CN112120525A

CN112120525A - Cooking method for reducing carbohydrate

Info

Publication number: CN112120525A
Application number: CN202010590887.XA
Authority: CN
Inventors: 朴庆恩; 赵仁慧
Original assignee: Weini Yadi Encai Co ltd
Current assignee: Weini Yadi Encai Co ltd; Winia Co Ltd
Priority date: 2019-06-24
Filing date: 2020-06-24
Publication date: 2020-12-25
Also published as: KR20210000081A; JP2021000452A

Abstract

The present invention relates to a cooking method for reducing carbohydrates. In the method, an outer pot is filled with water and a cooking object is received in an inner pot having a bottom surface arranged spaced apart from a bottom surface of the outer pot, and wherein no residual water remains in the outer pot without draining water. According to the method, convenience of a user can be increased, cleanliness is ensured, and expectations of health-interested consumers are met.

Description

Cooking method for reducing carbohydrate

Technical Field

The present invention relates to a cooking method for reducing carbohydrate, in which tender rice (tender cooked rice) can be cooked in a healthy manner by reducing the carbohydrate content.

Background

Generally, an electric pressure cooker is an electric appliance which uses electricity as a heat source and performs cooking in various ways, and is also called an electric cooker. The electric power electric rice cooker may include an outer pot to receive a cooking object (e.g., rice, etc.), a main body to receive the outer pot, a cover to open or close an upper portion of the main body, an outer pot cover installed in the cover to seal the outer pot, and an electric heating device to heat the outer pot. The electric pressure electric rice cooker may perform a function of generating a cooked food (e.g., rice) in an edible form from a cooking object (e.g., rice) or a function of maintaining the cooked food at a constant temperature. Korean patent application laid-open No. 10-2018-0060656 (published 6/7/2018) discloses such a conventional "electric pressure electric rice cooker".

Meanwhile, fig. 5 is a table illustrating a conventional general cooking method, and fig. 6 is a graph illustrating a temperature of a bottom sensor in each step when the conventional general cooking method is applied.

As shown in fig. 5, a conventional general cooking method may be performed in a salting operation (boiling operation), a heating operation, a delaying operation (delaying operation), a heating operation, and a steaming operation (boiling operation). Cooking may cure and stabilize the cooking object and then the serving size may be determined. Thereafter, the heating operation, the delaying operation, and the cooking operation may be performed according to the determined usage component.

In this case, when the subsequent operation is not performed according to the determined eating amount, the scorching and drying phenomena may occur in the case of a small eating amount, and the half-cooked phenomenon may generally occur in the case of a large eating amount. All types of rice can be cooked by the first heating operation and the second heating operation and the delay operation, as shown in fig. 6, the solenoid valve can be closed during heating and opened during cooking. Further, as shown in fig. 6, the pickling operation may be started at a high temperature of 45 ℃ of the bottom sensor, and the maximum temperature of the bottom sensor may be 130 ℃ in the heating operation.

As described above, it is impossible to cook rice with reduced carbohydrates using the conventional general cooking method. Recently, as interest in health foods increases, there is a need to develop a reduced carbohydrate cooking method in which rice with reduced carbohydrate can be cooked according to a desire of consumers to become slim when eating delicious rice.

Disclosure of Invention

Technical problem

The present invention is directed to providing a cooking method of reducing carbohydrates, in which cooked rice with reduced carbohydrates can be cooked without discharging water and leaving residual water, thereby increasing user convenience, ensuring cleanliness, and satisfying the expectations of consumers interested in health.

Solution to the problem

According to an aspect of the present invention, there is provided a cooking method for reducing carbohydrate, in which an outer pot is filled with water and a cooking object is received in an inner pot having a bottom surface arranged to be spaced apart from a bottom surface of the outer pot, and in which no residual water remains in the outer pot without draining water.

The cooking method may include: a heating operation in which water is heated to bring boiling water into contact with a cooking object and carbohydrates of the cooking object are dissolved in the boiling water; a delay operation in which the cooking object is cooked with hot steam while evaporating the water in which the carbohydrate is dissolved, wherein the water in which the carbohydrate is dissolved is the water in which the carbohydrate is dissolved; and a cooking operation in which residual pressure is removed.

