JP2013540547A - Pressure rice cooker control method and related rice cooker - Google Patents

Abstract

The present invention relates to a pressure cooker comprising a casing (10) with a lid (12) having a heating means (17, 18, 19), a pilot operated pressure reducing valve (20), and a temperature sensor (15). A control method wherein the pressure reducing valve (20) is kept in a closed position so that the kettle (11) is maintained at a temperature from 105 ° C. to 120 ° C. over a predetermined pressure cooking time from 5 minutes to 15 minutes. A pressure cooking step for controlling the heating means (17, 18, 19), a pressure reducing step that starts after the end of a predetermined pressure cooking time and a pressure reducing valve operates, and a pressure reducing valve ( 20) normal pressure cooking step for controlling the heating means (17, 18, 19) so that 20) is kept in the open position and the kettle is kept at a temperature of about 100 ° C. for a predetermined duration from 10 to 50 minutes And including A method of controlling the pressure cooker to symptoms.

Description

  The present invention relates to a method for controlling a pressure rice cooker and a rice cooker for carrying out this method. The method according to the invention is particularly suitable for cooking rice-based preparations with a texture suitable for infants.

  It is widely practiced to prepare rice-based foods for infants. In this case, vegetables and / or fruits and / or meat and / or fish are added to the rice before cooking. In these preparations, more or less, the rice grain needs to be broken. This is because the ability of infants to chew rice grains and the ability to swallow lumps are not the same depending on their age. Accordingly, there is a need for a preparation method that can provide a food texture suitable for infants from 4 months to 1 year old in a practical and rapid manner.

  An object of the present invention is to propose a control method for a pressure rice cooker that is simple and can practically and quickly obtain a rice-based preparation having a texture suitable for each age of an infant.

  This purpose is a control method of a pressure rice cooker comprising a case with a lid having a heating means, a pilot operated pressure reducing valve, and a temperature sensor, and the pressure reducing valve is kept in a closed position for 5 to 15 minutes. A pressure cooking step for controlling the heating means so that the kettle is maintained at a temperature of 105 ° C. to 120 ° C. over a predetermined pressure cooking time until a pressure reducing valve starts after the end of the predetermined pressure cooking time And a decompression step that operates after the decompression step is completed and is heated so that the decompression valve is maintained in the open position and the kettle is maintained at a temperature of about 100 ° C. for a predetermined duration of 10 to 50 minutes. It is achieved by the control method of the pressure rice cooker characterized by including the normal pressure cooking step which controls a means.

  According to another variant embodiment, the duration of the pressure cooking step is between 8 and 12 minutes, in particular 10 minutes.

  In the pressure reducing step, the pressure reducing valve is intermittently opened until the pressure difference between the inside and outside of the housing becomes almost zero.

  In the pressure reducing step, the pressure reducing valve is opened intermittently for a duration of 1 to 7 minutes, preferably 2 to 5 minutes.

  In the pressure reducing step, the pressure reducing valve is opened in a range from 3 seconds every 11 seconds to 8 seconds every 10 seconds.

  At the end of the cooking step, the element of the heating means for heating the lid is activated.

  The element of the heating means operates for 1 to 6 minutes, preferably 2 to 5 minutes.

  In the temperature raising step of the pressure cooking step, the temperature is raised stepwise, starting from a temperature in particular from 100 ° C. to 105 ° C.

  The invention also relates to a control device for a pressure rice cooker specially adapted to carry out the method according to the invention and to a pressure cooker comprising this control device.

  Other features and advantages of the present invention will become apparent in the following description of embodiments illustrated by way of non-limiting example and illustrated by the accompanying drawings.

It is a cross-sectional schematic diagram of the pressure rice cooker which can implement the method by this invention. It is a graph which shows temperature and pressure corresponding to a 1st embodiment of a control method by the present invention with time. It is a graph which shows the temperature and pressure corresponding to 2nd Embodiment of the control method by this invention with time. It is a graph which shows the temperature and pressure corresponding to 3rd Embodiment of the control method by this invention with time. It is a graph which shows the temperature and pressure corresponding to 4th Embodiment of the control method by this invention with time.

  An embodiment of a pressure rice cooker suitable for carrying out the method according to the present invention will be described below with reference to FIG.

