JP2018529392A - Electric rice cooker control method and electric rice cooker - Google Patents

Abstract

The present invention includes a rice cooking stage of a water absorption stage, a temperature rising stage, a heating stage, a boiling stage, and a steaming stage, and the water absorption stage has a amylose content of japonica rice in an electric rice cooker that is not more than a set amylo content and a protein. When the content is equal to or lower than the set protein content, the temperature of the electric rice cooker is raised to the first set temperature by controlling the heating body of the electric rice cooker and heating it with the first set heating power; When the temperature reaches the first set temperature, the method of controlling the rice cooker of the electric rice cooker including the step of maintaining the temperature of the electric rice cooker at the first set temperature for the first set time is provided. The present invention also provides an electric rice cooker. According to the present invention, japonica rice having an amylose content of not more than a set amylose content and a protein content of not more than a set protein content can sufficiently absorb water at an appropriate temperature for a first set time. This improves the water absorption efficiency of rice and further improves the texture of cooked rice.

Description

  The present invention relates to the electric rice cooker field, and more particularly to a rice cooking control method for an electric rice cooker and an electric rice cooker.

  At present, various computer-type electric rice cookers are commercially available, and the rice cooking process includes a water absorption stage. Specifically, in the water absorption stage, the rice cooker is continuously heated for a certain time while maintaining the temperature of the electric rice cooker at a certain temperature so that the rice grains can easily absorb water.

  Rice mainly contains japonica rice and indica rice, and the protein content and amylose content are different. In the water absorption stage, when cooking japonica rice and indica rice, respectively, if the same method is used in the water absorption stage and cooked, that is, if it is heated continuously for the same time while maintaining the same temperature, it contains protein. It is not possible to ensure that all rice grains with different amounts and amylose contents have sufficient water absorption. For example, japonica rice with low protein content and low amylose content, japonica rice with low protein content and high amylose content, japonica rice with high protein content and low amylose content, or protein content Japonica rice having a high amylose content and a high amylose content cannot reliably absorb water, resulting in a phenomenon in which the core remains in the cooked rice.

  The present invention relates to rice cooker rice having a low protein content and a low amylose content, japonica rice having a low protein content and a high amylose content, a high protein content and amylose in a rice cooking process using a conventional electric rice cooker. Electricity to solve the technical problem that japonica rice with a low content or japonica rice with a high protein content and a high amylose content does not allow sufficient water absorption and remains in the rice. An object is to provide a rice cooker control method and an electric rice cooker for a rice cooker.

  In order to solve the above-described problems, the rice cooker control method of the electric rice cooker according to the present invention includes a water absorption stage, a temperature rising stage, a heating stage, a boiling stage, and a steaming stage, and the water absorption stage is included in the electric rice cooker. When the amylose content of japonica rice is not more than the set amylose content and the protein content is not more than the set protein content, by controlling the heating body of the electric rice cooker to heat with the first set heating power, The step of raising the temperature of the electric rice cooker to a first set temperature, and the step of maintaining the temperature of the electric rice cooker at the first set temperature when the temperature reaches the first set temperature for a first set time. The range of the first set temperature is 20 ° C. to 50 ° C., and the range of the first set time is 5 to 20 minutes.

  The present invention raises the temperature of the electric rice cooker to the first set temperature by controlling the heating body of the electric rice cooker to heat with the first set heating power, and the temperature is the first set temperature. When the temperature reaches the temperature, the temperature of the electric rice cooker is maintained at the first set temperature for the first set time. As a result, the japonica rice whose amylose content is less than or equal to the set amylose content and the protein content is less than or equal to the set protein content sufficiently absorbs water at an appropriate temperature for the first set time. Moreover, while preventing the phenomenon that the core remains in the cooked rice due to insufficient water absorption of the japonica rice whose protein content is less than the set protein content, the rice becomes moderately soft by improving the water absorption efficiency of the japonica rice. The texture is improved.

It is a detailed flowchart of the water absorption stage in 1st Example of the rice cooking control method of the electric rice cooker which concerns on this invention. It is a graph of the temperature change in each rice cooking stage in one Example of the rice cooking control method of the electric rice cooker which concerns on this invention. It is a detailed flowchart of the boiling stage in 2nd Example of the rice cooking control method of the electric rice cooker which concerns on this invention. It is a detailed flowchart of the steaming stage in 3rd Example of the rice cooking control method of the electric rice cooker which concerns on this invention. It is a detailed functional block diagram of the water absorption module in 1st Example of the electric rice cooker which concerns on this invention. It is a graph of the temperature change in each rice cooking stage in another one Example of the rice cooking control method of the electric rice cooker which concerns on this invention. It is a graph of the temperature change in each rice cooking stage in the further one Example of the rice cooking control method of the electric rice cooker which concerns on this invention. It is a graph of the temperature change in each rice cooking stage in the further further Example of the rice cooking control method of the electric rice cooker which concerns on this invention.

  The realization, functional features and advantages of the object of the present invention will be described with reference to embodiments and drawings.

  The following specific examples are provided to illustrate the present invention and are not intended to limit the present invention.

  In the description of the present invention, directions or positional relationships indicated by terms such as “upper”, “lower”, and “lateral” are used for convenience of description of the present invention based on the directions or positional relationships shown in the drawings. It does not indicate or suggest that the device or element has a specific direction, or is configured or operated in a specific direction, and does not limit the present invention. In addition, terms such as “first”, “second”, “third”, “fourth”, “fifth”, “sixth” are used for convenience of explanation and are important. It does not indicate or suggest sex.

  As an aid to understanding the present invention, in an embodiment of the present invention, an electric rice cooker includes a heating body for heating the bottom of the electric rice cooker, and a temperature sensing probe for detecting the temperature of the electric rice cooker. This temperature may be the bottom temperature of the electric rice cooker, the top temperature, or the like. The temperature sensing probe may be a temperature sensor.

  The present invention provides a rice cooking control method for an electric rice cooker. FIG. 1 is a detailed flowchart of a water absorption stage in the first embodiment of the rice cooker control method of the electric rice cooker according to the present invention, and FIG. 2 is one embodiment of the rice cooker control method of the electric rice cooker according to the present invention. It is a graph of the temperature change in each rice cooking stage.

  In a present Example, the rice cooking control method of an electric rice cooker includes a water absorption stage, a temperature rising stage, a heating stage, a boiling stage, and a steaming stage in order. When the amylose content of the japonica rice in the electric rice cooker is less than or equal to the set amylose content and the protein content is less than or equal to the set protein content, the water absorption step includes steps S111 to S112 as described below. .

  In step S111, the temperature of the electric rice cooker is raised to the first set temperature by controlling the heating body of the electric rice cooker to be heated with the first set heating power. The range of the first set temperature is 20 ° C to 50 ° C.

  Here, the first set heating power can be appropriately set as necessary. Specifically, the first set heating power is set based on the first set temperature, and by setting the range of the first set temperature to 20 ° C. to 50 ° C., it is ensured that the japonica rice grains and its core Sufficiently absorb water to improve the texture of cooked rice. In addition, you may set the range of 1st preset temperature to 20 to 30 degreeC, 30 to 40 degreeC, 35 to 45 degreeC, etc.

  In this example, when it is detected that the amylose content of the japonica rice in the kettle is less than or equal to the set amylose content and the protein content is less than or equal to the set protein content, the rice grains of japonica rice sufficiently absorb water Thus, the heating body of the electric rice cooker is controlled so as to be heated with the first set heating power, and the temperature of the electric rice cooker is raised to the first set temperature.

  In addition, when it is detected that rice and water are put in the pot of the electric rice cooker before the water absorption stage, this rice type is detected and acquired. If this rice is japonica rice, Acquire protein content, amylose content, etc., and when the acquired amylose content is not more than the set amylose content and the protein content is not more than the set protein content, that is, the amylose content of the japonica rice is set When the amylose content is less than or equal to the protein content of the japonica rice is less than or equal to the set protein content, the above rice cooking control is executed. Specifically, the electric rice cooker determines the type of rice by acquiring the shape of the rice, that is, whether or not the rice is japonica rice, and then the electric rice cooker Protein content and amylose content can be detected. Alternatively, the user can input the rice type, protein content, amylose content, and the like on the control panel of the electric rice cooker. Specifically, a corresponding button such as a japonica rice selection button can be installed on the control panel of the electric rice cooker. The texture of cooked rice is mainly determined by the rice cooking process, and the protein content and amylose content of rice are the main factors affecting the rice cooking process. It is not possible to ensure that all different rice has a good texture. For this reason, by providing a suitable rice cooking control system based on the protein content and amylose content of rice, it is possible to make rice having different protein content and amylose content as good as possible. . The set amylose content and the set protein content can be appropriately set as necessary. Usually, the range of amylose content of japonica rice is 10% to 20%, and the range of protein content of japonica rice is 4% to 12%, so the set amylose content is set to 15% and the set protein The content can be set to 8%.

  In step S112, when the temperature reaches the first set temperature, the temperature of the electric rice cooker is maintained at the first set temperature for the first set time. The range of the first set time is 5 to 20 minutes.

  The protein content of japonica rice in this example is less than the set protein content, that is, the protein content of this japonica rice is low, the spacing between the starch grains of the rice grains is large, the water absorption speed is fast and easy to absorb water Therefore, in order to prevent the rice from being too soft, it is not appropriate that the water absorption time is too long. However, since the rice core of japonica rice is round, it is difficult for the core of the rice to absorb water, so it is not appropriate that the water absorption time is too short in order to prevent insufficient absorption of the core of the rice. Therefore, the range of the first setting time is set to 5 to 20 minutes. The range of the first set time can be set to 5 to 10 minutes, 10 to 15 minutes, 13 to 18 minutes, and the like.

  In this embodiment, when it is detected that the temperature of the electric rice cooker has reached the first set temperature, the temperature of the electric rice cooker is maintained at the first set temperature for a first set time. Specifically, when the temperature reaches the first set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time. If the detected current temperature is outside the range of the first set temperature, For example, when the current temperature is lower than the lowest temperature in the range of the first set temperature, the electric rice cooker is heated to be heated with the first set heating power so that the temperature of the electric rice cooker reaches the first set temperature. Control the body. Then, the above flow is repeated until the time during which the temperature maintains the first set temperature reaches the first set time. Of course, when the current temperature is lower than the lowest temperature in the range of the first set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power.

  In this example, maintaining the temperature of the electric rice cooker at the first set temperature for the first set time ensures that the protein content of japonica rice that is equal to or less than the set protein content and the core thereof is sufficient. Since water can be absorbed, the japonica rice is easily gelatinized in the boiling process, and the texture of the cooked rice is softened, thereby improving the texture of the cooked rice.

  Further, in one embodiment, as shown in FIG. 2, in the temperature rising stage, the temperature is set for the third setting time in the third setting time by controlling the heating body to be heated with the third setting heating power. Raise to temperature.

  Here, the range of the third set time is 2 to 4 minutes, and the range of the third set temperature is 95 ° C to 105 ° C. Preferably, the third set time is 3 minutes and the third set temperature is 100 ° C. The third setting heating power can be appropriately set as necessary. Specifically, the first set heating power can be set based on the third set temperature. When the third set heating power is larger than the first set heating power, the temperature is raised to the third set temperature in the third set time.

  In this embodiment, the temperature is raised to the third set temperature in a third set time by controlling the heating body to heat with the third set heating power. Compared with the conventional electric rice cooker, in this example, by increasing the heating rate and quickly increasing the temperature of rice and water, the surface is first gelatinized by the dissolution of starch granules and the surface of the rice grain is sticky It can prevent becoming a lump.

  Here, in a further embodiment, as shown in FIG. 2, in the heating stage, when the temperature reaches the third set temperature, the temperature of the electric rice cooker is set to the third set temperature for a fourth set time. maintain. The range of the fourth set time is 8 to 12 minutes.

  Here, the range of the fourth set time is 8 to 12 minutes. The third set time is preferably 10 minutes.

  The protein content of japonica rice in this example is less than the set protein content, and the protein content of this japonica rice is low, so the inhibitory action of protein and disulfide bond is small, and the coating layer with protein and water is thin . In addition, the amylose content of japonica rice in this example is less than or equal to the set amylose content, and the gel strength after gelatinization is weak because the amylose content of this japonica rice is low and less elution occurs. Therefore, the cooked rice is prevented from becoming too soft by cooking the japonica rice for the fourth set time and reducing the heating time.

  In the present embodiment, when the temperature reaches the third set temperature, the temperature of the electric rice cooker is maintained at the third set temperature for a fourth set time. Specifically, when the temperature reaches the third set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time, and the detected current temperature is outside the range of the third set temperature. In this case, for example, when the current temperature is lower than the lowest temperature in the range of the third set temperature, the electric rice cooker is heated with the third set heating power so that the temperature of the electric rice cooker reaches the third set temperature. Control the heating element. Then, the above-described flow is repeated until the time during which the temperature maintains the third set temperature reaches the fourth set time. Of course, when the current temperature is lower than the lowest temperature in the range of the third set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power.

  Here, in still another embodiment, as shown in FIG. 2, when the temperature reaches the fourth set temperature, the temperature of the electric rice cooker is set to the fourth set temperature at the fifth set temperature, as shown in FIG. Keep time.

  Here, the range of the fourth set temperature is 96 ° C to 100 ° C, and the range of the fifth set time is 13 to 18 minutes.

  In the present embodiment, when the temperature reaches the fourth set temperature, the temperature of the electric rice cooker is maintained at the fourth set temperature for the fifth set time. Specifically, when the temperature reaches the fourth set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time, and the detected current temperature is outside the range of the fourth set temperature. In this case, for example, when the current temperature is lower than the lowest temperature in the range of the fourth set temperature, the electric rice cooker is heated with the fourth set heating power so that the temperature of the electric rice cooker reaches the fourth set temperature. Control the heating element. Then, the above flow is repeated until the time during which the temperature maintains the fourth set temperature reaches the fifth set time. Of course, when the current temperature is lower than the lowest temperature in the range of the fourth set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power. Here, the fourth setting heating power may be the same as the first setting heating power or the third setting heating power.

