 placed in the cover is deactivated during the entire steeping step. According to one preferred embodiment of the method according to the invention, the steeping temperature is 70°C and the steeping duration is about 13 min. 6
At the end of the steeping step, i.e., after the steeping duration chosen by the user has elapsed, a heating step B is activated automatically. The heating step consists of reaching a determined setpoint temperature comprised between 97 and 105°C inside the basin 11. To do this, the control device 13 activates all of the heating elements 17, 18, 19 of the rice cooker 1 as long as the signal from the second sensor 16 situated in the cover 12 does not indicate the setpoint temperature.
During this heating step, a rate of temperature increase comprised between 3 and 7°C/min. is maintained.
Once the setpoint temperature is reached, a first phase C of the cooking step begins. The duration of this first phase C of the cooking step is short compared to the overall duration of the cooking cycle. According to the invention, the setpoint temperature of the first cooking phase is maintained for a duration comprised between 10 and 15 minutes.
The cooking step strictly speaking is carried out in a second phase D of the cooking step. This second phase D of the cooking step begins once the duration of the first phase C has elapsed. The cooking temperature of the second phase D is lower than that of the first phase C of the cooking step. According to the invention, the setpoint temperature of the second phase D of the cooking step is about 100°C.
To reach the setpoint temperature of the second cooking phase, the heating elements 17, 18, 19 are deactivated until the temperature decreases to the desired temperature. Next, a regulating loop of the heating elements 17, 18, 19 on the signal from the second temperature sensor 16 of the cover 12 is activated to maintain the setpoint temperature. During the entire second phase D of the cooking step, the temperature is regulated. The second phase D of the cooking step is maintained for a duration comprised between 5 and 15 minutes, and preferably 10 minutes. Once the cooking duration has elapsed, the heating elements 17, 18, 19 are deactivated. A step for waiting several minutes, preferably 3 min., is activated before 7 opening the cover 12. This waiting step allows the rice to rest.
The invention also relates to the control device 13 specifically adapted to carry out the method according to the invention. The control device according to the invention is connected to the heating elements and the sensors and comprises 5 a memory to store the different program sequences corresponding to the performance of the method according to the invention.
Furthermore, the invention relates to a rice cooker equipped with such a control device.
The invention is not limited to the described example embodiments. Thus, the 10 temperature sensors can be placed differently in the rice cooker. Furthermore, the signals transmitted by the sensors can be used indifferently to regulate the setpoint cooking or steeping temperature.
Claims (7)
1. A method for controlling a rice cooker (1) comprising a casing (10) closed by a cover (12), the casing (10) being equipped with a primary heating element (17), a basin (11) placed in the casing (10), an element (18) heating the upper edge of the basin (11), an element (19) heating the cover (12), a first temperature sensor (15) situated near the bottom of the basin (11) and a second temperature sensor (16) placed in the cover (12), the method being characterized in that it comprises: - A steeping step (A), during which the heating elements (17, 18, 19) are commanded to maintain, for a duration comprised between 8 and 15 min., a setpoint temperature comprised between 65 and 75°C inside the basin (11); - A heating step (B) beginning at the end of the determined steeping duration, during which the heating elements (17, 18, 19) are commanded to reach a setpoint temperature comprised between 97 and 105°C inside the basin (11); - A cooking step, comprising a first phase (C) starting when the setpoint temperature is reached, during which the heating elements (17, 18, 19) are commanded to maintain the setpoint temperature inside the basin (11) for a determined duration comprised between 10 and 15 min.
2. The method for controlling a rice cooker according to claim 1, characterized in that the method comprises a second phase (D) of the cooking step, during which the heating elements (17, 18, 19) are commanded to maintain the setpoint temperature inside the basin below the cooking temperature of the first phase of the cooking step for a determined duration comprised between 5 and 15 min.
3. The method for controlling a rice cooker according to claim 2, characterized in that the setpoint temperature of the second phase (D) of the cooking step is 100°C and the duration is about 10 min.
4. The method for controlling a rice cooker according to one of the preceding claims, characterized in that the method comprises a waiting step, during which the heating elements (17, 18, 19) are stopped, and the cover is kept in the closed position for a period comprised between 2 and 5 min.
5. The method for controlling a rice cooker according to one of the preceding claims, characterized in that the setpoint temperature of the steeping step is 70°C and the duration of the steeping step is about 13 min.
6. A device (13) for controlling a rice cooker specially adapted for the implementation of the method according to one of claims 1 to 5.