  This embodiment of the pressure rice cooker 1 according to the present invention comprises a main body 10, i.e. a housing, formed with a compartment for receiving an inner pot 11 for cooking. The housing includes a lid 12 attached to the housing 10 such that the upper part of the main body is opened and closed by the lid 12. A control device 13 that performs the control operation of the rice cooker 1 is also provided in the housing 10.

  The rice cooker 1 further includes a first sensor 15 for detecting the temperature in the pot, particularly the temperature of the lower portion of the pot 11. The first sensor 15 is attached near the bottom of the hook, for example. A second sensor 16 for detecting the temperature inside the lid 12 is attached to the lid. The first sensor and the second sensor are connected to the control device 13.

  The heating means of the rice cooker 1 includes a main heating element 17 that provides a heat source for performing a cooking operation and a high temperature maintenance operation in the pot 11 of the rice cooker, and an element 18 that heats the upper edge of the pot 11. An element 19 for heating the inner surface of the lid 12.

  The pressure rice cooker 1 further includes a pressure reducing valve 20 such as an electromagnetic valve pilot operated by the control device 13. The pressure reducing valve 20 is attached to the lid 12 in a known manner.

  As is well known, the rice cooker 1 can include a safety valve 21 that protects the rice cooker from excessive increases in the pressure inside the housing 10.

  The housing 10 and the lid are made of, for example, plastic.

  The control device 13 is installed in the main body 10, for example, inside the main body. The control device 13 is further connected to a control button 22 that allows the user to program the rice cooker.

  Moreover, the control apparatus 13 is connected to the heating means 17, 18, and 19 and operates these operation | movement or a stop according to the event designated by the cooking program which a user selects. Some of these events involve temperature measurements made by one and / or the other of the sensors 15,16.

  According to one variant embodiment, the main heating element 17 is inductive and the element 18 that heats the upper edge of the pot 11 and the element 19 that heats the lid 12 are resistive.

  When preparing rice for infants, it is common to cook rice in a hot pot at 100 ° C. for a very long time (approximately 1 hour with three meals) using a one-handed pan. After heating at a high output, reduce the heating output. In this case, the rice cooker according to the present invention has a dedicated operation mode for practically and quickly cooking rice.

  In the first mode of operation, which is suitable for 12-month-old infants, cooking is performed for about 32 minutes in the rice cooker in the required 40 minutes with a one-handed pan placed on an induction heating plate. .

  In the second operation mode, which can be cooked suitable for 10-12 months infants, the required 50 minutes of cooking with a one-handed pan placed on an induction heating plate can be cooked in a rice cooker in approximately 51 minutes. I do.

  In the third mode of operation, which is suitable for 7-9 months infants, a one-handed pan placed on an induction heating plate takes about 1 hour and 20 minutes in a rice cooker for about 1 hour. Cook in 05 minutes.

  In the fourth mode of operation, which can be cooked suitable for 4 to 6 months infants, the required 10-minute pan on the induction heating plate can be cooked in a rice cooker in approximately 19 minutes. I do.

  In the first three modes of operation, the rice grains can be repelled for infants who do not have the teeth necessary to “bite the rice grains” and the amidons can enter the cooking water.

  Therefore, a first pressure increase step is performed to accelerate cooking (water penetration and rice grain rupture). The fact that the output of the rice cooker is determined to be about 1200 W, for example, is to delay the temperature rise, which is a disadvantageous condition. It takes about 10 minutes to reach 100 ° C. The temperature is raised to 114 ° C. over 10 minutes in order to compensate for the effects caused by it. This step allows cooking of amidon. The cooking step at a temperature around 100 ° C. can then transfer the rice amidone to the cooking water until the shape of the rice grains is no longer known.

  In the temperature (and pressure) increase step, there is a risk of spilling. This is due to the bubbling of rice and bubbling and pressure. For this reason, it is important to raise the temperature stepwise from the internal temperature of 100 to 105 ° C. When it exceeds 105 ° C., the risk of foaming and spilling becomes very high.

  There is a depressurization step between pressure cooking and cooking at 100 ° C. Even in this decompression step, the risk of spilling is very high. This is because water is still left in the bowl (the preparation in the rice cooker is very moist). For this reason, it is necessary to perform pressure reduction in a form commensurate with the amount of moisture. For example, in the second operation mode and the third operation mode, the electromagnetic valve is opened for 3 seconds every 11 seconds, and in the first operation mode, the electromagnetic valve is opened for 8 seconds every 10 seconds.