In the heating operation, the water may be heated to a temperature ranging from 98 ℃ to 100 ℃.

The delaying operation may include: a first delay operation in which moisture is permeated into the cooking object in a state in which the water in which the carbohydrate is dissolved is not in contact with the inner pot, wherein the water is heated to a temperature ranging from 90 ℃ to 100 ℃; and a second delay operation in which the moisture permeated into the cooking object is evaporated by heating the water at a temperature higher than the first delay operation.

Each operation may be performed without applying pressure.

Advantageous effects of the invention

According to the cooking method for reducing carbohydrates of the present invention, there are the following effects.

It is possible to cook the rice with reduced carbohydrate without draining and leaving residual water, thereby increasing user convenience. Since the inner residual water containing carbohydrates was not checked by visual inspection after cooking, cleanliness could be ensured.

In addition, the low carbohydrate rice with reduced carbohydrates can be cooked within a normal cooking time, thereby providing convenience to consumers and satisfying the expectations of consumers interested in health.

Further, each operation can be performed without applying pressure, so that the water content of the rice can be increased and tender rice can be cooked while cooking healthy rice with reduced carbohydrates.

Drawings

Fig. 1 is a view sequentially showing a use state of an electric rice cooker for reducing carbohydrate to which a cooking method for reducing carbohydrate according to the present invention is applied.

Fig. 2 is a table showing a cooking method for reducing carbohydrates according to the present invention.

Fig. 3 is a graph showing the temperature of the bottom sensor in each operation in the case where the cooking method for reducing carbohydrates according to the present invention is applied to the electric rice cooker for reducing carbohydrates.

Fig. 4 is a table showing a ratio of rice to water in the case of sticky rice (sticky cooked rice) using a conventional algorithm, and a ratio of rice to water in the case of carbohydrate-reduced cooked rice to which the cooking method for reducing carbohydrates according to the present invention is applied.

Fig. 5 is a table illustrating a conventional general cooking method.

Fig. 6 is a graph showing the temperature of the bottom sensor in each operation in the case where the conventional general cooking method is applied.

Detailed Description

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. Further, the terms and words used in the present specification and claims should not be construed as being limited to only general or dictionary meanings, but interpreted as having meanings and concepts corresponding to the technical scope of the present invention on the basis of the principle that the inventor has properly defined the concept of the term to describe the invention in the best way.

Therefore, since the embodiments described in the present specification and the configurations shown in the drawings are only exemplary embodiments and do not represent the entire technical scope of the present invention, it should be understood that the present invention includes various equivalents, modifications, and substitutions at the time of filing this application.

The cooking method for reducing carbohydrate according to the exemplary embodiment of the present invention may be easily applied to the electric rice cooker for reducing carbohydrate shown in fig. 1.

That is, the electric cooker for reducing carbohydrate shown in fig. 1 may include a main body (not shown), an outer pot 100, and an inner pot 200.

The main body (not shown) may form an exterior of the rice cooker, having a space portion with an opened upper surface and a lid hinge (lid hinge) provided on the main body to cover the opened upper surface. Thus, the space portion can be opened or closed by the cover.

The outer pot 100 may be provided to be installed inside the main body, i.e., within the space part.

The inner pot 200 may be formed in the shape of a container having an opened upper surface so as to accommodate a cooking object therein, and the mounting unit 201 having an opened upper surface may be formed therein. The inner pot 200 may be configured to be mounted in the inner side 101 of the outer pot 100, and a plurality of holes 210 may be formed on the inner pot 200.

The rice cooker for reducing carbohydrates illustrated in fig. 1 is an embodiment of a rice cooker for cooking rice having reduced carbohydrates. The cooking method for reducing carbohydrate according to one embodiment of the present invention may be applied to cooking of an electric rice cooker having a structure in which an outer pot is filled with water and a cooking object is received in an inner pot, the bottom surface of which is disposed to be spaced apart from the bottom surface of the outer pot, and the electric rice cooker for reducing carbohydrate shown in fig. 1.

