AU2015352278B2

AU2015352278B2 - Method for controlling a rice cooker and rice cooker for implementation of such a method

Info

Publication number: AU2015352278B2
Application number: AU2015352278A
Authority: AU
Inventors: Annabelle GOYON
Original assignee: SEB SA
Current assignee: SEB SA
Priority date: 2014-11-25
Filing date: 2015-11-23
Publication date: 2020-03-05
Anticipated expiration: 2035-11-23
Also published as: CN106998930A; AU2015352278A1; FR3028720B1; CA2969175A1; EP3223666A1; FR3028720A1; WO2016083716A1

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

METHOD FOR CONTROLLING A RICE COOKER AND RICE COOKER FOR IMPLEMENTATION OF SUCH A METHOD

Technical Field of the Disclosure

The present disclosure 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 disclosure may be particularly suitable for cooking white rice to preserve the component amino acids of the rice while maintaining the organoleptic qualities of the rice.

Summary of the Disclosure

The present disclosure proposes a method for controlling a rice cooker, that in some embodiments may make it possible to increase the quantity of at least one of the amino acids of the cooked white rice.

In a first aspect of the present disclosure is 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 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;

- 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 maintain the setpoint temperature inside the basin for a determined

2015352278 24 Jan 2020 duration comprised between 10 and 15 min.

According to another alternative embodiment, the method may comprise 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 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 may comprise 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 may be 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 may be about 10 min.

In a further aspect of the disclosure is a device for controlling a rice cooker specially adapted for the implementation of the method according to the first aspect of the disclosure, and a rice cooker comprising the control device according to the disclosure.

Brief Description of the Figures

Other particularities and advantages of the present disclosure 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 disclosure,

Figure 2 shows the temperature diagram as a function of time corresponding to

2015352278 24 Jan 2020 the control method according to the disclosure.

Detailed Description of an Embodiment of the Disclosure

A rice cooker capable of carrying out the method according to the disclosure will now be described in reference to figure 1.

According to the disclosure, 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.

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.

2015352278 24 Jan 2020

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 disclosure 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 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 disclosure 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 disclosure 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

2015352278 24 Jan 2020 solubilizes in the medium. If the temperature increases, this amylose and that remaining in the granules may complex with monoacyl lipids. These amyloselipid 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 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 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 implementation of a steeping step of the method according to the disclosure.

The control method according to the disclosure makes it possible to perform the steeping and cooking of the white rice in the rice cooker without user intervention during the preparation cycle.

2015352278 24 Jan 2020

To prepare white rice with a preserved amino acid content level, the user 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 disclosure is a steeping 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 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 disclosure, the steeping temperature is 70°C and the steeping duration is about 13 min.

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 disclosure, the setpoint temperature of the first cooking phase is maintained for a duration

2015352278 24 Jan 2020 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 disclosure, 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 opening the cover 12. This waiting step allows the rice to rest.

The disclosure also relates to the control device 13 specifically adapted to carry out the method according to the disclosure. The control device according to the disclosure is connected to the heating elements and the sensors and comprises a memory to store the different program sequences corresponding to the performance of the method according to the disclosure.

Furthermore, the disclosure relates to a rice cooker equipped with such a control device.

The disclosure is not limited to the described example embodiments. Thus, the temperature sensors can be placed differently in the rice cooker. Furthermore,

2015352278 24 Jan 2020 the signals transmitted by the sensors can be used indifferently to regulate the setpoint cooking or steeping temperature.

In the claims which follow and in the preceding description of the disclosure, except where the context requires otherwise due to express language or necessary implication, the word “comprise” or variations such as “comprises” or “comprising” is used in an inclusive sense, i.e. to specify the presence of the stated features but not to preclude the presence or addition of further features in various embodiments of the disclosure.

It is to be understood that, if any prior art publication is referred to herein, such reference does not constitute an admission that the publication forms a part of the common general knowledge in the art, in Australia or any other country.

Claims

1. 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 the bottom of the basin and a second temperature sensor placed in the cover, wherein the method comprises:

- A steeping step (A), 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;

- A heating step (B) 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 (C) starting when the setpoint temperature is reached, during which the heating elements are commanded to maintain the setpoint temperature inside the basin for a determined duration comprised between 10 and 15 min.

2. The method for controlling a rice cooker according to claim 1, wherein the method comprises a second phase (D) of the cooking step, during which the heating elements 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, wherein during the heating step (B), the heating elements are commanded to reach a setpoint temperature greater than 100°C, and less than, or equal to, 105°C inside the basin; and the setpoint temperature of the second phase (D) of the cooking step is 100°C and the duration is about 10 min.

2015352278 24 Jan 2020

4. The method for controlling a rice cooker according to one of the preceding claims, wherein 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.

5. The method for controlling a rice cooker according to one of the preceding claims, wherein the setpoint temperature of the steeping step is 70°C and the duration of the steeping step is about 13 min.

6. A device 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.