  In addition, a rice cooking process is complete | finished when the duration which temperature maintained the 4th setting temperature reaches the 5th setting time. In this example, the protein content of japonica rice is not more than the set protein content, and the protein content of this japonica rice is low and the cooked rice is not easily deteriorated, so that the steaming time can be extended as appropriate.

  The rice cooker control method of the electric rice cooker of this embodiment raises the temperature of the electric rice cooker to the first set temperature by controlling the heating body of the electric rice cooker to heat with the first set heating power. When the temperature reaches the first set temperature, the temperature of the electric rice cooker is maintained at the first set temperature for the first set time. As a result, the japonica rice whose amylose content is not more than the set amylose content and the protein content is not more than the set protein content is sufficiently absorbed at an appropriate temperature for the first set time, so that the amylose content Moreover, it is possible to prevent the phenomenon that the core remains in the cooked rice due to insufficient water absorption of the japonica rice whose protein content is less than the set protein content, the rice water becomes moderately soft due to the improved water absorption efficiency of the japonica rice, and the food of the cooked rice A feeling improves.

  The 2nd Example of the rice cooking control method of the electric rice cooker of this invention is described based on 1st Example. As shown in FIG. 3, in this embodiment, the boiling stage includes the following steps S121 to S122.

  In step S121, the temperature is raised to the second set temperature in a second set time by controlling the heating body to heat with the second set heating power.

  Here, the range of the second set time is 2 to 3 minutes, and the range of the second set temperature is 120 ° C to 130 ° C. Preferably, the second set time is 3 minutes, and the second set temperature is 125 ° C., 130 ° C., or the like. In addition, in order to raise the temperature of an electric rice cooker rapidly to 2nd setting temperature, 2nd setting heating power is larger than 1st setting heating power.

  In this embodiment, when the duration time during which the temperature is maintained at the third set temperature reaches the fourth set time, the heating body is controlled so as to be heated at the second set heating power. The temperature is raised to a second set temperature. The amylose content of japonica rice in this example is less than the set amylose content, and this japonica rice has a low amylose content and a high amylopectin content, so the viscosity of cooked rice increases due to excessive elution of amylopectin. easy. For this reason, by increasing the speed of the heating stage, reducing the amount of heat in the boiling stage, and increasing the amount of heat in the boiling stage, it ensures that the rice core is boiled and prevents the rice from being too soft due to excessive gelatinization. .

  In step S122, when the temperature reaches the second set temperature, heating is stopped.

  In this embodiment, the temperature of the electric rice cooker is lowered by stopping heating when the temperature reaches the second set temperature.

  The rice cooking control method of the electric rice cooker of the present embodiment raises the temperature to the second set temperature in the second set time by controlling the heating body to heat with the second set heating power, When the temperature reaches the second set temperature, the heating is stopped. By raising the temperature to the second set temperature in the second set time, the temperature rise time is increased to reduce the temperature rise time, and by reducing the amount of heat in the boiling stage, the amylose content is set to the set amylose content. The following japonica rice ensures that it can be boiled to the core and prevents the rice from being too soft due to excessive gelatinization.

  3rd Example of the rice cooking control method of the electric rice cooker of this invention is described based on 1st Example. As shown in FIG. 4, in the present embodiment, the steaming stage includes the following steps S131 to S132.

  In step S131, when the duration of maintaining the fourth set temperature reaches the sixth set time, the heating body of the electric rice cooker is controlled to heat at the seventh set time and the sixth set heating power.

  Here, the sixth set time is shorter than the fifth set time, and the seventh set time is shorter than the fifth set time. The range of the sixth set time is 2 to 5 minutes, and the range of the seventh set time is 5 to 6 minutes. Preferably, the seventh set time is 5 minutes.

  In a present Example, when the duration which maintained the 4th setting temperature reaches the 6th setting time, by controlling the heating body of the said electric rice cooker to heat with the 7th setting time and the 6th setting heating power Realizes the additional cooking of cooked rice, promotes the release of scent components, and improves the scent and texture of cooked rice.

  In step S132, when the temperature reaches the fourth set temperature, the temperature of the electric rice cooker is maintained at the fourth set temperature for the eighth set time. The sum of the sixth set time, the seventh set time, and the eighth set time is the fifth set time.

  Here, the range of the eighth set time is 7 to 12 minutes, and the sum of the sixth set time, the seventh set time, and the eighth set time is the fifth set time.

  In the rice cooker control method of the electric rice cooker of the present embodiment, when the duration of maintaining the fourth set temperature reaches the sixth set time, the electric rice cooker is heated at the seventh set time and the sixth set heating power. When the heater of the cooker is controlled and the temperature falls to the fourth set temperature, the temperature of the electric rice cooker is maintained at the fourth set temperature for the eighth set time. By controlling the heating body of the electric rice cooker to be heated at the seventh set time and the sixth set heating power, the additional cooking in the steaming stage is realized, and the moisture distribution of the cooked rice is made uniform and the aroma component of japonica rice Is promoted, and the aroma and texture of cooked rice are improved.

  The present invention also provides an electric rice cooker. FIG. 5 is a detailed functional block diagram of the water absorption module in the first embodiment of the electric rice cooker of the present invention.

  In this embodiment, the electric rice cooker includes a water absorption module, a temperature raising module, a heating module, a boiling module, and a steaming module. When the amylose content of the japonica rice in the electric rice cooker is less than or equal to the set amylose content and the protein content is less than or equal to the set protein content, the water absorption module includes the heating control unit 111 and the temperature maintenance unit 112. Prepare.

  The heating control unit 111 is for raising the temperature of the electric rice cooker to the first set temperature by controlling the heating body of the electric rice cooker to heat with the first setting heating power. The range of the first set temperature is 20 ° C to 50 ° C.

  Here, the first set heating power can be appropriately set as necessary. Specifically, the first set heating power is set based on the first set temperature, and by setting the range of the first set temperature to 20 ° C. to 50 ° C., it is ensured that the rice grain of japonica rice and its core Improve the texture of cooked rice by absorbing sufficient water. In addition, you may set the range of 1st preset temperature to 20 to 30 degreeC, 30 to 40 degreeC, 35 to 45 degreeC, etc.

  In this example, when it is detected that the amylose content of the japonica rice in the kettle is less than or equal to the set amylose content and the protein content is less than or equal to the set protein content, the heating control unit 111 The heating body of the electric rice cooker is controlled so as to be heated with the first set heating power so that the rice grains absorb water sufficiently, and the temperature of the electric rice cooker is raised to the first set temperature.

  In addition, when it is detected that rice and water are put in the pot of the electric rice cooker before the water absorption stage, this rice type is detected and acquired. If this rice is japonica rice, Acquire protein content, amylose content, etc., and when the acquired amylose content is not more than the set amylose content and the protein content is not more than the set protein content, that is, the amylose content of the japonica rice is set When the amylose content is less than or equal to the protein content of the japonica rice is less than or equal to the set protein content, the above rice cooking control is executed. Specifically, the electric rice cooker determines the type of this rice by acquiring the shape of the rice, that is, whether or not this rice is japonica rice, and then the protein content of the rice in the detection module, Amylose content can be detected. Alternatively, the user can input the rice type, protein content, amylose content, and the like on the control panel of the electric rice cooker. Specifically, a corresponding button such as a japonica rice selection button can be installed on the control panel of the electric rice cooker. The texture of cooked rice is mainly determined by the rice cooking process, and the protein content and amylose content of rice are the main factors affecting the rice cooking process. It is not possible to ensure that all different rice has a good texture. For this reason, by providing a suitable rice cooking control system based on the protein content and amylose content of rice, it is possible to make rice having different protein content and amylose content as good as possible. . The set amylose content and the set protein content can be appropriately set as necessary. Usually, the range of amylose content of japonica rice is 10% to 20%, and the range of protein content of japonica rice is 4% to 12%, so the set amylose content is set to 15% and the set protein The content can be set to 8%.

  The temperature maintaining unit 112 is for maintaining the temperature of the electric rice cooker at the first set temperature for the first set time when the temperature reaches the first set temperature. The range of the first set time is 5 to 20 minutes.

  The protein content of japonica rice in this example is less than the set protein content, that is, the protein content of this japonica rice is low, the spacing between the starch grains of the rice grains is large, the water absorption speed is fast and easy to absorb water Therefore, in order to prevent the rice from being too soft, it is not appropriate that the water absorption time is too long. However, since the rice core of japonica rice is round, it is difficult for the core of the rice to absorb water, so it is not appropriate that the water absorption time is too short in order to prevent insufficient absorption of the core of the rice. Therefore, the range of the first setting time is set to 5 to 20 minutes. The range of the first set time can be set to 5 to 10 minutes, 10 to 15 minutes, 13 to 18 minutes, and the like.

  In this embodiment, when it is detected that the temperature of the electric rice cooker has reached the first set temperature, the temperature of the electric rice cooker is maintained at the first set temperature for a first set time. Specifically, when the temperature reaches the first set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time. If the detected current temperature is outside the range of the first set temperature, For example, when the current temperature is lower than the lowest temperature in the range of the first set temperature, the electric rice cooker is heated to be heated with the first set heating power so that the temperature of the electric rice cooker reaches the first set temperature. Control the body. Then, the above flow is repeated until the time during which the temperature maintains the first set temperature reaches the first set time. Of course, when the current temperature is lower than the lowest temperature in the range of the first set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power.

  In this embodiment, the temperature maintaining unit 112 maintains the temperature of the electric rice cooker at the first set temperature for the first set time, so that the protein content is equal to or less than the set protein content in the rice grain and its core. Since sufficient water absorption can be ensured, the japonica rice is easily gelatinized in the boiling process, and the texture of the cooked rice is softened, thereby improving the texture of the cooked rice.

  Here, in one embodiment, as shown in FIG. 2, the temperature raising module controls the heating body to heat with a third set heating power, thereby setting the temperature for a third set time in a third set time. This is to raise the temperature.

  Here, the range of the third set time is 2 to 4 minutes, and the range of the third set temperature is 95 ° C to 105 ° C. Preferably, the third set time is 3 minutes and the third set temperature is 100 ° C. The third setting heating power can be appropriately set as necessary. Specifically, the first set heating power can be set based on the third set temperature. When the third set heating power is larger than the first set heating power, the temperature is raised to the third set temperature in the third set time.

  In the present embodiment, the temperature is raised to the third set temperature in the third set time by controlling the heating body so that the temperature raising module is heated with the third set heating power. Compared with a conventional electric rice cooker, in this example, the surface of the rice grain is first gelatinized by elution of starch granules by rapidly increasing the temperature of rice and water by increasing the temperature rising rate. It can prevent stickiness and clumping.

  Here, in a further embodiment, as shown in FIG. 2, when the temperature reaches a third set temperature, the heating module changes the temperature of the electric rice cooker to the third set temperature for a fourth set time. It is for maintaining. The range of the fourth set time is 8 to 12 minutes.

  Here, the range of the fourth set time is 8 to 12 minutes. The third set time is preferably 10 minutes.

  The protein content of japonica rice in this example is less than or equal to the set protein content, and the protein content of this japonica rice is low, so the inhibitory action of protein and disulfide bond is small, and the coating layer with protein and water is thin . In addition, the amylose content of japonica rice in this example is less than or equal to the set amylose content, and the gel strength after gelatinization is weak because the amylose content of this japonica rice is low and less elution occurs. Therefore, the cooked rice is prevented from becoming too soft by cooking the japonica rice for the fourth set time and reducing the heating time.

  In this embodiment, when the temperature reaches the third set temperature, the heating module maintains the temperature of the electric rice cooker at the third set temperature for a fourth set time. Specifically, when the temperature reaches the third set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time, and the detected current temperature is outside the range of the third set temperature. In this case, for example, when the current temperature is lower than the lowest temperature in the range of the third set temperature, the electric rice cooker is heated with the third set heating power so that the temperature of the electric rice cooker reaches the third set temperature. Control the heating element. Then, the above-described flow is repeated until the time during which the temperature maintains the third set temperature reaches the fourth set time. Of course, when the current temperature is lower than the lowest temperature in the range of the third set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power.

  Here, in yet another embodiment, as shown in FIG. 2, when the temperature reaches the fourth set temperature, the steaming module sets the temperature of the electric rice cooker to the fourth set temperature for the fifth setting. It is for maintaining time.

  Here, the range of the fourth set temperature is 96 ° C to 100 ° C, and the range of the fifth set time is 13 to 18 minutes.

  In this embodiment, when the temperature reaches the fourth set temperature, the steaming module maintains the temperature of the electric rice cooker at the fourth set temperature for the fifth set time. Specifically, when the temperature reaches the fourth set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time, and the detected current temperature is outside the range of the fourth set temperature. In this case, for example, when the current temperature is lower than the lowest temperature in the range of the fourth set temperature, the electric rice cooker is heated with the fourth set heating power so that the temperature of the electric rice cooker reaches the fourth set temperature. Control the heating element. Then, the above flow is repeated until the time during which the temperature maintains the fourth set temperature reaches the fifth set time. Of course, when the current temperature is lower than the lowest temperature in the range of the fourth set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power. Here, the fourth setting heating power may be the same as the first setting heating power or the third setting heating power.

  In addition, a rice cooking process is complete | finished when the duration which temperature maintained the 4th setting temperature reaches the 5th setting time. In this example, the protein content of japonica rice is not more than the set protein content, and the protein content of this japonica rice is low and the cooked rice is not easily deteriorated, so that the steaming time can be extended as appropriate.