The cooking method for reducing carbohydrates according to the embodiment of the present invention may be a cooking method for reducing carbohydrates. According to the cooking method for reducing carbohydrates, when an outer pot contains water and a cooking object is received in an inner pot whose bottom surface is disposed to be spaced apart from the bottom surface of the outer pot, the water in the outer pot may not be discharged to the outside when cooking is completed, and residual water is not left in the outer pot for cooking.

To this end, as shown in fig. 2, the cooking method for reducing carbohydrates according to the embodiment of the present invention may include a heating operation, a delay operation, and a cooking operation.

First, the cooking method may include a pickling operation before the heating operation. Conventionally, the pickling operation requires 10 minutes or more. On the other hand, the pickling operation in the present invention requires only about 10 seconds and may be referred to as a preparation operation before the overall heating operation.

The heating operation is an operation of heating the water in the outer pot, bringing the water in a boiling state into contact with the cooking object in the inner pot, and allowing the carbohydrate of the cooking object to be dissolved in the water. That is, in this heating operation, when the water boils, the carbohydrates of the outer layer of the rice grains may start to dissolve in the boiling water.

In this heating operation, the water may be preferably heated to a temperature in the range of 98 ℃ to 100 ℃. In the conventional heating operation, pressure may be applied by closing the solenoid valve, whereas in the heating operation of the present invention, the solenoid valve may be opened without applying pressure. When the heating temperature is 100 c or more, water may boil and overflow due to the absence of pressure. Therefore, it may be preferable to heat the water to a temperature of 100 ℃ or less. That is, it may be preferable to heat the water to a temperature in the range of 98 ℃ to 100 ℃ so that the carbohydrates can be sufficiently dissolved in the water without boiling and overflowing.

The time required for the heating operation may preferably be in the range of 5 minutes to 15 minutes, and may be up to 30 minutes.

Next, the delay operation is an operation of cooking the cooking object with hot steam while evaporating the water in which the carbohydrate is dissolved, which is the water in which the carbohydrate is dissolved.

Preferably, the delay operation may include a first delay operation and a second delay operation.

In the first delay operation, the water may be evaporated such that the height of the water with dissolved carbohydrates from the bottom surface of the outer pot is lower than the height of the inner pot. Accordingly, the cooking object may be cooked by continuously allowing moisture to permeate into the cooking object while the water in which the carbohydrate is dissolved is not in contact with the inner pot. As described above, in the first delay operation, moisture may penetrate into the rice grains while evaporating the water in which the carbohydrates are dissolved, thereby increasing the moisture content.

In this case, in order to improve the watery state (wateriness) of the rice by adding more water than the tender rice, the time required to delay the operation may be increased. Therefore, the time required for the first delay operation may preferably be about 25 minutes, and may be up to 28 minutes.

In the first delay operation, due to residual water, when water is heated to 100 ℃ or more, overflow may occur. Thus, the water may preferably be heated to a temperature in the range of 90 ℃ to 100 ℃.

In the second delay operation, the water may be heated to a temperature higher than that in the first delay operation so that the moisture permeated into the cooking object may be evaporated. That is, by increasing the heating amount, a part of the water penetrated into the rice grains can be evaporated to improve the watery state of the rice.

The time required for the second delay operation is preferably about 10 minutes, and may be up to 10 minutes.

When the time required for the heating operation is short due to the sample deviation, the time required for the delay operation set as described above can be corrected. For example, in the case of cooking two portions of rice, the time required for the heating operation may be designed to be about 15 minutes. However, when the cooking object is heated for about 10 minutes, the rice may be watery or half-cooked, and thus the time required for the delay operation may be increased to make the correction.

Finally, since there may be pressure left in the rice cooker, a cooking operation may be performed to remove the remaining pressure, and then cooking may be completed.

The time required for the cooking operation is preferably about 1 minute, and may be up to 1 minute.

