JP2010063572A - Rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rice cooker which satisfies consumer's advanced taste. <P>SOLUTION: The rice cooker includes: a pot 2; a means 3 for heating pot; a means 4 for measuring temperature of the pot; a control means 5 for controlling heat given to the means for heating the pot based on temperature of the pot; and a means for setting aroma for setting desired aroma. A period for keeping temperature of the pot is optimally controlled in a rice cooking finishing process and a steaming process corresponding to the aroma set by the means for setting aroma. Thereby, the rice cooker satisfies consumer's advanced taste by preventing excess scorching, providing good taste and increasing preferable aroma. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a rice cooker.

  In recent years, due to the diversification of consumer tastes, there are various demands for the deliciousness of cooked rice, and the taste of the cooked rice, such as the hardness (elasticity) and stickiness of the cooked rice, tastes such as sweetness, etc. There is a rice cooker that can be cooked separately.

  In a rice cooker, usually, a water immersion process (pre-cooking process), a cooking process, and an unevenness process are sequentially performed, and it respond | corresponds to such recent trends by giving a characteristic to a water immersion process.

For example, a rice cooker is known in which the temperature of the water immersion process can be set in order to cook differently according to the sweetness of the user's preference (see, for example, Patent Document 1).
JP-A-9-429

  However, the temperature control during the water immersion process of the conventional configuration alone cannot sufficiently meet the more sophisticated consumer preference.

  There are various items related to food preferences, and among them, fragrance has a high sensitivity to the senses and is greatly related to preference.

  This invention solves the said conventional subject, and it aims at providing the rice cooker which can implement | achieve further fine cooking by selecting the fragrance produced | generated from the rice after cooking.

  In order to solve the above problems, the rice cooker of the present invention includes a pan, a lid covering the pan opening, a pan heating means for heating the pan, and a pan temperature measuring means for measuring the temperature of the pan, Control means for controlling the amount of heating given to the pot heating means based on the temperature of the pot, and a caulage setting means for setting a desired fragrance, and according to the fragrance set by the caulage setting means, The time for maintaining the temperature and the temperature of the pan is controlled.

  In general, the scent of cooked rice is produced mainly by an amino-carbonyl reaction that occurs by heating sugars and amino acids contained in rice. In this amino-carbonyl reaction, a brown substance called melanoidin is finally produced, which becomes the main component of the burn.

  In the amino-carbonyl reaction that finally produces scorch, there is a difference in the state of scoring produced depending on the degree of progress of the reaction. In the course of the reaction, dehydration, decomposition and condensation occur, and various odors are generated.

  Depending on the degree of progress of the reaction, the rice will turn brown, giving it a crisp texture and a sweet or fragrant scent.

However, if the reaction proceeds too much, the heated aroma will become stronger, but the brown will become darker, too burnt, the rice will become black and hard, and the amount of undesirable odor will increase, so in conventional rice cookers, The heating was controlled so as not to burn as much as possible.

  However, this heated fragrance has many preferable fragrances, and by controlling its components and generation amount, the range of cooking can be further widened to cope with sophisticated preferences.

  The rice cooker of the present invention can select a fragrance generated from cooked rice according to the consumer's preference, and can cook it more finely.

  The first invention includes a pan, a lid covering the pan opening, a pan heating means for heating the pan, a pan temperature measuring means for measuring the temperature of the pan, and the pan based on the temperature of the pan. Control means for controlling the amount of heating given to the heating means and a cage setting means for setting a desired fragrance, and maintaining the temperature of the pot and the temperature of the pot according to the scent set by the cage setting means The time is controlled, and rice with good taste and fragrance can be obtained without burning too much.

  In the second invention, in particular, in the first invention, the temperature of the pan is set to 100 ° C. or more and 160 ° C. or less.

  In the cooking stage of the rice cooking process, at the initial stage of heating in which there is sufficient water in the pan, decomposition and dehydration occur in the amino-carbonyl reaction, and furans with a desirable sweet scent increase.

  In a third aspect of the invention, in particular in the second aspect of the invention, the time for maintaining the temperature of the pan is 1 minute or more and 20 minutes or less.