  In the electric rice cooker of the present embodiment, the temperature of the electric rice cooker is raised to the first set temperature by controlling the heating body of the electric rice cooker so that the heating control unit 111 is heated with the first set heating power. When the temperature reaches the first set temperature, the temperature maintaining unit 112 maintains the temperature of the electric rice cooker at the first set temperature for the first set time. As a result, the japonica rice whose amylose content is less than or equal to the set amylose content and the protein content is less than or equal to the set protein content sufficiently absorbs water at an appropriate temperature for the first set time. In addition, it prevents the phenomenon that the core remains in the cooked rice due to insufficient water absorption of the japonica rice whose protein content is less than the set protein content, improves the water absorption efficiency of the japonica rice, makes the cooked rice moderately soft, and the food of the cooked rice A feeling improves.

  A second embodiment of the electric rice cooker of the present invention will be described based on the first embodiment. In the present embodiment, the boiling module includes a first heating control unit and a stop unit.

  The first heating control unit is for controlling the heating body to heat with the second set heating power and raising the temperature to the second set temperature in a second set time.

  Here, the range of the second set time is 2 to 3 minutes, and the range of the second set temperature is 120 ° C to 130 ° C. Preferably, the second set time is 3 minutes, and the second set temperature is 125 ° C., 130 ° C., or the like. In addition, in order to raise the temperature of an electric rice cooker rapidly to 2nd setting temperature, 2nd setting heating power is larger than 1st setting heating power.

  In this embodiment, when the duration time during which the temperature is maintained at the third set temperature reaches the fourth set time, the first heating control unit controls the heating body so as to heat with the second set heating power. The temperature is raised to the second set temperature in the second set time. The amylose content of the japonica rice in this example is less than or equal to the set amylose content. Since this japonica rice has a low amylose content and a high amylopectin content, the viscosity of cooked rice tends to increase due to excessive elution of amylopectin. For this reason, by increasing the speed of the heating stage, reducing the amount of heat in the boiling stage, and increasing the amount of heat in the boiling stage, the rice core is surely boiled and the rice is prevented from being too soft due to excessive gelatinization. .

  The stop unit is for stopping heating when the temperature reaches the second set temperature.

  In this embodiment, when the temperature reaches the second set temperature, the stop unit stops the heating, thereby lowering the temperature of the electric rice cooker.

  The electric rice cooker of the present embodiment raises the temperature to the second set temperature in a second set time by controlling the heating body so that the first heating control unit heats with the second set heating power, When the temperature reaches the second set temperature, the stop unit stops heating. By raising the temperature to the second set temperature in the second set time, the temperature rise time is increased to reduce the temperature rise time, and by reducing the amount of heat in the boiling stage, the amylose content is set to the set amylose content. Make sure that the core of the following japonica rice can be boiled and prevent the rice from being too soft due to excessive gelatinization.

  A third embodiment of the electric rice cooker of the present invention will be described based on the first embodiment. In the present embodiment, the steaming module includes a second heating control unit and a maintenance unit.

  The second heating control unit controls the heating body of the electric rice cooker to heat at the sixth set heating power for the seventh set time when the duration of maintaining the fourth set temperature reaches the sixth set time. Is to do.

  Here, the sixth set time is shorter than the fifth set time, and the seventh set time is shorter than the fifth set time. The range of the sixth set time is 2 to 5 minutes, and the range of the seventh set time is 5 to 6 minutes. Preferably, the seventh set time is 5 minutes.

  In the present embodiment, when the duration of maintaining the fourth set temperature reaches the sixth set time, the heating of the electric rice cooker is heated so that the second heating control unit heats at the seventh set time and the sixth set heating power. By controlling the body, the cooked rice is realized, the release of the scent component is promoted, and the scent and texture of the cooked rice are improved.

  The maintenance unit is for maintaining the temperature of the electric rice cooker at the fourth set temperature for the eighth set time when the temperature reaches the fourth set temperature. The sum of the sixth set time, the seventh set time, and the eighth set time is the fifth set time.

  Here, the range of the eighth set time is 7 to 12 minutes, and the sum of the sixth set time, the seventh set time, and the eighth set time is the fifth set time.

  In the rice cooking control method of the electric rice cooker of the present embodiment, when the duration of maintaining the fourth set temperature reaches the sixth set time, the second heating control unit is set at the seventh set time and the sixth set heating power. When the heating body of the electric rice cooker is controlled to be heated and the temperature falls to the fourth set temperature, the maintenance unit maintains the temperature of the electric rice cooker at the fourth set temperature for the eighth set time. By controlling the heating body of the electric rice cooker to be heated at the seventh set time and the sixth set heating power, the additional cooking in the steaming stage is realized, and the moisture distribution of the cooked rice is made uniform and the aroma component of japonica rice Is promoted, and the aroma and texture of cooked rice are improved.

  The 4th Example of the rice cooking control method of the electric rice cooker which concerns on this invention, ie, the rice cooking control method of an electric rice cooker, is described. As shown in FIG. 6, FIG. 6 is a graph of temperature change at each rice cooking stage in another embodiment of the rice cooking control method of the electric rice cooker of the present invention.

  In a present Example, the rice cooking control method of an electric rice cooker includes a water absorption stage, a temperature rising stage, a heating stage, a boiling stage, and a steaming stage in order. When the amylose content of the japonica rice in the electric rice cooker is larger than the set amylose content and the protein content is less than or equal to the set protein content, the water absorption step includes the following steps S211 to S212. .

  In step S211, the temperature of the electric rice cooker is raised to the first set temperature by controlling the heating body of the electric rice cooker to heat with the first set heating power. The range of the first set temperature is 50 ° C to 80 ° C.

  Here, the first set heating power can be appropriately set as necessary. Specifically, the first set heating power is set based on the first set temperature, and by setting the range of the first set temperature to 50 ° C. to 80 ° C., sufficient water absorption for the rice grains of japonica rice is ensured. To improve the texture of cooked rice. In addition, you may set the range of 1st preset temperature to 70 to 80 degreeC, 65 to 80 degreeC, 65 to 70 degreeC, etc.

  In this example, when it is detected that the amylose content of the japonica rice in the pot is larger than the set amylose content and the protein content is not more than the set protein content, the rice grains of japonica rice sufficiently absorb water Thus, the heating body of the electric rice cooker is controlled so as to be heated with the first set heating power, and the temperature of the electric rice cooker is raised to the first set temperature.

  In addition, when it is detected that rice and water are put in the pot of the electric rice cooker before the water absorption stage, this rice type is detected and acquired. If this rice is japonica rice, Acquire protein content, amylose content, etc., and when the acquired amylose content is greater than the set amylose content and the protein content is less than or equal to the set protein content, that is, the amylose content of the japonica rice is set When the protein content of the japonica rice is greater than the amylose content and less than or equal to the set protein content, the above rice cooking control is executed. Specifically, the electric rice cooker determines the type of rice by acquiring the shape of the rice, that is, whether or not this rice is japonica rice, and then the electric rice cooker The protein content and amylose content are detected. Alternatively, the user can input the rice type, protein content, amylose content, and the like on the control panel of the electric rice cooker. In this case, an appropriate button such as a japonica rice selection button can be installed on the control panel of the electric rice cooker. The texture of cooked rice is mainly determined by the rice cooking process, and the protein content and amylose content of rice are the main factors affecting the rice cooking process. It is not possible to ensure that all different rice has a good texture. For this reason, by providing a suitable rice cooking control system based on the protein content and amylose content of rice, it is possible to make rice having different protein content and amylose content as good as possible. . The set amylose content and the set protein content can be appropriately set as necessary. Usually, the range of amylose content of japonica rice is 10% to 20%, and the range of protein content of japonica rice is 4% to 12%, so the set amylose content is set to 15% and the set protein The content can be set to 8%.

  In step S212, when the temperature reaches the first set temperature, the temperature of the electric rice cooker is maintained at the first set temperature for the first set time. The range of the first set time is 5 to 20 minutes.

  The protein content of japonica rice in this example is less than the set protein content, that is, the protein content of this japonica rice is low, the spacing between the starch grains of the rice grains is large, the water absorption speed is fast and easy to absorb water Therefore, in order to prevent the rice from being too soft, it is not appropriate that the water absorption time is too long. However, since the rice core of japonica rice is round, it is difficult for the core of the rice to absorb water, so it is not appropriate that the water absorption time is too short in order to prevent insufficient absorption of the core of the rice. Therefore, the range of the first setting time is set to 5 to 20 minutes. The range of the first set time can be set to 5 to 10 minutes, 10 to 15 minutes, 13 to 18 minutes, and the like.

  In this embodiment, when it is detected that the temperature of the electric rice cooker has reached the first set temperature, the temperature of the electric rice cooker is maintained at the first set temperature for a first set time. Specifically, when the temperature reaches the first set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time. If the detected current temperature is outside the range of the first set temperature, For example, when the current temperature is lower than the lowest temperature in the range of the first set temperature, the electric rice cooker is heated to be heated with the first set heating power so that the temperature of the electric rice cooker reaches the first set temperature. Control the body. Then, the above flow is repeated until the time during which the temperature maintains the first set temperature reaches the first set time. Of course, when the current temperature is lower than the lowest temperature in the range of the first set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power.

  In this example, maintaining the temperature of the electric rice cooker at the first set temperature for the first set time ensures that the protein content of japonica rice that is equal to or less than the set protein content and the core thereof is sufficient. Since water can be absorbed, the japonica rice is easily gelatinized in the boiling process, and further, the cooked rice becomes moderately soft and the texture is softened, thereby improving the texture of the cooked rice.

  Further, in one embodiment, as shown in FIG. 6, in the temperature rising stage, the temperature is set to the third setting in the third setting time by controlling the heating body to be heated with the third setting heating power. Raise to temperature.

  Here, the range of the third set time is 5 to 6 minutes, and the range of the third set temperature is 95 ° C to 105 ° C. Preferably, the third set time is 6 minutes and the third set temperature is 100 ° C. The third setting heating power can be appropriately set as necessary. Specifically, the first set heating power can be set based on the third set temperature. When the third set heating power is larger than the first set heating power, the temperature is raised to the third set temperature in the third set time.

  In this embodiment, the temperature is raised to the third set temperature in a third set time by controlling the heating body to heat with the third set heating power. Compared with the conventional electric rice cooker, in this example, the rate of temperature rise of rice and water is reduced so that heat is uniformly transferred to the internal components of the rice grain, thereby ensuring that the rice grain is inside from the outside. Until evenly gelatinized.

  Here, in a further embodiment, as shown in FIG. 6, in the heating stage, when the temperature reaches the third set temperature, the temperature of the electric rice cooker is set to the third set temperature for a fourth set time. maintain. The range of the fourth set time is 8 to 12 minutes.

  Here, the range of the fourth set time is 8 to 12 minutes. The third set time is preferably 10 minutes.

  The protein content of japonica rice in this example is not more than the set protein content, and the protein content of this japonica rice is low, so the inhibitory action of protein and disulfide bond is small, and the coating layer with protein and water is thin . Moreover, since the amylose content of the japonica rice in this example is not more than the set amylose content and the amylose content is low and the elution is small, the gel strength after gelatinization is weak. Therefore, the cooked rice is prevented from becoming too soft by cooking the japonica rice for the fourth set time and reducing the heating time.

  In the present embodiment, when the temperature reaches the third set temperature, the temperature of the electric rice cooker is maintained at the third set temperature for a fourth set time. Specifically, when the temperature reaches the third set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time, and the detected current temperature is outside the range of the third set temperature. In this case, for example, when the current temperature is lower than the lowest temperature in the range of the third set temperature, the electric rice cooker is heated with the third set heating power so that the temperature of the electric rice cooker reaches the third set temperature. Control the heating element. Then, the above-described flow is repeated until the time during which the temperature maintains the third set temperature reaches the fourth set time. Of course, when the current temperature is lower than the lowest temperature in the range of the third set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power.

  Here, in yet another embodiment, as shown in FIG. 6, in the steaming stage, when the temperature reaches the fourth set temperature, the temperature of the electric rice cooker is set to the fourth set temperature. Keep time.

  Here, the range of the fourth set temperature is 96 ° C to 100 ° C, and the range of the fifth set time is 13 to 18 minutes.

  In the present embodiment, when the temperature reaches the fourth set temperature, the temperature of the electric rice cooker is maintained at the fourth set temperature for the fifth set time. Specifically, when the temperature reaches the fourth set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time, and the detected current temperature is outside the range of the fourth set temperature. In this case, for example, when the current temperature is lower than the lowest temperature in the range of the fourth set temperature, the electric rice cooker is heated with the fourth set heating power so that the temperature of the electric rice cooker reaches the fourth set temperature. Control the heating element. And the said flow is repeatedly performed until the time which temperature maintained the 4th setting temperature reaches the 5th setting time. Of course, when the current temperature is lower than the lowest temperature in the range of the fourth set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power. Here, the fourth setting heating power may be the same as the first setting heating power or the third setting heating power.

  In addition, a rice cooking process is complete | finished when the duration which temperature maintained the 4th setting temperature reaches the 5th setting time. In this example, the protein content of japonica rice is not more than the set protein content, and the protein content of this japonica rice is low and the cooked rice is not easily deteriorated, so that the steaming time can be extended as appropriate.

  The rice cooker control method of the electric rice cooker of this example raises the temperature of the electric rice cooker to the first set temperature by controlling the heating body of the electric rice cooker to heat with the first set heating power, When the temperature reaches the first set temperature, the temperature of the electric rice cooker is maintained at the first set temperature for a first set time. As a result, japonica rice whose amylose content is larger than the set amylose content and whose protein content is equal to or less than the set protein content is sufficiently absorbed at an appropriate temperature for the first set time. Which is larger than the set amylose content and the protein content is less than the set protein content can prevent the phenomenon that the core remains in the cooked rice due to insufficient water absorption, and the improved water absorption efficiency of the japonica rice makes the cooked rice moderately soft In addition, the texture of cooked rice is improved.

  5th Example of the rice cooking control method of the electric rice cooker of this invention is described based on 4th Example. In the present embodiment, the boiling stage includes the following steps S221 to S222.

  In step S221, the temperature is raised to the second set temperature in a second set time by controlling the heating body to heat with the second set heating power.

