JP2008073315A - Rice cooker inner pot that retains savor of freshly cooked rice even the day after tomorrow - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rice cooker inner pot that can cook rice having a soft and full savor and sweetness and that has good thermal insulation, superior durability, and low manufacturing cost. <P>SOLUTION: On the stepped lower bottom of an inner pot in an inner pot body, a receptacle with a recess is placed and, on top of this receptacle, there is further placed a smaller inner pot having an upper bottom with holes arranged that are finer than polished rice. Between the upper and the lower bottom, a gap is provided for attaching and detaching the receptacle to make a two-layered bottom. A continuous course of rice cooking process including boiling and steaming can provide cooked rice with good taste and flavor, eliminating the process of making cooked rice sit after turning off the heat. The steam from the receptacle can suppress drying and hardening of thermally insulated cooked rice, with the heat of the steam providing an additional effect of keeping the rice warm. Thus, the means incorporated in the rice cooker body including control of water quantity / rice cooking and engineering for heating can be dispensed with. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention improves the texture of cooked rice during cooking by eliminating technical means such as heating and controlling the amount of water by the type or cooking menu of new rice, old rice and rice, and the cooking process, and The present invention relates to an inner pot of a rice cooker that can maintain the freshly cooked taste without drying and hardening the cooked rice for several days or conversely without softening the cooked rice.

Conventionally, as techniques for improving the texture and taste of cooked rice, the temperature distribution and temperature control of the inner pot related to the promotion of water absorption into rice grains and cooking, the temperature control of the steaming time and heat retention after cooking, and the dirt in the inner pot There was control of residual water. Some of them featured water absorption control that is optimal for the amount of rice, and others added the far-infrared effect.
(For example, Patent Documents 1 to 6).
JP 2003-219960 A Published 2004-267395 Published 2004-208741 Publication No. 2005-111037 Published 2005-348990 Publication No. 2005-261648

Although there are the above, it is not satisfactory at all, and these drawbacks are as follows.
1] It was necessary to display the amount of cooked rice depending on the quality of the rice varieties.
2] It was necessary to manually adjust the amount of cooked rice water according to the quality of rice varieties.
3] It was necessary to control the heating distribution of the inner pot and the cooked water in order to obtain a delicious texture.
4] Control of water adjustment and temperature adjustment was required by the rice cooking menu to cook rice.
5] Advanced technology and equipment were required to prevent uneven cooking.
6] Heating for water absorption of rice grains to be cooked and control of the waiting time were required.
7] Time and control of the steaming process were required after cooking.
8] When the temperature was kept, the periphery of the cooked rice was dry-cured and yellowed in proportion to the passage of time.
9] Because soft rice was boiled, water retention proceeded during heat retention, and the rice grains were further softened.

  In the conventional technology, as a means to improve the texture and taste of cooked rice, control of water addition, control, temperature unevenness and cooking unevenness, control of water absorption temperature and time of rice grains, and far infrared rays It was necessary to implement water quality modification. And even if these techniques are used, the rice cooked deliciously does not feel crunchy while it is kept warm, or conversely the cooked rice becomes dry and hard, and the texture and taste of freshly cooked cooked rice is not good. There was a problem that decreased with the time.

  Therefore, the object of the present invention is to solve the conventional problems, and conventionally required technologies such as water adjustment and fire control with respect to the amount of rice, temperature distribution of the inner pot, cooking control, heat retention control, etc. Can be cooked rice with plump taste, texture and rich sweetness.

  In addition, when the rice was cooked with the excess or deficiency in the water absorption of the rice grains by mistake, such as by the control device of the rice cooker or manually, the cooked rice with the core remaining or too soft. In such a case, it solves the problem that conventional technology could not solve, and by making rice rice divided into two steps of boiling rice rice and steaming rice with steam, The rice can be cooked without leaving a core in the rice grain and without being too soft without taking into consideration the water absorption amount and the technology. In addition, since the rice grains are not cooked by boiling boiling water during the entire cooking process, the rice grains are not boiled on the surface of the rice grains, and they are cooked while maintaining a glossy shine. In addition, the surface of the rice grain does not boil, so it does not absorb extra moisture during the heat retention, and it is not affected by the elapsed time of the heat insulation. it can

  Furthermore, with conventional technology, cooked rice needs a steaming process to eliminate the core. In addition, the rice grains were dried and hardened with the passage of time to keep the rice cooked, so that they could not be eaten. There is also a means to inject high-temperature and high-pressure steam from the separately built-in steam generator to the surface of the cooked rice to restore the time-hardening of the cooked rice during the heat retention, but the sprayed steam does not reach the bottom of the cooked rice and Was irrelevant and wasted. In order to solve these conventional problems, the stage from the middle of rice cooking is a steaming rice cooking process, so there is no need to steam again immediately after cooking, and during the warming of the cooked rice under the inner pot Drying of the rice grains is suppressed by steam from the bottom, so the rice can be kept warm while always maintaining a plump texture, and the drying of the rice can be suppressed by collecting and reusing water droplets generated inside the open / close lid of the rice cooker Some insulation can be extended further. As described above, it is possible to cook rice with a plump texture, texture and sweetness, and to provide an advantage that it can be manufactured inexpensively with good heat retention and high durability.