  In other words, when the rice is heated with the water in the pot being almost absorbed in the rice cooking process, dehydration is promoted especially in the amino-carbonyl reaction, and dehydration condensation increases the number of pyrazines that produce a pleasant fragrance. To do. If the heating at this time is performed at a pan temperature of 100 ° C. or higher and 160 ° C. or lower and 1 minute or longer and 20 minutes or shorter, the amount of pyrazines generated can be controlled without burning too much.

  In other words, in order to obtain a rice with a preferable sweet scent or fragrant scent, the heating temperature of the pot in the cooking process or the unevenness process of the rice cooking process is 100 ° C. or more and 160 ° C. or less, and the time is 1 minute or more and 20 minutes or less. By controlling with, it is possible to obtain rice with good taste and smell without being burned too much.

  According to a fourth aspect of the invention, in particular, in the third aspect of the invention, in the cooking step of the rice cooking step, the amount of furans that produce a sweet sweet odor by heating the pot according to the cavities set by the odor setting means Can be increased.

  In the fifth aspect of the invention, particularly in the third aspect of the invention, in the unevenness process of the rice cooking process, the heating of the pan according to the scallop set by the scallop setting means produces a preferable fragrant scented pyrazine. The amount can be increased.

  The sixth aspect of the invention includes the steam generating means for generating steam and the steam supply means for supplying the steam generated by the steam generating means into the pan in any one of the first to fifth inventions, and the unevenness of the rice cooking process In this process, by introducing steam into the pan, it is possible to increase the preferred amount of generation of the cauldron without excessively burning while suppressing drying of the rice by heating.

  In the seventh invention, in particular, in the sixth invention, when the steam temperature is 100 ° C. or higher and 150 ° C. or lower, decomposition of starch contained in rice is promoted, and the sugar used in the amino-carbonyl reaction Generation | occurence | production is promoted, Furthermore, the preferable smell of the cooked rice can be increased, and the smell of the cooked rice can be adjusted more finely.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. The present invention is not limited to the embodiment.

(Embodiment 1)
In FIG. 1, a rice cooker body 1 includes a pot 2 that contains a cooked product (rice or water), and a pot heating means 3 that includes an electromagnetic heating coil that heats the pot 2 to cook the cooked food, Based on the temperature measuring means 4 comprising a temperature sensor for measuring the temperature of the pot 2 and the temperature measured by the temperature measuring means 4, the electric power supplied to the pot heating means 3 is controlled so that each step of cooking rice can be executed sequentially. And a control means 5 for controlling.

  The lid 6 that opens and closes the upper open portion of the rice cooker body 1 and the pan 2 accommodates a heat radiating plate 7 and a heating plate 8 made of a metal material. A steam heating unit 9 is formed.

  Further, a vapor generation means 10 made of magnetic metal for storing water separately from the pot 2 is detachably disposed.

  This steam generation means 10 is induction-heated by a heating coil that is the steam generation heating means 11, and water stored therein boils.

  The steam generated by the steam generation means 10 is guided to the steam heating unit 9 by the steam guide means 12 having a tubular passage.

  Further, the heating plate 8 is provided with a hole-like steam charging means 12 for charging the steam heated by the steam heating unit 9 into the pan 2.

  In addition, although not shown in the figure, a predetermined rice cooking course is carried out by providing a rice cooking part in which a fragrance can be freely selected in a part of the outline of the rice cooker body 1, and pressing a rice cooking button arranged there. The

  Here, the rice cooking process will be described by taking, as an example, a case where 3 milled rice (450 g) is stored in the pan 2.

  FIG. 2 shows an example of the cooking process conditions, the unevenness process conditions, and the temperature and amount of steam input during the unevenness process for each rice cooking course. Each rice cooking course can be freely selected by the user at the rice cooking section.

  As the cooking process conditions, the maximum reached temperature during the cooking process and the time for maintaining it are shown, and as the unevenness process conditions, the maximum reached temperature during the unevenness process and the time for maintaining it are shown.