  Here, the range of the second set time is 4 to 5 minutes, and the range of the second set temperature is 130 ° C to 145 ° C. Preferably, the second set time is 5 minutes, and the second set temperature is 135 ° C., 140 ° C., or the like. In addition, in order to raise the temperature of an electric rice cooker rapidly to 2nd setting temperature, 2nd setting heating power is larger than 1st setting heating power.

  In this embodiment, when the duration time during which the temperature is maintained at the third set temperature reaches the fourth set time, the heating body is controlled so as to be heated at the second set heating power. The temperature is raised to a second set temperature. In this example, the amylose content of japonica rice is larger than the set amylose content, and this japonica rice has a high amylose content and a low amylopectin content, so that the gel strength after gelatinization is large and the viscosity of cooked rice is small. For this reason, by raising the temperature to the second set temperature in the second set time, the temperature rise rate is lowered and the temperature rise time is lengthened, and the amount of heat in the boiling stage is increased, thereby reliably By making it boiled to the core and raising the peak temperature, it collects a sufficient amount of heat to surely burst the starch particles and make the cooked rice sticky.

  In step S222, heating is stopped when the temperature reaches the second set temperature.

  In this embodiment, the temperature of the electric rice cooker is lowered by stopping heating when the temperature reaches the second set temperature.

  The rice cooking control method of the electric rice cooker of the present embodiment increases the temperature to the second set temperature in the second set time by controlling the heating body to heat with the second set heating power, and the temperature When the temperature reaches the second set temperature, heating is stopped. By raising the temperature to the second set temperature in the second set time, the temperature rise rate is decreased to increase the temperature rise time, and by increasing the amount of heat in the boiling stage, the amylose content is set to the set amylose content. Make sure that the larger amount of japonica rice can be boiled to the core.

  The 6th Example of the rice cooking control method of the electric rice cooker of this invention is described based on 4th Example. In the present embodiment, the steaming stage includes the following steps S231 to S232.

  In step S231, when the duration of maintaining the fourth set temperature reaches the sixth set time, the heating body of the electric rice cooker is controlled to heat at the seventh set time and the sixth set heating power.

  Here, the sixth set time is shorter than the fifth set time, and the seventh set time is shorter than the fifth set time. The range of the sixth set time is 2 to 5 minutes, and the range of the seventh set time is 4 to 6 minutes. Preferably, the seventh set time is 5 minutes.

  In a present Example, when the duration which maintained the 4th setting temperature reaches the 6th setting time, by controlling the heating body of the said electric rice cooker to heat with the 7th setting time and the 6th setting heating power Realizes the additional cooking of cooked rice, promotes the release of scent components, and improves the scent and texture of cooked rice.

  In step S232, when the temperature reaches the fourth set temperature, the temperature of the electric rice cooker is maintained at the fourth set temperature for the eighth set time. The sum of the sixth set time, the seventh set time, and the eighth set time is the fifth set time.

  Here, the range of the eighth set time is 7 to 12 minutes, and the sum of the sixth set time, the seventh set time, and the eighth set time is the fifth set time.

  In the rice cooker control method of the electric rice cooker of the present embodiment, when the duration of maintaining the fourth set temperature reaches the sixth set time, the electric rice cooker is heated at the seventh set time and the sixth set heating power. When the heater of the cooker is controlled and the temperature falls to the fourth set temperature, the temperature of the electric rice cooker is maintained at the fourth set temperature for the eighth set time. By controlling the heating body of the electric rice cooker to be heated at the seventh set time and the sixth set heating power, the additional cooking in the steaming stage is realized, and the moisture distribution of the cooked rice is made uniform and the aroma component of japonica rice Is promoted, and the aroma and texture of cooked rice are improved.

  The present invention further provides a fourth embodiment of the electric rice cooker, that is, the electric rice cooker.

  In this embodiment, the electric rice cooker includes a water absorption module, a temperature raising module, a heating module, a boiling module, and a steaming module. When the amylose content of the japonica rice in the electric rice cooker is larger than the set amylose content and the protein content is less than or equal to the set protein content, the water absorption module has the following heating control unit and temperature maintenance With units.

  A heating control unit is for raising the temperature of the said electric rice cooker to 1st setting temperature by controlling the heating body of the said electric rice cooker to heat with 1st setting heating power. The range of the first set temperature is 50 ° C to 80 ° C.

  Here, the first set heating power can be appropriately set as necessary. Specifically, the first set heating power is set based on the first set temperature, and by setting the range of the first set temperature to 50 ° C. to 80 ° C., sufficient water absorption is ensured for the rice grains of japonica rice. To improve the texture of cooked rice. In addition, you may set the range of 1st preset temperature to 70 to 80 degreeC, 65 to 80 degreeC, 65 to 70 degreeC, etc.

  In this example, when it is detected that the amylose content of the japonica rice in the pot is larger than the set amylose content and the protein content is not more than the set protein content, the heating control unit The temperature of the electric rice cooker is raised to the first set temperature by controlling the heating body of the electric rice cooker so that the water is sufficiently absorbed by the first set heating power.

  In addition, when it is detected that rice and water are put in the pot of the electric rice cooker before the water absorption stage, this rice type is detected and acquired. If this rice is japonica rice, Acquire protein content, amylose content, etc., and when the acquired amylose content is greater than the set amylose content and the protein content is less than or equal to the set protein content, that is, the amylose content of the japonica rice is set When the protein content of the japonica rice is greater than the amylose content and less than or equal to the set protein content, the above rice cooking control is executed. Specifically, the electric rice cooker determines the type of this rice by acquiring the shape of the rice, that is, whether or not this rice is japonica rice, and then the protein content of the rice in the detection module, Amylose content can be detected. Alternatively, the user can input the rice type, protein content, amylose content, and the like on the control panel of the electric rice cooker. Specifically, a corresponding button such as a japonica rice selection button can be installed on the control panel of the electric rice cooker. The texture of cooked rice is determined by the rice cooking process, and the protein content and amylose content of rice are the main factors affecting the rice cooking process. Everything cannot be surely a good texture. For this reason, by providing a suitable rice cooking control system based on the protein content and amylose content of rice, it is possible to make rice having different protein content and amylose content as good as possible. . The set amylose content and the set protein content can be appropriately set as necessary. Usually, the range of amylose content of japonica rice is 10% to 20%, and the range of protein content of japonica rice is 4% to 12%, so the set amylose content is set to 15% and the set protein The content can be set to 8%.

  The temperature maintaining unit is for maintaining the temperature of the electric rice cooker at the first set temperature for the first set time when the temperature reaches the first set temperature. The range of the first set time is 5 to 20 minutes.

  The protein content of japonica rice in this example is less than the set protein content, that is, the protein content of this japonica rice is low, the spacing between the starch grains of the rice grains is large, the water absorption speed is fast and easy to absorb water Therefore, in order to prevent the rice from being too soft, it is not appropriate that the water absorption time is too long. However, since the rice core of japonica rice is round, it is difficult for the core of the rice to absorb water, so it is not appropriate that the water absorption time is too short in order to prevent insufficient absorption of the core of the rice. Therefore, the range of the first setting time is set to 5 to 20 minutes. The range of the first set time can be set to 5 to 10 minutes, 10 to 15 minutes, 13 to 18 minutes, and the like.

  In this embodiment, when it is detected that the temperature of the electric rice cooker has reached the first set temperature, the temperature of the electric rice cooker is maintained at the first set temperature for a first set time. Specifically, when the temperature reaches the first set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time. If the detected current temperature is outside the range of the first set temperature, For example, when the current temperature is lower than the lowest temperature in the range of the first set temperature, the electric rice cooker is heated to be heated with the first set heating power so that the temperature of the electric rice cooker reaches the first set temperature. Control the body. Then, the above flow is repeated until the time during which the temperature maintains the first set temperature reaches the first set time. Of course, when the current temperature is lower than the lowest temperature in the range of the first set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power.

  In this example, the temperature maintenance unit maintains the temperature of the electric rice cooker at the first preset temperature for the first preset time, thereby ensuring that the rice grain of japonica rice whose protein content is equal to or less than the preset protein content and its core. Can sufficiently absorb water, so that the japonica rice is easily gelatinized in the boiling process, and the texture of the cooked rice is softened, thereby improving the texture of the cooked rice.

  Further, in one embodiment, as shown in FIG. 6, the temperature raising module controls the heating body to heat with a third set heating power, thereby setting the temperature for a third set time in a third set time. This is to raise the temperature.

  Here, the range of the third set time is 5 to 6 minutes, and the range of the third set temperature is 95 ° C to 105 ° C. Preferably, the third set time is 6 minutes, and the third set temperature is 100 ° C. The third setting heating power can be appropriately set as necessary. Specifically, the first set heating power can be set based on the third set temperature. When the third set heating power is larger than the first set heating power, the temperature is raised to the third set temperature in the third set time.

  In the present embodiment, the temperature is raised to the third set temperature in the third set time by controlling the heating body so that the temperature raising module is heated with the third set heating power. Compared with the conventional electric rice cooker, in this example, the rate of temperature rise of rice and water is reduced so that heat is uniformly transferred to the internal components of the rice grain, thereby ensuring that the rice grain is inside from the outside. Until evenly gelatinized.

  Here, in a further embodiment, as shown in FIG. 6, when the temperature reaches a third set temperature, the heating module changes the temperature of the electric rice cooker to the third set temperature for a fourth set time. It is for maintaining. The range of the fourth set time is 8 to 12 minutes.

  Here, the range of the fourth set time is 8 to 12 minutes. The third set time is preferably 15 minutes and 20 minutes.

  Since the protein content of japonica rice in this example is not more than the set protein content, the protein content of this japonica rice is low, so that the inhibitory action of protein and disulfide bond is small, and the coating layer with protein and water is thin. In addition, the amylose content of japonica rice in this example is less than or equal to the set amylose content, and the gel strength after gelatinization is weak because the amylose content of this japonica rice is low and less elution occurs. Therefore, the cooked rice is prevented from becoming too soft by cooking the japonica rice for the fourth set time and reducing the heating time.

  In this embodiment, when the temperature reaches the third set temperature, the heating module maintains the temperature of the electric rice cooker at the third set temperature for a fourth set time. Specifically, when the temperature reaches the third set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time, and the detected current temperature is outside the range of the third set temperature. In this case, for example, when the current temperature is lower than the lowest temperature in the range of the third set temperature, the electric rice cooker is heated with the third set heating power so that the temperature of the electric rice cooker reaches the third set temperature. Control the heating element. Then, the above-described flow is repeated until the time during which the temperature maintains the third set temperature reaches the fourth set time. Of course, when the current temperature is lower than the lowest temperature in the range of the third set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power.

  Here, in yet another embodiment, as shown in FIG. 6, when the temperature reaches the fourth set temperature, the steaming module sets the temperature of the electric rice cooker to the fourth set temperature to the fifth set temperature. It is for maintaining time.

  Here, the range of the fourth set temperature is 96 ° C. to 100 ° C., and the range of the fifth set time is 13 to 18 minutes.

  In this embodiment, when the temperature reaches the fourth set temperature, the steaming module maintains the temperature of the electric rice cooker at the fourth set temperature for the fifth set time. Specifically, when the temperature reaches the fourth set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time, and the detected current temperature is outside the range of the fourth set temperature. In this case, for example, when the current temperature is lower than the lowest temperature in the range of the fourth set temperature, the electric rice cooker is heated with the fourth set heating power so that the temperature of the electric rice cooker reaches the fourth set temperature. Control the heating element. And the said flow is repeatedly performed until the time which temperature maintained the 4th setting temperature reaches the 5th setting time. Of course, when the current temperature is lower than the lowest temperature in the range of the fourth set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power. Here, the fourth setting heating power may be the same as the first setting heating power or the third setting heating power.

  In addition, a rice cooking process is complete | finished when the duration which temperature maintained the 4th setting temperature reaches the 5th setting time. In this example, the protein content of japonica rice is not more than the set protein content, and the protein content of this japonica rice is low and the cooked rice is not easily deteriorated, so that the steaming time can be extended as appropriate.

  The electric rice cooker of the present embodiment raises the temperature of the electric rice cooker to the first set temperature by controlling the heating body of the electric rice cooker so that the heating control unit heats with the first set heating power. When the temperature reaches the first set temperature, the temperature maintaining unit maintains the temperature of the electric rice cooker at the first set temperature for the first set time. As a result, japonica rice whose amylose content is larger than the set amylose content and whose protein content is equal to or less than the set protein content is sufficiently absorbed at an appropriate temperature for the first set time. Which is larger than the set amylose content and the protein content is less than the set protein content can prevent the phenomenon that the core remains in the cooked rice due to insufficient water absorption, and the improved water absorption efficiency of the japonica rice makes the cooked rice moderately soft In addition, the texture of cooked rice is improved.

  A fifth embodiment of the electric rice cooker of the present invention will be described based on the fourth embodiment. In the present embodiment, the boiling module includes a first heating control unit and a stop unit.

  The first heating control unit is for raising the temperature to the second set temperature in a second set time by controlling the heating body to heat with the second set heating power.

  Here, the range of the second set time is 4 to 5 minutes, and the range of the second set temperature is 130 ° C to 145 ° C. Preferably, the second set time is 5 minutes, and the second set temperature is 135 ° C., 140 ° C., or the like. In addition, in order to raise the temperature of an electric rice cooker rapidly to 2nd setting temperature, 2nd setting heating power is larger than 1st setting heating power.

  In this embodiment, when the duration time during which the temperature is maintained at the third set temperature reaches the fourth set time, the first heating control unit controls the heating body so as to heat with the second set heating power. The temperature is raised to the second set temperature in the second set time. In this example, the amylose content of japonica rice is larger than the set amylose content, and this japonica rice has a high amylose content and a low amylopectin content, so that the gel strength after gelatinization is large and the viscosity of cooked rice is small. For this reason, by raising the temperature to the second set temperature in the second set time, the temperature rise rate is lowered and the temperature rise time is lengthened, and the amount of heat in the boiling stage is increased, thereby reliably By making it boiled to the core and raising the peak temperature, it collects a sufficient amount of heat to surely burst the starch particles and make the cooked rice sticky.