  The cooking step at 100 ° C is also performed with a lower output to reduce spillage.

  In the fourth operation mode, the hardness of the preparation is close to that of soup. That is, it contains a large amount of water. Cooking is performed at around 100 ° C., preferably below 100 ° C. to prevent spillage. In addition, this cooking is very easy because the rice is put into a mixer before cooking. The temperature set value is 98 ° C.

  At the end of cooking, there is a pause step (only the lid heating element is activated during this time) to prevent recondensation of the vapor into the lid when opened.

  FIG. 2 is a graph showing temperature and pressure over time when the first embodiment of the control method according to the present invention is implemented. This first embodiment may correspond to the first operation mode of the rice cooker according to the present invention. This first embodiment is suitable for preparing a rice-based dish consisting of 120 g of white rice, 60 g of vegetables, 60 g of meat or fish, and 540 g of water using a rice cooker.

  In the first pressure cooking step A, the pressure reducing valve 20 is set to the closed position. On the other hand, some or preferably all of the heating means 17, 18, and 19 are operated to increase the temperature inside the pot 11 until a set temperature of 110 ° C. to 120 ° C. is obtained.

  Thereafter, the temperature is maintained at this level for about 10 minutes. That is, the control loop of the heating means 17, 18, 19 that receives the signal from the first temperature sensor 15 (located at the bottom of the hook 11) or the second temperature sensor 16 (located within the lid) is executed. . The temperature rise step prior to this temperature maintenance step also continues for about 10 minutes. Preferably, in the temperature increasing step, foaming and spilling are prevented by starting from a temperature of 100 ° C. to 105 ° C. and increasing the temperature stepwise.

  When the pressure cooking step is completed, the second pressure reducing step B is automatically started. The depressurization step is to reduce the pressure in the housing. As a result, the temperature decreases. This step preferably lasts about 2 minutes. In this step, the pressure reducing valve preferably operates intermittently. For this reason, the decompression step is performed discontinuously. For example, the valve is opened for about 8 seconds every about 10 seconds. At the end of this decompression step, the pressure is at least approximately the same as the ambient pressure and the temperature is approximately 100 ° C. Preferably, at least one heating element continues to operate during this decompression step.

  When the decompression step ends, the third normal pressure cooking step C is automatically started. The pressure reducing valve 20 is kept in the open position. On the other hand, all or part of the heating means is operated so that the temperature inside the pot 11 is maintained at a set temperature of about 100 ° C. The temperature is maintained at this level for about 10 to 12 minutes. That is, the output required to maintain boiling is used without requiring a control loop. Preferably, only the lid heating element is activated during the last 2 minutes of the atmospheric cooking step to prevent any recondensation to the lid before the housing is opened.

  The second embodiment described below with reference to FIG. 3 may correspond to the second operation mode of the rice cooker according to the present invention. This second embodiment is suitable for preparing a rice-based dish consisting of 120 g of white rice, 60 g of vegetables, 45 g of meat or fish, and 600 g of water using a rice cooker.

  The second embodiment differs from the first embodiment by the following features.

  After completion of the pressure cooking step, the second decompression step B preferably continues for about 5 minutes. In this step, the pressure reducing valve preferably operates intermittently. For this reason, the decompression step is performed discontinuously. For example, the valve is opened for about 3 seconds every about 11 seconds.

  When cooking step B is completed, a third normal pressure cooking step C is automatically started. The pressure reducing valve 20 is kept in the open position. On the other hand, all or part of the heating means is operated so that the temperature inside the pot 11 is maintained at a set temperature of about 100 ° C. The temperature is maintained at this level for about 25 to 30 minutes.

  The third embodiment described below with reference to FIG. 5 may correspond to the third operation mode of the rice cooker according to the present invention. This third embodiment is suitable for preparing a rice-based dish consisting of 75 g of white rice, 60 g of vegetables, 60 g of meat or fish, and 500 g of water using a rice cooker.

  The third embodiment differs from the second embodiment by the following features.

  In the first pressure cooking step, the pressure reducing valve 20 is set to the closed position. On the other hand, some or preferably all of the heating means 17, 18, and 19 are operated to increase the temperature inside the pot 11 until a set temperature of 110 ° C. to 120 ° C. is obtained. After this, the temperature is maintained at this level for about 5 minutes.