  In the prior art 1, each condition of the rice cooking course of the normal rice cooker controlled not to burn is shown.

  Moreover, in the prior art example 2, the heating temperature when cooking the cooked rice with an open fire and the time which maintains it are shown supposing the unpreferable rice which was burnt too much.

  In FIG. 3, the smell of the cooked rice when cooked in each rice cooking course, and the hardness and burnt state of the rice at the bottom of the pan are shown.

  As for the odor, the results of sensory evaluation, the amounts of furans and pyrazines, and the hardness and burnt state of the pot bottom rice indicate the results of sensory evaluation.

  First, the milled rice and the specified amount of water are stored in the pan 2, the rice cooking course A in FIG. 2 is selected in the rice cooking section, and the rice cooking button is pressed, so that the temperature measuring means 4 measures the temperature of the pan 1. Cooking rice is started.

  Here, the water immersion process equivalent to the normal rice cooking of the conventional example 1 is carried out, and after that, in the cooking process, the maximum reached temperature is maintained at 140 ° C. for 5 minutes, and then in the unevenness process, the highest reached temperature equivalent to that of the normal rice cooking It is maintained at 100 ° C. for 12 minutes, and rice cooking is completed.

  According to FIG. 3, the scent at this time was preferred because it had a sweeter scent compared to normal. Moreover, the hardness of the pan-bottom rice was almost the same as that of ordinary cooked rice, and the burned state was a favorable state with a slight brown color.

  Moreover, in the rice cooking course A, the fragrance | flavors which have a sweet scent were 43ppb, and compared with the normal rice cooking of the prior art example 1.

  This is a reaction process of amino-carbonyl reaction by maintaining heating at 140 ° C, which is high temperature for 5 minutes, compared to 130 ° C of conventional rice in conventional example 1 when cooking with sufficient water in the pan It is considered that the furan produced mainly at that time was increased by promoting the reaction at the initial stage of heating.

  The sweet scent at this time was slightly scented, and the rice at the bottom of the pot was hardly burnt.

  Thus, by maintaining the heating temperature during the cooking process at 100 ° C. or more and 160 ° C. or less for 1 minute or more and 20 minutes or less, the texture is slightly changed to brown, and the texture is almost the same as that of normal cooking rice Thus, the amount of sweet scent produced can be controlled.

  Next, when the rice cooking course B was chosen, unlike the rice cooking course A by FIG. 3, the amount of pyrazines with a fragrant scent increased to 5 ppb compared to the conventional rice cooking of the first conventional example.

  In the rice cooking course B, as compared with Conventional Example 1, an increase in furans was not observed.

  According to FIG. 3, the scent at this time was preferred because it had a fragrant scent compared to the usual. Moreover, the hardness of the pan-bottom rice was preferable in terms of a hard but crisp texture unlike ordinary cooking, and the burned state was a brownish color and was a preferable state.

  This is because the water in the pan of the rice cooking process is almost absorbed by the rice and maintained at 160 ° C. for 4 minutes at 100 ° C. for 4 minutes compared to the conventional example 1 for 4 minutes. It is considered that the dehydration reaction was promoted during the reaction of the minocarbonyl reaction, and pyrazines produced at that time increased.

  The fragrant scent at this time was a little fragrant, and the burnt state was stronger than the rice cooking course A, colored brown, and the texture was different from that of ordinary rice cooking, but it was a preferable state.

  Thus, by maintaining the heating temperature during the unevenness process at 100 ° C. or more and 160 ° C. or less for 1 minute or more and 20 minutes or less, it is colored brown in a state where it is not too burnt, and it produces a fragrant fragrance with a crisp texture. The amount can be controlled.

  In the rice cooking course C, steam is added at the time of the unevenness process under the same conditions as the cooked rice course B and the unevenness process conditions.

  According to FIG. 3, the fragrance at this time became stronger than the usual fragrance.

  Moreover, the hardness of the pan-bottom rice was more preferable than the rice cooking course B, and a hard but crisp feeling increased, and the burnt state was equivalent to the rice cooking course B, and it was a brownish color.