  The stop unit is for stopping heating when the temperature reaches the second set temperature.

  In this embodiment, when the temperature reaches the second set temperature, the stop unit stops the heating, thereby lowering the temperature of the electric rice cooker.

  The electric rice cooker of the present embodiment raises the temperature to the second set temperature in a second set time by controlling the heating body so that the first heating control unit heats with the second set heating power, When the temperature reaches the second set temperature, the stop unit stops heating. By raising the temperature to the second set temperature in the second set time, the temperature rise rate is decreased to increase the temperature rise time, and by increasing the amount of heat in the boiling stage, the amylose content is set to the set amylose content. Make sure that the larger amount of japonica rice can be boiled to the core.

  A sixth embodiment of the electric rice cooker according to the present invention will be described based on the fourth embodiment. In the present embodiment, the steaming module includes a second heating control unit and a maintenance unit.

  The second heating control unit controls the heating body of the electric rice cooker to heat at the seventh setting time and the sixth setting heating power when the duration of maintaining the fourth setting temperature reaches the sixth setting time. Is for.

  Here, the sixth set time is shorter than the fifth set time, and the seventh set time is shorter than the fifth set time. The range of the sixth set time is 2 to 5 minutes, and the range of the seventh set time is 4 to 6 minutes. Preferably, the seventh set time is 5 minutes.

  In the present embodiment, when the duration of maintaining the fourth set temperature reaches the sixth set time, the heating of the electric rice cooker is heated so that the second heating control unit heats at the seventh set time and the sixth set heating power. By controlling the body, the cooked rice is realized, the release of the scent component is promoted, and the scent and texture of the cooked rice are improved.

  The maintenance unit is for maintaining the temperature of the electric rice cooker at the fourth set temperature for the eighth set time when the temperature reaches the fourth set temperature. The sum of the sixth set time, the seventh set time, and the eighth set time is the fifth set time.

  Here, the range of the eighth set time is 7 to 12 minutes, and the sum of the sixth set time, the seventh set time, and the eighth set time is the fifth set time.

  In the rice cooking control method of the electric rice cooker of the present embodiment, when the duration of maintaining the fourth set temperature reaches the sixth set time, the second heating control unit is heated at the seventh set time and the sixth set heating power. When the heating body of the electric rice cooker is controlled so that the temperature falls to the fourth set temperature, the maintenance unit maintains the temperature of the electric rice cooker at the fourth set temperature for the eighth set time. By controlling the heating body of the electric rice cooker to be heated at the seventh set time and the sixth set heating power, the additional cooking in the steaming stage is realized, and the moisture distribution of the cooked rice is made uniform and the aroma component of japonica rice Is promoted, and the aroma and texture of cooked rice are improved.

  7th Example of the rice cooking control method of the electric rice cooker which concerns on this invention, ie, the rice cooking control method of an electric rice cooker, is described. As shown in FIG. 7, FIG. 7 is a graph of temperature change at each rice cooking stage in a further embodiment of the rice cooking control method of the electric rice cooker of the present invention.

  In a present Example, the rice cooking control method of an electric rice cooker includes a water absorption stage, a temperature rising stage, a heating stage, a boiling stage, and a steaming stage in order. When the amylose content of the japonica rice in the electric rice cooker is less than or equal to the set amylose content and the protein content is greater than the set protein content, the water absorption step includes steps S311 to S312 as described below. .

  In step S311, the temperature of the electric rice cooker is raised to the first set temperature by controlling the heating body of the electric rice cooker to heat with the first set heating power. The range of the first set temperature is 20 ° C to 50 ° C.

  Here, the first set heating power can be appropriately set as necessary. Specifically, the first set heating power is set based on the first set temperature, and by setting the range of the first set temperature to 20 ° C. to 50 ° C., sufficient water absorption for the rice grains of japonica rice is ensured. To improve the texture of cooked rice. In addition, you may set the range of 1st preset temperature to 20 to 30 degreeC, 30 to 40 degreeC, 35 to 45 degreeC, etc.

  In this example, when it is detected that the amylose content of the japonica rice in the kettle is less than or equal to the set amylose content and the protein content is greater than the set protein content, the rice grains of japonica rice sufficiently absorb water Thus, the heating body of the electric rice cooker is controlled so as to be heated with the first set heating power, and the temperature of the electric rice cooker is raised to the first set temperature.

  In addition, when it is detected that rice and water are put in the pot of the electric rice cooker before the water absorption stage, this rice type is detected and acquired. If this rice is japonica rice, Acquire protein content, amylose content, etc., and if the acquired amylose content is less than or equal to the set amylose content and the protein content is greater than the set protein content, that is, the amylose content of the japonica rice is set When it is below amylose content and the protein content of the japonica rice is larger than the set protein content, the above rice cooking control is executed. Specifically, the electric rice cooker determines the type of rice by acquiring the shape of the rice, that is, whether or not this rice is japonica rice, and then the electric rice cooker The protein content and amylose content are detected. Alternatively, the user can input the rice type, protein content, amylose content, and the like on the control panel of the electric rice cooker. In this case, an appropriate button such as a japonica rice selection button can be installed on the control panel of the electric rice cooker. The texture of cooked rice is mainly determined by the rice cooking process, and the protein content and amylose content of rice are the main factors affecting the rice cooking process. It is not possible to ensure that all different rice has a good texture. For this reason, by providing a suitable rice cooking control system based on the protein content and amylose content of rice, it is possible to make rice having different protein content and amylose content as good as possible. . The set amylose content and the set protein content can be appropriately set as necessary. Usually, the range of amylose content of japonica rice is 10% to 20%, and the range of protein content of japonica rice is 4% to 12%, so the set amylose content is set to 15% and the set protein The content can be set to 8%.

  In step S312, when the temperature reaches the first set temperature, the temperature of the electric rice cooker is maintained at the first set temperature for the first set time. The range of the first set time is 21 to 60 minutes.

  The protein content of japonica rice in this example is larger than the set protein content, that is, the protein content of this japonica rice is high, the structure of rice grains is dense, the spacing between starch grains of rice grains is small, and the water absorption rate Therefore, the range of the first set time is set to 21 to 60 minutes. The range of the first setting time can be set to 21 to 30 minutes, 30 to 40 minutes, 30 to 50 minutes, and the like.

  In this embodiment, when it is detected that the temperature of the electric rice cooker has reached the first set temperature, the temperature of the electric rice cooker is maintained at the first set temperature for a first set time. Specifically, when the temperature reaches the first set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time. If the detected current temperature is outside the range of the first set temperature, For example, when the current temperature is lower than the lowest temperature in the range of the first set temperature, the electric rice cooker is heated to be heated with the first set heating power so that the temperature of the electric rice cooker reaches the first set temperature. Control the body. Then, the above flow is repeated until the time during which the temperature maintains the first set temperature reaches the first set time. Of course, when the current temperature is lower than the lowest temperature in the range of the first set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power.

  In this example, maintaining the temperature of the electric rice cooker at the first set temperature for the first set time ensures that the protein content of the japonica rice having a protein content larger than the set protein content is sufficient for the core and its core. Since water can be absorbed, the japonica rice is easily gelatinized in the boiling process, and further, the texture of the cooked rice is improved because the cooked rice has an appropriate softness and texture.

  Further, in one embodiment, as shown in FIG. 7, in the temperature rising stage, the temperature is set to the third setting in the third setting time by controlling the heating body to be heated with the third setting heating power. Raise to temperature.

  Here, the range of the third set time is 2 to 4 minutes, and the range of the third set temperature is 95 ° C to 105 ° C. Preferably, the third set time is 3 minutes and the third set temperature is 100 ° C. The third setting heating power can be appropriately set as necessary. Specifically, the first set heating power is set based on the third set temperature. When the third set heating power is larger than the first set heating power, the temperature is raised to the third set temperature in the third set time.

  In this embodiment, the temperature is raised to the third set temperature in a third set time by controlling the heating body to heat with the third set heating power. Compared with the conventional electric rice cooker, in this example, by increasing the heating rate and quickly increasing the temperature of rice and water, the surface is first gelatinized by the dissolution of starch granules and the surface of the rice grain is sticky It can prevent becoming a lump.

  Here, in a further embodiment, as shown in FIG. 7, in the heating stage, when the temperature reaches the third set temperature, the temperature of the electric rice cooker is set to the third set temperature for a fourth set time. maintain. The range of the fourth set time is 12 to 20 minutes.

  Here, the range of the fourth set time is 12 to 20 minutes. The third set time is preferably 15 minutes and 20 minutes.

  The protein content of japonica rice in this example is larger than the set protein content, and the high protein content of this japonica rice inhibits the binding of starch and water due to the presence of protein and disulfide bonds, Since water molecules bind to the periphery of the starch particles and the endosperm cells to form a coating layer, the cooked cooked rice has increased hardness, so steaming the japonica rice for the fourth set time and heating time By increasing the amount of rice, the expansion of the rice grains is promoted as much as possible, the hardness of the cooked rice is reduced, and the rice grains are softened.

  In the present embodiment, when the temperature reaches the third set temperature, the temperature of the electric rice cooker is maintained at the third set temperature for a fourth set time. Specifically, when the temperature reaches the third set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time, and the detected current temperature is outside the range of the third set temperature. In this case, for example, when the current temperature is lower than the lowest temperature in the range of the third set temperature, the electric rice cooker is heated with the third set heating power so that the temperature of the electric rice cooker reaches the third set temperature. Control the heating element. Then, the above-described flow is repeated until the time during which the temperature maintains the third set temperature reaches the fourth set time. Of course, when the current temperature is lower than the lowest temperature in the range of the third set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power.

  Here, in yet another embodiment, as shown in FIG. 7, in the steaming stage, when the temperature reaches the fourth set temperature, the temperature of the electric rice cooker is set to the fourth set temperature. Keep time.

  Here, the range of the fourth set temperature is 96 ° C. to 100 ° C., and the range of the fifth set time is 8 to 13 minutes.

  In the present embodiment, when the temperature reaches the fourth set temperature, the temperature of the electric rice cooker is maintained at the fourth set temperature for the fifth set time. Specifically, when the temperature reaches the fourth set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time, and the detected current temperature is outside the range of the fourth set temperature. In this case, for example, when the current temperature is lower than the lowest temperature in the range of the fourth set temperature, the electric rice cooker is heated with the fourth set heating power so that the temperature of the electric rice cooker reaches the fourth set temperature. Control the heating element. Then, the above flow is repeated until the time during which the temperature maintains the fourth set temperature reaches the fifth set time. Of course, when the current temperature is lower than the lowest temperature in the range of the fourth set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power. Here, the fourth setting heating power may be the same as the first setting heating power or the third setting heating power.

  In addition, a rice cooking process is complete | finished when the duration which temperature maintained the 4th setting temperature reaches the 5th setting time. Since the protein content of japonica rice in this example is greater than the set protein content, this japonica rice has a high protein content, and the high protein content tends to degrade the cooked rice, so it is not appropriate that the steaming time is long. .

  The rice cooker control method of the electric rice cooker of this embodiment raises the temperature of the electric rice cooker to the first set temperature by controlling the heating body of the electric rice cooker to heat with the first set heating power. When the temperature reaches the first set temperature, the temperature of the electric rice cooker is maintained at the first set temperature for the first set time. As a result, japonica rice whose amylose content and protein content is larger than the set protein content sufficiently absorbs water at an appropriate temperature for the first set time, so that the amylose content is less than the set amylose content. And the protein content is higher than the set protein content. The insufficient water absorption of japonica rice can prevent the core from being left in the cooked rice, the water absorption efficiency of japonica rice improves the texture of the cooked rice, and the rice A feeling improves.

  An eighth embodiment of the rice cooking control method for an electric rice cooker according to the present invention will be described based on the seventh embodiment. In this embodiment, the boiling stage includes the following steps S321 to S322.

  In step S321, the temperature is raised to the second set temperature in a second set time by controlling the heating body to heat with the second set heating power.

  Here, the range of the second set time is 2 to 3 minutes, and the range of the second set temperature is 120 ° C to 130 ° C. Preferably, the second set time is 3 minutes, and the second set temperature is 125 ° C., 130 ° C., or the like. In addition, in order to raise the temperature of an electric rice cooker rapidly to 2nd setting temperature, 2nd setting heating power is larger than 1st setting heating power.

  In this embodiment, when the duration time during which the temperature is maintained at the third set temperature reaches the fourth set time, the heating body is controlled so as to be heated at the second set heating power. The temperature is raised to a second set temperature. The amylose content of the japonica rice in this example is less than or equal to the set amylose content. Since this japonica rice has a low amylose content and a high amylopectin content, the viscosity of cooked rice tends to increase due to excessive elution of amylopectin. For this reason, by increasing the speed of the heating stage, reducing the amount of heat in the boiling stage, and increasing the amount of heat in the boiling stage, it ensures that the rice core is boiled and prevents the rice from being too soft due to excessive gelatinization. .

  In step S322, heating is stopped when the temperature reaches the second set temperature.

  In this embodiment, the temperature of the electric rice cooker is lowered by stopping heating when the temperature reaches the second set temperature.

  The rice cooking control method of the electric rice cooker of the present embodiment raises the temperature to the second set temperature in the second set time by controlling the heating body to heat with the second set heating power, When the temperature reaches the second set temperature, the heating is stopped. By raising the temperature to the second set temperature in the second set time, the temperature rise time is increased to reduce the temperature rise time, and by reducing the amount of heat in the boiling stage, the amylose content is set to the set amylose content. The following japonica rice ensures that it can be boiled to the core and prevents the rice from being too soft due to excessive gelatinization.