  In the inner pot of the present invention, the bottom part is a two-layer bottom, a large number of fine holes are arranged from the polished rice, and rice grains to be cooked are placed on the upper bottom, and the top part of the amount of rice grains is sufficiently submerged. Put the amount of water up to the position into the inner pot.

  The cooking process in this state is the same as the conventional cooking process, and the cooked cooking water gradually decreases as the cooking process proceeds. The rice grains in the middle of rice cooking placed on the top bottom continue to boil in boiling water until the boiling water level reaches the top bottom position of the inner pot. And the hot water level of the cooked rice water goes down continuously from the upper bottom of the inner pot.

After this, it is steamed with steam from boiling cooked rice water. The state of cooking with steam continues until the rice cooking water at the bottom bottom is drought due to evaporation.

  When cooking is over and the heat-retaining process is started, the steam coming out from the boiling water in the bottom of the inner pot that has little effect on boiling heating and the portion of the cooking water that has been stored without drought to the vessel This was used to prevent drying of the

  The temperature of the steam coming out from the hot water of the part of the rice cooking water left without evaporating into the stepped area or vessel on the bottom bottom, which has little effect on boiling heating of the bottom bottom of the inner pot, and the heating state Indirect heat from the main body of the kettle is used to heat the cooked rice.

  By collecting and reusing water droplets generated inside the open / close lid of the rice cooker, it is possible to further extend the heat retention that prevents drying of cooked rice.

  The inner pot of the present invention is a process of cooking halfway in the boiling water of the cooking process without going through the highly complex technology of the rice cooker, and then steaming and cooking with steam from the boiling water of the cooked rice And a two-stage process. By using this two-stage rice cooking process, it is possible to stably cook rice with a plump texture and sweetness.

At the same time, the inner pot of the present invention has a two-stage process of boiling rice cooking and steam rice cooking, so that the taste and food are not affected by the amount of rice cooking water suitable for rice cooking, overheating unevenness in the rice cooking process, temperature distribution, etc. Cooked rice with a feeling and sweetness.

Moreover, the inner pot of the present invention can pass steam from the bottom to the top and from the bottom of the rice grains to the gap between them and the surroundings. It is possible to suppress the drying and hardening of cooked rice that has become harder with the lapse of time due to the action of the rising and moving steam of the cooked water stored in the bottomed stepped area and the vessel.

  Furthermore, since the inner pot of the present invention does not cook rice grains by boiling boiling rice during the entire rice cooking process, the surface of the rice grains is cooked while maintaining a brilliant shine without breaking down. Since the surface of the rice grain does not boil, it has the effect of not sucking extra moisture during heat retention, it does not lead to the texture of wet rice and it is not affected by the elapsed time of heat retention, You can keep warm while maintaining the state of sweet rice.

  In order to solve the conventional problems, the inner pot main body of the present invention has a rice grain to be cooked on the upper bottom (4) having the bottom of the figure (1, 4) as the two-layer bottom and a plurality of fine holes arranged from the polished rice. The amount of water (8) that reaches the position where the uppermost part (7) of the amount of rice grains is sufficiently submerged is put into the inner pot (3).

  From the bottom of the inner pot main body, the bottom (2) of the bottom of the figure (1, 4) and through the top of the bottom (4) to the position (8) where the top of the rice grain (7) in FIG. Put all the cooked rice water. The cooking process in this state is the same as the conventional cooking process. As the cooking process progresses, the boiled cooking water gradually decreases and the draft level of the boiling cooking water drops to the bottom (9) of the rice grain. . The draft surface continues to descend further through the upper bottom (4) of the inner hook (1) and the inner hook (3). The state that rice grains in the middle of cooking on the upper bottom (4) are boiled in boiling water continues to the position of (9) and ends here. Next, it shifts to the state where it is steamed with the steam that comes out of the boiling water of the cooked water that is continuously boiling. The state of being cooked with steam continues until the cooked water in the bottom bottom (2) evaporates at the position of (10) and runs out of water.

  After all the rice cooking process is finished and the process of keeping warm is started, the bottom of the bottom (2) in the inner pot (1) is moved to (6) on the inner surface of the vessel (5) which has little influence on boiling heating. Steam generated from some of the cooked rice water that has been stored without drought is used to prevent drying of cooked rice.

  Steam heat generated from the hot water of the rice cooking water left without dripping to the inner surface (6) of the inner surface (6) of the vessel (5) that has little effect on boiling heating of the bottom (2) of the inner pot (1) Indirect heat from a certain inner pot body (1) is used to keep the cooked rice.