  At this time, the amount of pyrazine with a fragrant scent was the highest at 10 ppb.

  This is because 20 ml of steam at 130 ° C. is added in the uneven cooking process of the rice cooking process, so that the decomposition of starch is promoted and the production of sugar is promoted, so that the amino-carbonyl reaction further proceeds, the dehydration reaction is promoted and produced. It is thought that the number of pyrazines produced increased further.

  Moreover, even if the dehydration reaction is accelerated by steam of steam, the rice is not dried too much.

  As described above, the heating temperature during the unevenness process is maintained at 100 ° C. or more and 160 ° C. or less for 1 minute or more and 20 minutes or less, and by adding steam of 100 ° C. or more and 150 ° C. or less, brown in an unburned state With a crisp and crisp texture, the amount of fragrant scent can be further increased, and the range of cooking is further expanded.

  Here, in the cooked rice of the conventional example 2, the furans having a sweet scent and the pyrazines having a fragrant scent are the largest in Table 2, but although not shown in the figure, the scent is generally not preferable. Some aldehydes were increased nearly 10 times, and as a result, the aroma was bad, the texture was too hard to chew, and the rice was also turned black.

  Therefore, even if the amount of furans and pyrazines increases too much, an unfavorable scent increases accordingly. Therefore, it is important to appropriately control the temperature and time of heating during the cooking and unevenness process.

  As described above, the rice cooker of the present embodiment includes a pan, a lid that covers the pan opening, a pan heating unit that heats the pan, a pan temperature measuring unit that measures the pan temperature, and the pan temperature. Control means for controlling the amount of heating applied to the pan heating means based on the above, and a caulking setting means for setting a desired caulk, depending on the caulk set by the caulking setting means, during the cooking process or during the unevenness process By optimally controlling the temperature of the pan and the time to maintain the pan temperature, the taste is good and the preferred aroma can be increased in a state where it is not overburned, and depending on the conditions, it is preferably generated from cooked rice Aroma can be selected, finer cooking can be realized, and more advanced consumer preferences can be met.

As described above, the rice cooker according to the present invention includes a pot heating means for heating the pot, a pot temperature measuring means for measuring the temperature of the pot, and a control means for controlling the power applied to the heating means based on the temperature of the pot. When heating organic matter other than food, the heating temperature and time can be changed according to the reaction, and further, steam is supplied by providing steam generation means and steam input means for introducing steam into the pan. It can also be applied to applications in which a heating reaction is performed while charging.

Sectional drawing of the rice cooker which shows Embodiment 1 of this invention Explanatory drawing which shows conditions of each cooking rice course Explanatory drawing which shows the condition of rice cooking conditions and cooked rice

Explanation of symbols

2 Pan 3 Pan heating means 4 Temperature measuring means 5 Control means

Claims (7)

A pan, a lid covering the pan opening, a pan heating means for heating the pan, a pan temperature measuring means for measuring the temperature of the pan, and a heating amount applied to the pan heating means based on the temperature of the pan Control means for controlling the fragrance and a setting means for setting a desired scent, and controlling the temperature of the pot and the temperature of the pot according to the scent set by the setting means. A featured rice cooker. The temperature of the said pan is 100 degreeC or more and 160 degrees C or less, The rice cooker of Claim 1 characterized by the above-mentioned. The rice cooker according to claim 2, wherein the time for maintaining the temperature of the pan is 1 minute or more and 20 minutes or less. The rice cooker according to claim 3, wherein, in the cooking step of the rice cooking step, the pan is heated according to the scent set by the scent setting means. The rice cooker according to claim 3, wherein the pot is heated according to the scent set by the scent setting means in the unevenness step of the rice cooking step. A steam generation means for generating steam, and a steam supply means for supplying the steam generated by the steam generation means into the pan, wherein steam is introduced into the pan in the unevenness process of the rice cooking process. The rice cooker of any one of 1-5. The temperature of the said steam is 100 degreeC or more and 150 degrees C or less, The rice cooker of Claim 6 characterized by the above-mentioned.

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