  A ninth embodiment of the rice cooking control method for an electric rice cooker according to the present invention will be described based on the seventh embodiment. In the present embodiment, the steaming stage includes the following steps S331 to S332.

  In step S331, the heating body of the electric rice cooker is controlled so as to be heated with the sixth set heating power for the seventh set time when the duration of maintaining the fourth set temperature reaches the sixth set time.

  Here, the sixth set time is shorter than the fifth set time, and the seventh set time is shorter than the fifth set time. The range of the sixth set time is 2 to 4 minutes, and the range of the seventh set time is 3 to 4 minutes. Preferably, the seventh set time is 3 minutes.

  In a present Example, when the duration which maintained the 4th setting temperature reaches the 6th setting time, by controlling the heating body of the said electric rice cooker to heat with the 7th setting time and the 6th setting heating power Realizes the additional cooking of cooked rice, promotes the release of scent components, and improves the scent and texture of cooked rice.

  In step S332, when the temperature reaches the fourth set temperature, the temperature of the electric rice cooker is maintained at the fourth set temperature for the eighth set time. The sum of the sixth set time, the seventh set time, and the eighth set time is the fifth set time.

  Here, the range of the eighth set time is 2 to 8 minutes, and the sum of the sixth set time, the seventh set time, and the eighth set time is the fifth set time.

  In the rice cooker control method of the electric rice cooker of the present embodiment, when the duration of maintaining the fourth set temperature reaches the sixth set time, the electric rice cooker is heated at the seventh set time and the sixth set heating power. When the heater of the cooker is controlled and the temperature falls to the fourth set temperature, the temperature of the electric rice cooker is maintained at the fourth set temperature for the eighth set time. By controlling the heating body of the electric rice cooker to be heated at the seventh set time and the sixth set heating power, the additional cooking in the steaming stage is realized, and the moisture distribution of the cooked rice is made uniform and the aroma component of japonica rice Is promoted, and the aroma and texture of cooked rice are improved.

  The present invention further provides a seventh embodiment of the electric rice cooker, that is, the electric rice cooker.

  In this embodiment, the electric rice cooker includes a water absorption module, a temperature raising module, a heating module, a boiling module, and a steaming module. When the amylose content of the japonica rice in the electric rice cooker is less than or equal to the set amylose content and the protein content is greater than the set protein content, the water absorption module includes a heating control unit and a temperature maintaining unit.

  A heating control unit is for raising the temperature of the said electric rice cooker to 1st setting temperature by controlling the heating body of the said electric rice cooker to heat with 1st setting heating power. The range of the first set temperature is 20 ° C to 50 ° C.

  Here, the first set heating power can be appropriately set as necessary. Specifically, the first set heating power is set based on the first set temperature, and by setting the range of the first set temperature to 20 ° C. to 50 ° C., sufficient water absorption is ensured for the rice grains of japonica rice. To improve the texture of cooked rice. In addition, you may set the range of 1st preset temperature to 20 to 30 degreeC, 30 to 40 degreeC, 35 to 45 degreeC, etc.

  In this example, when it is detected that the amylose content of the japonica rice in the pot is equal to or less than the set amylose content and the protein content is greater than the set protein content, the heating control unit The temperature of the electric rice cooker is raised to the first set temperature by controlling the heating body of the electric rice cooker so that the water is sufficiently absorbed by the first set heating power.

  In addition, when it is detected that rice and water are put in the pot of the electric rice cooker before the water absorption stage, this rice type is detected and acquired. If this rice is japonica rice, Acquire protein content, amylose content, etc., and if the acquired amylose content is less than or equal to the set amylose content and the protein content is greater than the set protein content, that is, the amylose content of the japonica rice is set When it is below amylose content and the protein content of the japonica rice is larger than the set protein content, the above rice cooking control is executed. Specifically, the electric rice cooker determines the type of this rice by acquiring the shape of the rice, that is, whether or not this rice is japonica rice, and then the protein content of the rice in the detection module, Amylose content can be detected. Alternatively, the user can input the rice type, protein content, amylose content, and the like on the control panel of the electric rice cooker. Specifically, a corresponding button such as a japonica rice selection button can be installed on the control panel of the electric rice cooker. The texture of cooked rice is mainly determined by the rice cooking process, and the protein content and amylose content of rice are the main factors affecting the rice cooking process. It is not possible to ensure that all different rice has a good texture. For this reason, by providing a suitable rice cooking control system based on the protein content and amylose content of rice, it is possible to make rice having different protein content and amylose content as good as possible. . The set amylose content and the set protein content can be appropriately set as necessary. Usually, the range of amylose content of japonica rice is 10% to 20%, and the range of protein content of japonica rice is 4% to 12%, so the set amylose content is set to 15% and the set protein The content can be set to 8%.

  The temperature maintaining unit is for maintaining the temperature of the electric rice cooker at the first set temperature for the first set time when the temperature reaches the first set temperature. The range of the first set time is 21 to 60 minutes.

  The protein content of japonica rice in this example is larger than the set protein content, that is, the protein content of this japonica rice is high, the structure of rice grains is dense, the spacing between starch grains of rice grains is small, and the water absorption rate Therefore, the range of the first set time is set to 21 to 60 minutes. The range of the first setting time can be set to 21 to 30 minutes, 30 to 40 minutes, 30 to 50 minutes, and the like.

  In this embodiment, when it is detected that the temperature of the electric rice cooker has reached the first set temperature, the temperature of the electric rice cooker is maintained at the first set temperature for a first set time. Specifically, when the temperature reaches the first set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time. If the detected current temperature is outside the range of the first set temperature, For example, when the current temperature is lower than the lowest temperature in the range of the first set temperature, the electric rice cooker is heated to be heated with the first set heating power so that the temperature of the electric rice cooker reaches the first set temperature. Control the body. Then, the above flow is repeated until the time during which the temperature maintains the first set temperature reaches the first set time. Of course, when the current temperature is lower than the lowest temperature in the range of the first set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power.

  In this embodiment, the temperature maintaining unit maintains the temperature of the electric rice cooker at the first set temperature for the first set time, so that the protein content of the japonica rice with the protein content larger than the set protein content and the core can be reliably Can sufficiently absorb water, so that the japonica rice is easily gelatinized in the boiling process, and the texture of the cooked rice is softened, thereby improving the texture of the cooked rice.

  Furthermore, in one embodiment, as shown in FIG. 7, the temperature raising module controls the heating body to heat with a third set heating power, thereby setting the temperature for a third set time in a third set time. The temperature is raised to a temperature.

  Here, the range of the third set time is 2 to 4 minutes, and the range of the third set temperature is 95 ° C to 105 ° C. Preferably, the third set time is 3 minutes and the third set temperature is 100 ° C. The third setting heating power can be appropriately set as necessary. Specifically, the first set heating power can be set based on the third set temperature. When the third set heating power is larger than the first set heating power, the temperature is raised to the third set temperature in the third set time.

  In the present embodiment, the temperature is raised to the third set temperature in the third set time by controlling the heating body so that the temperature raising module is heated with the third set heating power. Compared with a conventional electric rice cooker, in this example, the surface of the rice grain is first gelatinized by elution of starch granules by rapidly increasing the temperature of rice and water by increasing the temperature rising rate. It can prevent stickiness and clumping.

  Here, in a further embodiment, as shown in FIG. 7, when the temperature reaches a third set temperature, the heating module changes the temperature of the electric rice cooker to the third set temperature for a fourth set time. It is for maintaining. The range of the fourth set time is 12 to 20 minutes.

  Here, the range of the fourth set time is 12 to 20 minutes. The third set time is preferably 15 minutes and 20 minutes.

  The protein content of japonica rice in this example is larger than the set protein content, and the high protein content of this japonica rice inhibits the binding of starch and water due to the presence of protein and disulfide bonds, Since water molecules bind to the periphery of the starch particles and the endosperm cells to form a coating layer, the cooked cooked rice has increased hardness, so steaming the japonica rice for the fourth set time and heating time By increasing the amount of rice, the expansion of the rice grains is promoted as much as possible, the hardness of the cooked rice is reduced, and the rice grains are softened.

  In this embodiment, when the temperature reaches the third set temperature, the heating module maintains the temperature of the electric rice cooker at the third set temperature for a fourth set time. Specifically, when the temperature reaches the third set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time, and the detected current temperature is outside the range of the third set temperature. In this case, for example, when the current temperature is lower than the lowest temperature in the range of the third set temperature, the electric rice cooker is heated with the third set heating power so that the temperature of the electric rice cooker reaches the third set temperature. Control the heating element. Then, the above-described flow is repeated until the time during which the temperature maintains the third set temperature reaches the fourth set time. Of course, when the current temperature is lower than the lowest temperature in the range of the third set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power.

  Here, in yet another embodiment, as shown in FIG. 7, when the temperature reaches the fourth set temperature, the steaming module sets the temperature of the electric rice cooker to the fourth set temperature to the fifth set temperature. It is for maintaining time.

  Here, the range of the fourth set temperature is 96 ° C. to 100 ° C., and the range of the fifth set time is 8 to 13 minutes.

  In this embodiment, when the temperature reaches the fourth set temperature, the steaming module maintains the temperature of the electric rice cooker at the fourth set temperature for the fifth set time. Specifically, when the temperature reaches the fourth set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time, and the detected current temperature is outside the range of the fourth set temperature. In this case, for example, when the current temperature is lower than the lowest temperature in the range of the fourth set temperature, the electric rice cooker is heated with the fourth set heating power so that the temperature of the electric rice cooker reaches the fourth set temperature. Control the heating element. Then, the above flow is repeated until the time during which the temperature maintains the fourth set temperature reaches the fifth set time. Of course, when the current temperature is lower than the lowest temperature in the range of the fourth set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power. Here, the fourth setting heating power may be the same as the first setting heating power or the third setting heating power.

  In addition, a rice cooking process is complete | finished when the duration which temperature maintained the 4th setting temperature reaches the 5th setting time. Since the protein content of japonica rice in this example is greater than the set protein content, this japonica rice has a high protein content, and the high protein content tends to degrade the cooked rice, so it is not appropriate that the steaming time is long. .

  The electric rice cooker of the present embodiment raises the temperature of the electric rice cooker to the first set temperature by controlling the heating body of the electric rice cooker so that the heating control unit heats with the first set heating power. When the temperature reaches the first set temperature, the temperature maintaining unit maintains the temperature of the electric rice cooker at the first set temperature for a first set time. As a result, japonica rice whose amylose content is not more than the set amylose content and whose protein content is larger than the set protein content is sufficiently absorbed at an appropriate temperature for the first set time, so that the amylose content Is less than the set amylose content and the protein content is greater than the set protein content. This can prevent the phenomenon that the core remains in the cooked rice due to insufficient water absorption of the cooked rice, and the texture of the cooked rice is improved by improving the water absorption efficiency of the cooked rice. It becomes softer and the texture of cooked rice is improved.

  An eighth embodiment of the electric rice cooker of the present invention will be described based on the seventh embodiment. In the present embodiment, the boiling module includes a first heating control unit and a stop unit.

  The first heating control unit is for controlling the heating body to heat with the second set heating power and raising the temperature to the second set temperature in a second set time.

  Here, the range of the second set time is 2 to 3 minutes, and the range of the second set temperature is 120 ° C to 130 ° C. Preferably, the second set time is 3 minutes, and the second set temperature is 125 ° C., 130 ° C., or the like. In addition, in order to raise the temperature of an electric rice cooker rapidly to 2nd setting temperature, 2nd setting heating power is larger than 1st setting heating power.

  In this embodiment, when the duration time during which the temperature is maintained at the third set temperature reaches the fourth set time, the first heating control unit controls the heating body so as to heat with the second set heating power. The temperature is raised to the second set temperature in the second set time. The amylose content of the japonica rice in this example is less than or equal to the set amylose content. Since this japonica rice has a low amylose content and a high amylopectin content, the viscosity of cooked rice tends to increase due to excessive elution of amylopectin. For this reason, by increasing the speed of the heating stage, reducing the amount of heat in the boiling stage, and increasing the amount of heat in the boiling stage, the rice core is surely boiled and the rice is prevented from being too soft due to excessive gelatinization. .

  The stop unit is for stopping heating when the temperature reaches the second set temperature.

  In this embodiment, when the temperature reaches the second set temperature, the stop unit stops the heating, thereby lowering the temperature of the electric rice cooker.

  The electric rice cooker of the present embodiment raises the temperature to the second set temperature in a second set time by controlling the heating body so that the first heating control unit heats with the second set heating power, When the temperature reaches the second set temperature, the stop unit stops heating. By raising the temperature to the second set temperature in the second set time, the temperature rise time is increased to reduce the temperature rise time, and by reducing the amount of heat in the boiling stage, the amylose content is set to the set amylose content. Make sure that the core of the following japonica rice can be boiled and prevent the rice from being too soft due to excessive gelatinization.

  A ninth embodiment of the electric rice cooker according to the present invention will be described based on the seventh embodiment. In the present embodiment, the steaming module includes a second heating control unit and a maintenance unit.

  The second heating control unit controls the heating body of the electric rice cooker to heat at the sixth set heating power for the seventh set time when the duration of maintaining the fourth set temperature reaches the sixth set time. Is to do.

  Here, the sixth set time is shorter than the fifth set time, and the seventh set time is shorter than the fifth set time. The range of the sixth set time is 2 to 4 minutes, and the range of the seventh set time is 3 to 4 minutes. Preferably, the seventh set time is 3 minutes.

  In the present embodiment, when the duration of maintaining the fourth set temperature reaches the sixth set time, the heating of the electric rice cooker is heated so that the second heating control unit heats at the seventh set time and the sixth set heating power. By controlling the body, the cooked rice is realized, the release of the scent component is promoted, and the scent and texture of the cooked rice are improved.

  The maintenance unit is for maintaining the temperature of the electric rice cooker at the fourth set temperature for the eighth set time when the temperature reaches the fourth set temperature. The sum of the sixth set time, the seventh set time, and the eighth set time is the fifth set time.