  When the decompression step is completed, the third normal pressure cooking step C continues for 45 to 50 minutes. Preferably, only the lid heating element is activated during the last 5 minutes of the atmospheric cooking step to prevent any recondensation to the lid before the enclosure is opened.

  The fourth embodiment described below with reference to FIG. 4 may correspond to the fourth operation mode of the rice cooker according to the present invention. This fourth embodiment is suitable for preparing a rice-based dish consisting of 30 g of white rice, 60 g of vegetables and / or fruits, and 300 g of water using a rice cooker. In this fourth mode, the rice is crushed before entering the rice cooker.

  In the first heating step, the kettle is heated. The pressure reducing valve 20 is set to the open position. In heating, some or preferably all of the heating means 17, 18, 19 are operated, and the temperature inside the pot 11 is raised until a set temperature of less than 100 ° C., for example, 98 ° C. is obtained.

  In the second atmospheric cooking step, the temperature is maintained at the set temperature for about 6 to 7 minutes. In this step, the pressure reducing valve 20 is preferably kept open.

  More preferably, only the lid heating element is activated during the last two minutes of the second atmospheric cooking step to prevent any recondensation to the lid before the housing is opened.

  The invention also relates to a control device 13 that is particularly adapted to carry out the method according to the invention. The control device according to the invention comprises a storage device which is connected to the heating means, the sensor and the pressure reducing valve, while storing various sequences of programs corresponding to the implementation of the method according to the invention.

  Moreover, this invention relates to the rice cooker equipped with this control apparatus.

  The present invention further relates to a data recording medium readable by a computer, on which a program including program code means for executing the steps of the control method that is the subject of the present invention is recorded.

  Finally, the invention relates to a program comprising program code means adapted to carry out the steps of the control method that is the subject of the invention.

Claims (10)

A control method for a pressure rice cooker comprising a casing (10) with a lid (12) having a heating means (17, 18, 19), a pilot operated pressure reducing valve (20), and a temperature sensor (15). And
The heating means (17) keeps the pressure reducing valve (20) in the closed position and maintains the kettle (11) at a temperature from 105 ° C. to 120 ° C. over a predetermined pressure cooking time from 5 minutes to 15 minutes. , 18, 19) under pressure cooking step (A),
A decompression step (B) starting after the end of the predetermined pressurized cooking time and in which the decompression valve is activated;
Beginning at the end of the pressure reducing step, the pressure reducing valve (20) is maintained in the open position and the kettle (11) is maintained at a temperature of about 100 ° C. for a predetermined duration of 10 to 50 minutes. And a normal pressure cooking step (C) for controlling the heating means (17, 18, 19).   2. The method for controlling a pressure cooker according to claim 1, wherein the duration of the pressure cooking step is from 8 minutes to 12 minutes, especially 10 minutes.   The said pressure reduction step WHEREIN: The said pressure reduction valve (20) is open | released intermittently until the pressure difference inside and outside of the said housing | casing (10) becomes substantially zero, The Claim 1 or Claim 2 characterized by the above-mentioned. Control method of pressure rice cooker.   3. Pressure according to claim 1 or 2, characterized in that, in the pressure-reducing step, the pressure-reducing valve (20) is opened intermittently over a duration of 1 to 7 minutes, preferably 2 to 5 minutes. Control method of rice cooker.   The pressure according to any one of claims 1 to 4, wherein in the pressure reducing step, the pressure reducing valve (20) is opened in a range from 3 seconds every 11 seconds to 8 seconds every 10 seconds. Control method of rice cooker.   Control of a pressure rice cooker according to any one of claims 1 to 5, characterized in that an element (19) of the heating means for heating the lid (12) is activated at the end of the cooking step. Method.   7. The method of controlling a pressure rice cooker according to claim 6, characterized in that the element (19) of the heating means operates for 1 to 6 minutes, preferably 2 to 5 minutes.   The pressure rice cooker according to any one of claims 1 to 7, wherein, in the temperature increasing step of the pressure cooking step, the temperature is raised stepwise, particularly starting from a temperature of 100 ° C to 105 ° C. Control method.   Control device (13) for a pressure cooker, specially adapted to carry out the method according to any of claims 1 to 8.   A pressure rice cooker comprising the control device according to claim 9.

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