7. A rice cooker comprising a control device according to claim 6.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1461460 | 2014-11-25 | ||
FR1461460A FR3028720B1 (en) | 2014-11-25 | 2014-11-25 | METHOD FOR CONTROLLING A RICE COOKER AND A RICE COOKER FOR THE IMPLEMENTATION OF SUCH A METHOD |
PCT/FR2015/053176 WO2016083716A1 (en) | 2014-11-25 | 2015-11-23 | Method for controlling a rice cooker and rice cooker for implementation of such a method |
Publications (2)
Publication Number | Publication Date |
---|---|
AU2015352278A1 true AU2015352278A1 (en) | 2017-07-13 |
AU2015352278B2 AU2015352278B2 (en) | 2020-03-05 |
Family
ID=52589530
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AU2015352278A Ceased AU2015352278B2 (en) | 2014-11-25 | 2015-11-23 | Method for controlling a rice cooker and rice cooker for implementation of such a method |
Country Status (6)
Country | Link |
---|---|
EP (1) | EP3223666A1 (en) |
CN (1) | CN106998930A (en) |
AU (1) | AU2015352278B2 (en) |
CA (1) | CA2969175A1 (en) |
FR (1) | FR3028720B1 (en) |
WO (1) | WO2016083716A1 (en) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR3055201B1 (en) * | 2016-08-30 | 2018-09-07 | Seb S.A. | METHOD FOR CONTROLLING A SEED COOKING APPARATUS AND COOKING APPARATUS FOR IMPLEMENTING SUCH A METHOD |
FR3062559B1 (en) | 2017-02-03 | 2021-06-11 | Seb Sa | COOKING PROCESS WITH PREDICTIVE MODEL |
WO2019057980A1 (en) * | 2017-09-25 | 2019-03-28 | Koninklijke Philips N.V. | Cooking appliance and method for starch-based foodstuffs |
CN110353466B (en) * | 2018-04-10 | 2021-12-03 | 浙江苏泊尔家电制造有限公司 | Cooking appliance, cooking method and computer storage medium |
CN110353468B (en) * | 2018-04-10 | 2021-12-03 | 浙江苏泊尔家电制造有限公司 | Cooking appliance, cooking method and computer storage medium |
EP3581073A1 (en) * | 2018-06-11 | 2019-12-18 | Koninklijke Philips N.V. | Rice cooking appliance and method of cooking rice |
DE102019211284A1 (en) * | 2019-07-30 | 2021-02-04 | BSH Hausgeräte GmbH | Kitchen machine and method of operating a kitchen machine |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2000308571A (en) * | 1999-04-28 | 2000-11-07 | Matsushita Electric Ind Co Ltd | Rice cooking method |
JP3861843B2 (en) * | 2003-04-21 | 2006-12-27 | タイガー魔法瓶株式会社 | Electric cooker |
CN101938927A (en) * | 2008-02-07 | 2011-01-05 | 三洋电机株式会社 | Electric rice cooker and method of cooking rice |
JP2009219674A (en) * | 2008-03-17 | 2009-10-01 | Panasonic Corp | Rice cooker |
JP4999999B1 (en) * | 2011-09-05 | 2012-08-15 | 三菱電機株式会社 | rice cooker |
FR2996986B1 (en) * | 2012-10-24 | 2015-12-04 | Seb Sa | PROCESS FOR CONTROLLING A PRESSURIZED RICE COOKER AND A PRESSURE RICE COOKER FOR IMPLEMENTING SUCH A METHOD |
-
2014
- 2014-11-25 FR FR1461460A patent/FR3028720B1/en active Active
-
2015
- 2015-11-23 AU AU2015352278A patent/AU2015352278B2/en not_active Ceased
- 2015-11-23 EP EP15817945.7A patent/EP3223666A1/en not_active Withdrawn
- 2015-11-23 CA CA2969175A patent/CA2969175A1/en not_active Abandoned
- 2015-11-23 WO PCT/FR2015/053176 patent/WO2016083716A1/en active Application Filing
- 2015-11-23 CN CN201580063504.0A patent/CN106998930A/en active Pending
Also Published As
Publication number | Publication date |
---|---|
EP3223666A1 (en) | 2017-10-04 |
CN106998930A (en) | 2017-08-01 |
AU2015352278B2 (en) | 2020-03-05 |
WO2016083716A1 (en) | 2016-06-02 |
FR3028720A1 (en) | 2016-05-27 |
FR3028720B1 (en) | 2016-12-02 |
CA2969175A1 (en) | 2016-06-02 |
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Legal Events
Date | Code | Title | Description |
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FGA | Letters patent sealed or granted (standard patent) | ||
MK14 | Patent ceased section 143(a) (annual fees not paid) or expired |