  Here, the range of the eighth set time is 2 to 8 minutes, and the sum of the sixth set time, the seventh set time, and the eighth set time is the fifth set time.

  In the rice cooking control method of the electric rice cooker of the present embodiment, when the duration of maintaining the fourth set temperature reaches the sixth set time, the second heating control unit is set at the seventh set time and the sixth set heating power. When the heating body of the electric rice cooker is controlled to be heated and the temperature falls to the fourth set temperature, the maintenance unit maintains the temperature of the electric rice cooker at the fourth set temperature for the eighth set time. By controlling the heating body of the electric rice cooker to be heated at the seventh set time and the sixth set heating power, the additional cooking in the steaming stage is realized, and the moisture distribution of the cooked rice is made uniform and the aroma component of japonica rice Is promoted, and the aroma and texture of cooked rice are improved.

  The 10th Example of the rice cooking control method of the electric rice cooker which concerns on this invention, ie, the rice cooking control method of an electric rice cooker, is demonstrated. As shown in FIG. 8, FIG. 8 is a graph of temperature changes at each rice cooking stage in still another embodiment of the rice cooking control method of the electric rice cooker of the present invention.

  In a present Example, the rice cooking control method of an electric rice cooker includes a water absorption stage, a temperature rising stage, a heating stage, a boiling stage, and a steaming stage in order. When the amylose content of the japonica rice in the electric rice cooker is greater than the set amylose content and the protein content is greater than the set protein content, the water absorption step includes steps S411 to S412 as described below. .

  In step S411, the temperature of the electric rice cooker is raised to the first set temperature by controlling the heating body of the electric rice cooker to heat with the first set heating power. The range of the first set temperature is 50 ° C to 80 ° C.

  Here, the first set heating power can be appropriately set as necessary. Specifically, the first set heating power is set based on the first set temperature, and by setting the range of the first set temperature to 50 ° C. to 80 ° C., sufficient water absorption for the rice grains of japonica rice is ensured. To improve the texture of cooked rice. In addition, you may set the range of 1st preset temperature to 70 to 80 degreeC, 65 to 80 degreeC, and 65 to 70 degreeC.

  In this example, when it is detected that the amylose content of the japonica rice in the pot is larger than the set amylose content and the protein content is larger than the set protein content, the rice grains of japonica rice sufficiently absorb water Thus, the heating body of the electric rice cooker is controlled so as to be heated with the first set heating power, and the temperature of the electric rice cooker is raised to the first set temperature.

  In addition, when it is detected that rice and water are put in the pot of the electric rice cooker before the water absorption stage, this rice type is detected and acquired. If this rice is japonica rice, Acquire protein content, amylose content, etc., and if the acquired amylose content is greater than the set amylose content and the protein content is greater than the set protein content, that is, the amylose content of the japonica rice is set When the protein content of the japonica rice is greater than the amylose content and greater than the set protein content, the above rice cooking control is executed. Specifically, the electric rice cooker determines the type of rice by acquiring the shape of the rice, that is, whether or not this rice is japonica rice, and then the electric rice cooker The protein content and amylose content are detected. Alternatively, the user can input the rice type, protein content, amylose content, and the like on the control panel of the electric rice cooker. In this case, an appropriate button such as a japonica rice selection button can be installed on the control panel of the electric rice cooker. The texture of cooked rice is mainly determined by the rice cooking process, and the protein content and amylose content of rice are the main factors affecting the rice cooking process. It is not possible to ensure that all different rice has a good texture. For this reason, by providing a suitable rice cooking control system based on the protein content and amylose content of rice, it is possible to make rice having different protein content and amylose content as good as possible. . The set amylose content and the set protein content can be appropriately set as necessary. Usually, the range of amylose content of japonica rice is 10% to 20%, and the range of protein content of japonica rice is 4% to 12%, so the set amylose content is set to 15% and the set protein The content can be set to 8%.

  In step S412, when the temperature reaches the first set temperature, the temperature of the electric rice cooker is maintained at the first set temperature for the first set time. The range of the first set time is 21 to 60 minutes.

  The protein content of japonica rice in this example is larger than the set protein content, that is, the protein content of this japonica rice is high, the structure of rice grains is dense, the spacing between starch grains of rice grains is small, and the water absorption rate Therefore, the range of the first set time is set to 21 to 60 minutes. The range of the first setting time can be set to 21 to 30 minutes, 30 to 40 minutes, 30 to 50 minutes, and the like.

  In this embodiment, when it is detected that the temperature of the electric rice cooker has reached the first set temperature, the temperature of the electric rice cooker is maintained at the first set temperature for a first set time. Specifically, when the temperature reaches the first set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time. If the detected current temperature is outside the range of the first set temperature, For example, when the current temperature is lower than the lowest temperature in the range of the first set temperature, the electric rice cooker is heated to be heated with the first set heating power so that the temperature of the electric rice cooker reaches the first set temperature. Control the body. Then, the above flow is repeated until the time during which the temperature maintains the first set temperature reaches the first set time. Of course, when the current temperature is lower than the lowest temperature in the range of the first set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power.

  In this example, maintaining the temperature of the electric rice cooker at the first set temperature for the first set time ensures that the protein content of the japonica rice having a protein content larger than the set protein content is sufficient for the core and its core. Since water can be absorbed, the japonica rice is easily gelatinized in the boiling process, and further, the texture of the cooked rice is improved because the cooked rice has an appropriate softness and texture.

  Further, in one embodiment, as shown in FIG. 8, in the temperature rising stage, the temperature is set for the third setting time in the third setting time by controlling the heating body to be heated with the third setting heating power. Raise to temperature.

  Here, the range of the third set time is 5 to 6 minutes, and the range of the third set temperature is 95 ° C to 105 ° C. Preferably, the third set time is 6 minutes and the third set temperature is 100 ° C. The third setting heating power can be appropriately set as necessary. Specifically, the first set heating power is set based on the third set temperature. When the third set heating power is larger than the first set heating power, the temperature is raised to the third set temperature in the third set time.

  In the present embodiment, the temperature is raised to the third set temperature in the third set time by controlling the heating body to heat with the third set heating power. Compared with the conventional electric rice cooker, in this example, the rate of temperature rise of rice and water is reduced so that heat is uniformly transferred to the internal components of the rice grain, thereby ensuring that the rice grain is inside from the outside. Until evenly gelatinized.

  Here, in a further embodiment, as shown in FIG. 8, in the heating stage, when the temperature reaches the third set temperature, the temperature of the electric rice cooker is set to the third set temperature for a fourth set time. maintain. The range of the fourth set time is 12 to 20 minutes.

  Here, the range of the fourth set time is 12 to 20 minutes. The third set time is preferably 15 minutes and 20 minutes.

  The protein content of japonica rice in this example is larger than the set protein content, and the high protein content of this japonica rice inhibits the binding of starch and water due to the presence of protein and disulfide bonds, Since water molecules bind to the periphery of the starch particles and the endosperm cells to form a coating layer, the cooked cooked rice has increased hardness, so steaming the japonica rice for the fourth set time and heating time By increasing the amount of rice, the expansion of the rice grains is promoted as much as possible, the hardness of the cooked rice is reduced, and the rice grains are softened.

  In this embodiment, when the temperature reaches the third set temperature, the temperature of the electric rice cooker is maintained at the third set temperature for a fourth set time. Specifically, when the temperature reaches the third set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time, and the detected current temperature is outside the range of the third set temperature. In this case, for example, when the current temperature is lower than the lowest temperature in the range of the third set temperature, the electric rice cooker is heated with the third set heating power so that the temperature of the electric rice cooker reaches the third set temperature. Control the heating element. Then, the above-described flow is repeated until the time during which the temperature maintains the third set temperature reaches the fourth set time. Of course, when the current temperature is lower than the lowest temperature in the range of the third set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power.

  Here, in yet another embodiment, as shown in FIG. 8, when the temperature reaches the fourth set temperature, the temperature of the electric rice cooker is set to the fourth set temperature as the fifth set temperature. Keep time.

  Here, the range of the fourth set temperature is 96 ° C. to 100 ° C., and the range of the fifth set time is 8 to 13 minutes.

  In the present embodiment, when the temperature reaches the fourth set temperature, the temperature of the electric rice cooker is maintained at the fourth set temperature for the fifth set time. Specifically, when the temperature reaches the fourth set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time, and the detected current temperature is outside the range of the fourth set temperature. In this case, for example, when the current temperature is lower than the lowest temperature in the range of the fourth set temperature, the electric rice cooker is heated with the fourth set heating power so that the temperature of the electric rice cooker reaches the fourth set temperature. Control the heating element. Then, the above flow is repeated until the time during which the temperature maintains the fourth set temperature reaches the fifth set time. Of course, when the current temperature is lower than the lowest temperature in the range of the fourth set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power. Here, the fourth setting heating power may be the same as the first setting heating power or the third setting heating power.

  In addition, a rice cooking process is complete | finished when the duration which temperature maintained the 4th setting temperature reaches the 5th setting time. Since the protein content of japonica rice in this example is greater than the set protein content, this japonica rice has a high protein content, and the high protein content tends to degrade the cooked rice, so it is not appropriate that the steaming time is long. .

  The rice cooker control method of the electric rice cooker of this embodiment raises the temperature of the electric rice cooker to the first set temperature by controlling the heating body of the electric rice cooker to heat with the first set heating power. When the temperature reaches the first set temperature, the temperature of the electric rice cooker is maintained at the first set temperature for the first set time. As a result, japonica rice having an amylose content larger than the set amylose content and a protein content larger than the set protein content sufficiently absorbs water at an appropriate temperature for the first set time. Is greater than the set amylose content and the protein content is greater than the set protein content. This can prevent the phenomenon that cores remain in the cooked rice due to insufficient water absorption of the japonica rice and improve the water absorption efficiency of the japonica rice. It becomes softer and the texture of cooked rice is improved.

  An eleventh embodiment of the rice cooking control method for an electric rice cooker according to the present invention will be described based on the tenth embodiment. In the present embodiment, the boiling stage includes the following steps S421 to S422.

  In step S421, the temperature is raised to the second set temperature in the second set time by controlling the heating body to heat with the second set heating power.

  Here, the range of the second set time is 4 to 5 minutes, and the range of the second set temperature is 130 ° C to 145 ° C. Preferably, the second set time is 5 minutes, and the second set temperature is 135 ° C., 140 ° C., or the like. In order to quickly raise the temperature of the electric rice cooker to the second set temperature, the second set heating power is larger than the first set heating power.

  In this embodiment, when the duration time during which the temperature is maintained at the third set temperature reaches the fourth set time, the heating body is controlled so as to be heated at the second set heating power. The temperature is raised to a second set temperature. In this example, the amylose content of japonica rice is larger than the set amylose content, and this japonica rice has a high amylose content and a low amylopectin content, so that the gel strength after gelatinization is large and the viscosity of cooked rice is small. For this reason, by raising the temperature to the second set temperature in the second set time, the temperature rise rate is lowered and the temperature rise time is lengthened, and the amount of heat in the boiling stage is increased, thereby reliably By making it boiled to the core and raising the peak temperature, it collects a sufficient amount of heat to surely burst the starch particles and make the cooked rice sticky.

  In step S422, when the temperature reaches the second set temperature, heating is stopped.

  In this embodiment, the temperature of the electric rice cooker is lowered by stopping heating when the temperature reaches the second set temperature.

  The rice cooking control method of the electric rice cooker of the present embodiment increases the temperature to the second set temperature in the second set time by controlling the heating body to heat with the second set heating power, and the temperature When the temperature reaches the second set temperature, heating is stopped. By raising the temperature to the second set temperature in the second set time, the temperature rise rate is decreased to increase the temperature rise time, and by increasing the amount of heat in the boiling stage, the amylose content is set to the set amylose content. Make sure that the larger amount of japonica rice can be boiled to the core.

  Based on a 10th Example, the 12th Example of the rice cooking control method of the electric rice cooker of this invention is described. In the present embodiment, the steaming stage includes the following steps S431 to S432.

  In step S431, the heating body of the electric rice cooker is controlled to heat with the sixth set heating power for the seventh set time when the duration of maintaining the fourth set temperature reaches the sixth set time.

  Here, the sixth set time is shorter than the fifth set time, and the seventh set time is shorter than the fifth set time. The range of the sixth set time is 2 to 4 minutes, and the range of the seventh set time is 3 to 4 minutes. Preferably, the seventh set time is 3 minutes.

  In a present Example, when the duration which maintained the 4th setting temperature reaches the 6th setting time, by controlling the heating body of the said electric rice cooker to heat with the 7th setting time and the 6th setting heating power Realizes the additional cooking of cooked rice, promotes the release of scent components, and improves the scent and texture of cooked rice.

  In step S432, when the temperature reaches the fourth set temperature, the temperature of the electric rice cooker is maintained at the fourth set temperature for the eighth set time. The sum of the sixth set time, the seventh set time, and the eighth set time is the fifth set time.

  Here, the range of the eighth set time is 2 to 8 minutes, and the sum of the sixth set time, the seventh set time, and the eighth set time is the fifth set time.

  In the rice cooking control method of the electric rice cooker according to the present embodiment, when the duration of maintaining the fourth set temperature reaches the sixth set time, the heating body of the electric rice cooker is controlled at the seventh set time by the sixth set time. When heated with the set heating power and the temperature reaches the fourth set temperature, the temperature of the electric rice cooker is maintained at the fourth set temperature in the eighth set time. Thereby, the heating body of the electric rice cooker is controlled in the seventh set time and heated with the sixth set heating power to realize the additional cooking in the steaming stage, and the water distribution of the cooked rice is made uniform and the japonica rice It promotes the release of scent components and improves the scent and texture of cooked rice.

  The present invention further provides a tenth embodiment of an electric rice cooker, that is, an electric rice cooker.