As described above, in the cooking method for reducing carbohydrate of the present invention, the total time required for cooking the rice for reducing carbohydrate may be up to 70 minutes. Accordingly, the cooked rice with reduced carbohydrate can be cooked in a conventional cooking time, thereby providing convenience to consumers.

In the present invention, it is preferable not to apply pressure to soften the rice. That is, by opening the solenoid valve, each of the above-described operations can be performed without applying pressure, and thus it is possible to increase the moisture content and cook healthy rice with reduced carbohydrates while cooking tender rice.

Fig. 3 is a graph showing the temperature of the bottom sensor in each operation in the case of applying the cooking method for reducing carbohydrate according to the present invention to an electric rice cooker having a structure in which a cooking object is received in an inner pot having a bottom surface arranged to be spaced apart from the bottom surface of an outer pot.

It can be seen that the maximum temperature of the bottom sensor during the heating phase, which includes the delayed operation, is 98 deg.c. It can be seen that cooking is performed without pressure, since the solenoid valve is open at all stages.

Fig. 4 is a table showing the ratio of rice to water in the case of sticky rice using a conventional algorithm, and the ratio of rice to water in the case of carbohydrate-reduced rice to which the cooking method for reducing carbohydrates according to the present invention is applied.

In the case of sticky rice using a conventional algorithm, as shown in fig. 4, the ratio of rice to water may be 1:1.5 by referring to the ratio of rice to water shown in the papers and data.

In the case of the carbohydrate-reduced rice to which the cooking method for reducing carbohydrates according to the present invention is applied, when it is desired to cook sticky rice, the ratio of rice to water may be 1:1.9, the carbohydrate reduction rate may be about 10%, and the calorie may be reduced by 10%. When it is desired to cook tender rice, the ratio of rice to water may be 1:2.0, the rate of carbohydrate reduction may be about 20%, and the calorie may be reduced by 20%. When it is desired to cook wet soft rice (water cooked rice), the ratio of rice to water may be 1:3.0, the reduction rate of carbohydrate may be about 33%, and the calorie may be reduced by 30%.

The rice can be cooked without draining and without leaving residual water, and reduced carbohydrate food (cooked rice) can also be obtained. So that the convenience of the user can be increased. Since no residual water containing carbohydrates was visually checked after cooking, cleanliness was ensured.

In addition, it is also possible to cook rice with reduced carbohydrates during a general cooking time, thereby providing convenience to consumers and satisfying the expectations of consumers interested in health.

Further, each operation can be performed without applying pressure, so that it is possible to increase the moisture content of the rice and cook the tender rice while cooking the healthy rice with reduced carbohydrates.

As described above, although the present invention is described with reference to the detailed description and the accompanying drawings, the present invention is not limited thereto. It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention and the equivalents of the appended claims.

[ reference numerals ]

100: outer pot

200: inner pot

210: and (4) a hole.

Claims

1. A cooking method for reducing carbohydrates, wherein an outer pot is filled with water and a cooking object is accommodated in an inner pot having a bottom surface arranged spaced apart from a bottom surface of the outer pot, and wherein no residual water remains in the outer pot without draining water.

2. The cooking method according to claim 1, wherein the cooking method comprises:

a heating operation in which water is heated so that boiling water is brought into contact with the cooking object and carbohydrates of the cooking object are dissolved in the boiling water;

a delay operation in which the cooking object is steamed with hot steam while evaporating water in which carbohydrates are dissolved, wherein the water in which carbohydrates are dissolved is water; and

a cooking operation in which residual pressure is removed.

3. The cooking method according to claim 2, wherein in the heating operation, the water is heated to a temperature ranging from 98 ℃ to 100 ℃.

4. The cooking method according to claim 2, wherein the delaying operation includes:

a first delay operation in which moisture is permeated into the cooking object in a state in which the water dissolved with carbohydrates is not in contact with the inner pot, wherein the water is heated to a temperature ranging from 90 ℃ to 100 ℃; and

a second delay operation in which the moisture permeated into the cooking object is evaporated by heating water at a temperature higher than that in the first delay operation.

5. The cooking method according to claim 2, wherein each of the operations is performed without applying pressure.