  The recovery and reuse of water droplets generated inside the open / close lid of the rice cooker is used for further extension of the heat-retaining state with the rice rice drying prevention.

FIG. 1 shows an inner hook body 1 in the first embodiment.

  In the figure, (1) is an inner hook, and (3) is another removable inner hook that can be arranged inside the inner hook (1). Two different inner pots having an inner hook (1) and another removable inner hook (3) and having a vessel (5) in the space between the inner hook (1) and the inner hook (3); The combination of the containers is the inner pot body 1.

  (4) is the upper bottom of the inner pot main body 1 in which the bottom of the inner pot (3) is provided with many finer holes than the polished rice.

(2) is a bottom of the inner hook body 1 in which a stepped bottom that does not leak fresh water is arranged at the bottom of the inner pot (1).

  (5) is a container that can be provided on the bottom (2) of the inner pot (1). And it is a container which can store a part (6) of cooked water and can be detached.

The inner hook body 1 is provided with a vessel (5) on the bottom (2) of the inner hook (1), and the vessel (5) is provided with a child inner hook (3). It is an inner pot that combines the inner pot (3) and the bowl (5).

  FIG. 2 shows the inner hook body 2 in the second embodiment.

In the figure, (1) is an inner hook, and (3) is another removable inner hook that can be arranged inside the inner hook (1). The inner hook body 2 is a combination of the inner hook (1) and another removable inner hook (3) and the two different inner hooks.

  (4) is the upper bottom of the inner pot main body 2 in which a number of fine holes are arranged from the milled rice at the bottom of the inner pot (3).

(2) is the bottom of the inner hook body (1) and the bottom of the inner hook body 2 where a stepped bottom that does not leak clean water is arranged.

(6) is a part which stores the residual rice cooking water of the stepped part of the lower bottom (2).

The inner hook body 2 is an inner hook having a two-layer bottom provided with a child inner hook (3) supported by the inner hook (1) and provided with a gap between the upper bottom (4) and the lower bottom (2).

  FIG. 3 shows the inner hook body 3 in the third embodiment.

In the figure, (1) is an inner hook body.

(4) is an upper base that can be attached and detached with a large number of fine holes arranged from polished rice.

(2) is a lower bottom in which a stepped bottom that does not leak clean water is arranged.

(6) is a part which stores the residual rice cooking water of the stepped part of the lower bottom (2).

The inner hook body (1) is a two-layered inner hook provided with a gap between the upper base (4) and the lower base (2).

The stepped shape of the lower bottom (2) shown in FIGS. 2 and 3 and the shape of the vessel (5) of FIGS. 1 and 4 do not specify this. And the container (5) is preferably made of a material that is not excellent in heat conduction, for example, glass or ceramic, but it is not particularly specified.

As described above, the inner pot main body according to the present invention is divided into two steps of boiling rice cooking and steam rice cooking, so that the amount of rice cooking water is adjusted, the amount of water absorbed in the rice grain, the temperature of rice cooking, and the heating of rice cooking It is possible to cook cooked rice with a fluffy taste and texture without being affected by unevenness, and to suppress the hardening of cooked rice during heat retention over time. In addition, the inner pot body can be applied to any rice cooker such as electric rice cooker, gas cooker, home use and commercial use, and can be used interchangeably with the inner pot of post-market rice cookers. Thus, the manufacturing cost can be reduced while improving or maintaining the quality of cooked rice.

It is sectional drawing of the inner hook main body 1 of this invention. Example 1 It is sectional drawing of the inner hook main body 2 of this invention. Example 2 It is sectional drawing of the inner hook main body 3 of this invention. Example 3 It is a supplementary figure of rice cooking process description in Example 1. FIG.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Inner pot 2 Lower bottom 3 Child inner pot 4 Upper bottom 5 Apparatus 6 The part which stores the remaining rice cooking water 7 The position of the uppermost part of the rice grain amount to cook 8 The position of the water line of the rice cooking water 9 The lowermost position 10 of the rice grain quantity to cook The bottom position of the amount of cooked rice at the same height as the bottom

Claims (4)

  The bottom of the rice cooker's inner pot is a two-layer bottom, and the upper bottom that can be detached is equipped with many fine holes from the polished rice, the lower bottom has a stepped bottom that does not leak clean water, and the upper bottom of the two-layer bottom An inner hook body characterized by providing a gap between the bottom and bottom.   An inner hook body comprising an inner hook and another detachable inner hook that can be arranged inside the inner hook, and combining the two different inner hooks together.   An inner hook main body comprising another container that can be attached to and detached from a gap between a lower bottom of the inner hook and another upper removable bottom that can be placed inside the inner hook.   An inner pot body having a feature of collecting water droplets generated on the inner surface of the open / close lid of the rice cooker from the bottom of the inner pot or the bowl.