  In this embodiment, the electric rice cooker includes a water absorption module, a temperature raising module, a heating module, a boiling module, and a steaming module. When the amylose content of the japonica rice in the electric rice cooker is larger than the set amylose content and the protein content is larger than the set protein content, the water absorption module has the following heating control unit and temperature maintenance. With units.

  A heating control unit is for raising the temperature of the said electric rice cooker to 1st setting temperature by controlling the heating body of the said electric rice cooker to heat with 1st setting heating power. The range of the first set temperature is 50 ° C to 80 ° C.

  Here, the first set heating power can be appropriately set as necessary. Specifically, the first set heating power is set based on the first set temperature, and by setting the range of the first set temperature to 50 ° C. to 80 ° C., sufficient water absorption is ensured for the rice grains of japonica rice. To improve the texture of cooked rice. In addition, you may set the range of 1st preset temperature to 70 to 80 degreeC, 65 to 80 degreeC, and 65 to 70 degreeC.

  In this example, when it is detected that the amylose content of the japonica rice in the pot is larger than the set amylose content and the protein content is larger than the set protein content, the heating control unit The temperature of the electric rice cooker is raised to the first set temperature by controlling the heating body of the electric rice cooker so that the water is sufficiently absorbed by the first set heating power.

  In addition, when it is detected that rice and water are put in the pot of the electric rice cooker before the water absorption stage, this rice type is detected and acquired. If this rice is japonica rice, Acquire protein content, amylose content, etc., and if the acquired amylose content is greater than the set amylose content and the protein content is greater than the set protein content, that is, the amylose content of the japonica rice is set When the protein content of the japonica rice is greater than the amylose content and greater than the set protein content, the above rice cooking control is executed. Specifically, the electric rice cooker determines the type of this rice by acquiring the shape of the rice, that is, whether or not this rice is japonica rice, and then the protein content of the rice in the detection module, Amylose content can be detected. Alternatively, the user can input the rice type, protein content, amylose content, and the like on the control panel of the electric rice cooker. Specifically, a corresponding button such as a japonica rice selection button can be installed on the control panel of the electric rice cooker. The texture of cooked rice is mainly determined by the rice cooking process, and the protein content and amylose content of rice are the main factors affecting the rice cooking process. It is not possible to ensure that all different rice has a good texture. For this reason, by providing a suitable rice cooking control system based on the protein content and amylose content of rice, it is possible to make rice having different protein content and amylose content as good as possible. . The set amylose content and the set protein content can be appropriately set as necessary. Usually, the range of amylose content of japonica rice is 10% to 20%, and the range of protein content of japonica rice is 4% to 12%, so the set amylose content is set to 15% and the set protein The content can be set to 8%.

  The temperature maintaining unit is for maintaining the temperature of the electric rice cooker at the first set temperature for the first set time when the temperature reaches the first set temperature. The range of the first set time is 21 to 60 minutes.

  The protein content of japonica rice in this example is larger than the set protein content, that is, the protein content of this japonica rice is high, the structure of rice grains is dense, the spacing between starch grains of rice grains is small, and the water absorption rate Therefore, the range of the first set time is set to 21 to 60 minutes. The range of the first setting time can be set to 21 to 30 minutes, 30 to 40 minutes, 30 to 50 minutes, and the like.

  In this embodiment, when it is detected that the temperature of the electric rice cooker has reached the first set temperature, the temperature of the electric rice cooker is maintained at the first set temperature for a first set time. Specifically, when the temperature reaches the first set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time. If the detected current temperature is outside the range of the first set temperature, For example, when the current temperature is lower than the lowest temperature in the range of the first set temperature, the electric rice cooker is heated to be heated with the first set heating power so that the temperature of the electric rice cooker reaches the first set temperature. Control the body. Then, the above flow is repeated until the time during which the temperature maintains the first set temperature reaches the first set time. Of course, when the current temperature is lower than the lowest temperature in the range of the first set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power.

  In this embodiment, the temperature maintaining unit maintains the temperature of the electric rice cooker at the first set temperature for the first set time, so that the protein content of the japonica rice with the protein content larger than the set protein content and the core can be reliably Can sufficiently absorb water, so that the japonica rice is easily gelatinized in the boiling process, and the texture of the cooked rice is softened, thereby improving the texture of the cooked rice.

  Furthermore, in one embodiment, as shown in FIG. 8, the temperature raising module controls the heating body to heat with a third set heating power, thereby setting the temperature for a third set time in a third set time. This is to raise the temperature.

  Here, the range of the third set time is 5 to 6 minutes, and the range of the third set temperature is 95 ° C to 105 ° C. Preferably, the third set time is 6 minutes and the third set temperature is 100 ° C. The third setting heating power can be appropriately set as necessary. Specifically, the first set heating power can be set based on the third set temperature. When the third set heating power is larger than the first set heating power, the temperature is raised to the third set temperature in the third set time.

  In the present embodiment, the temperature is raised to the third set temperature in the third set time by controlling the heating body so that the temperature raising module is heated with the third set heating power. Compared with the conventional electric rice cooker, in this example, the rate of temperature rise of rice and water is reduced so that heat is uniformly transferred to the internal components of the rice grain, thereby ensuring that the rice grain is inside from the outside. Until evenly gelatinized.

  Here, in a further embodiment, as shown in FIG. 8, when the temperature reaches the third set temperature, the heating module changes the temperature of the electric rice cooker to the third set temperature for a fourth set time. It is for maintaining. The range of the fourth set time is 12 to 20 minutes.

  Here, the range of the fourth set time is 12 to 20 minutes. The third set time is preferably 15 minutes and 20 minutes.

  The protein content of japonica rice in this example is larger than the set protein content, and the high protein content of this japonica rice inhibits the binding of starch and water due to the presence of protein and disulfide bonds, Since water molecules bind to the periphery of the starch particles and the endosperm cells to form a coating layer, the cooked cooked rice has increased hardness, so steaming the japonica rice for the fourth set time and heating time By increasing the amount of rice, the expansion of the rice grains is promoted as much as possible, the hardness of the cooked rice is reduced, and the rice grains are softened.

  In this embodiment, when the temperature reaches the third set temperature, the heating module maintains the temperature of the electric rice cooker at the third set temperature for a fourth set time. Specifically, when the temperature reaches the third set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time, and the detected current temperature is outside the range of the third set temperature. In this case, for example, when the current temperature is lower than the lowest temperature in the range of the third set temperature, the electric rice cooker is heated with the third set heating power so that the temperature of the electric rice cooker reaches the third set temperature. Control the heating element. Then, the above-described flow is repeated until the time during which the temperature maintains the third set temperature reaches the fourth set time. Of course, when the current temperature is lower than the lowest temperature in the range of the third set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power.

  Here, in yet another embodiment, as shown in FIG. 8, when the temperature reaches the fourth set temperature, the steaming module sets the temperature of the electric rice cooker to the fourth set temperature for the fifth setting. It is for maintaining time.

  Here, the range of the fourth set temperature is 96 ° C. to 100 ° C., and the range of the fifth set time is 8 to 13 minutes.

  In this embodiment, when the temperature reaches the fourth set temperature, the steaming module maintains the temperature of the electric rice cooker at the fourth set temperature for the fifth set time. Specifically, when the temperature reaches the fourth set temperature, the heating is stopped, and then the current temperature of the electric rice cooker is detected in real time, and the detected current temperature is outside the range of the fourth set temperature. In this case, for example, when the current temperature is lower than the lowest temperature in the range of the fourth set temperature, the electric rice cooker is heated with the fourth set heating power so that the temperature of the electric rice cooker reaches the fourth set temperature. Control the heating element. Then, the above flow is repeated until the time during which the temperature maintains the fourth set temperature reaches the fifth set time. Of course, when the current temperature is lower than the lowest temperature in the range of the fourth set temperature, the heating body of the electric rice cooker can be controlled to heat with another heating power. Here, the fourth setting heating power may be the same as the first setting heating power or the third setting heating power.

  In addition, a rice cooking process is complete | finished when the duration which temperature maintained the 4th setting temperature reaches the 5th setting time. Since the protein content of japonica rice in this example is greater than the set protein content, this japonica rice has a high protein content, and the high protein content tends to degrade the cooked rice, so it is not appropriate that the steaming time is long. .

  The electric rice cooker of the present embodiment raises the temperature of the electric rice cooker to the first set temperature by controlling the heating body of the electric rice cooker so that the heating control unit heats with the first set heating power. When the temperature reaches the first set temperature, the temperature maintaining unit maintains the temperature of the electric rice cooker at the first set temperature for a first set time. As a result, japonica rice having an amylose content larger than the set amylose content and a protein content larger than the set protein content sufficiently absorbs water at an appropriate temperature for the first set time. Is greater than the set amylose content and the protein content is greater than the set protein content. This can prevent the phenomenon that cores remain in the cooked rice due to insufficient water absorption of the japonica rice and improve the water absorption efficiency of the japonica rice. It becomes softer and the texture of cooked rice is improved.

  An eleventh embodiment of the electric rice cooker according to the present invention will be described based on the tenth embodiment. In the present embodiment, the boiling module includes a first heating control unit and a stop unit.

  The first heating control unit is for controlling the heating body to heat with the second set heating power and raising the temperature to the second set temperature in a second set time.

  Here, the range of the second set time is 4 to 5 minutes, and the range of the second set temperature is 130 ° C to 145 ° C. Preferably, the second set time is 5 minutes, and the second set temperature is 135 ° C., 140 ° C., or the like. In addition, in order to raise the temperature of an electric rice cooker rapidly to 2nd setting temperature, 2nd setting heating power is larger than 1st setting heating power.

  In this embodiment, when the duration time during which the temperature is maintained at the third set temperature reaches the fourth set time, the first heating control unit controls the heating body so as to heat with the second set heating power. The temperature is raised to the second set temperature in the second set time. In this example, the amylose content of japonica rice is larger than the set amylose content, and this japonica rice has a high amylose content and a low amylopectin content, so that the gel strength after gelatinization is large and the viscosity of cooked rice is small. For this reason, by raising the temperature to the second set temperature in the second set time, the temperature rise rate is lowered and the temperature rise time is lengthened, and the amount of heat in the boiling stage is increased, thereby reliably By making it boiled to the core and raising the peak temperature, it collects a sufficient amount of heat to surely burst the starch particles and make the cooked rice sticky.

  The stop unit is for stopping heating when the temperature reaches the second set temperature.

  In this embodiment, when the temperature reaches the second set temperature, the stop unit stops the heating, thereby lowering the temperature of the electric rice cooker.

  The electric rice cooker of the present embodiment raises the temperature to the second set temperature in a second set time by controlling the heating body so that the first heating control unit heats with the second set heating power, When the temperature reaches the second set temperature, the stop unit stops heating. By raising the temperature to the second set temperature in the second set time, the temperature rise rate is decreased to increase the temperature rise time, and by increasing the amount of heat in the boiling stage, the amylose content is set to the set amylose content. Make sure that the larger amount of japonica rice can be boiled to the core.

  A twelfth embodiment of the electric rice cooker according to the present invention will be described based on the tenth embodiment. In the present embodiment, the steaming module includes a second heating control unit and a maintenance unit.

  The second heating control unit controls the heating body of the electric rice cooker to heat at the seventh setting time and the sixth setting heating power when the duration of maintaining the fourth setting temperature reaches the sixth setting time. Is for.

  Here, the sixth set time is shorter than the fifth set time, and the seventh set time is shorter than the fifth set time. The range of the sixth set time is 2 to 4 minutes, and the range of the seventh set time is 3 to 4 minutes. Preferably, the seventh set time is 3 minutes.

  In the present embodiment, when the duration of maintaining the fourth set temperature reaches the sixth set time, the heating of the electric rice cooker is heated so that the second heating control unit heats at the seventh set time and the sixth set heating power. By controlling the body, the cooked rice is realized, the release of the scent component is promoted, and the scent and texture of the cooked rice are improved.

  The maintenance unit is for maintaining the temperature of the electric rice cooker at the fourth set temperature for the eighth set time when the temperature reaches the fourth set temperature. The sum of the sixth set time, the seventh set time, and the eighth set time is the fifth set time.

  Here, the range of the eighth set time is 2 to 8 minutes, and the sum of the sixth set time, the seventh set time, and the eighth set time is the fifth set time.

  In the rice cooking control method of the electric rice cooker of the present embodiment, when the duration of maintaining the fourth set temperature reaches the sixth set time, the second heating control unit is set at the seventh set time and the sixth set heating power. When the heating body of the electric rice cooker is controlled to be heated and the temperature falls to the fourth set temperature, the maintenance unit maintains the temperature of the electric rice cooker at the fourth set temperature for the eighth set time. By controlling the heating body of the electric rice cooker to be heated at the seventh set time and the sixth set heating power, the additional cooking in the steaming stage is realized, and the moisture distribution of the cooked rice is made uniform and the aroma component of japonica rice Is promoted, and the aroma and texture of cooked rice are improved.

  The above are only preferred embodiments of the present invention and do not limit the patent scope of the present invention. Any equivalent configuration, equivalent flow modification, or direct or indirect application to another related field made based on the specification and drawings of the present invention shall fall within the protection scope of the present invention.

Rice mainly contains japonica rice and indica rice, and the protein content and amylose content are different. When cooking japonica rice and indica rice in the water absorption stage, if they are cooked using the same method in the water absorption stage, that is, if they are heated continuously for the same time while maintaining the same temperature, the protein content And all the rice grains of rice with different amylose content cannot be made to absorb enough water. For example, japonica rice with low protein content and low amylose content, japonica rice with low protein content and high amylose content, japonica rice with high protein content and low amylose content, or protein content Japonica rice having a high amylose content and a high amylose content cannot reliably absorb water, resulting in a phenomenon in which the core remains in the cooked rice.

In order to solve the above-described problems, the rice cooker control method of the electric rice cooker according to the present invention includes a water absorption stage, a temperature rising stage, a heating stage, a boiling stage, and a steaming stage, and the water absorption stage is included in the electric rice cooker. When the amylose content of japonica rice is not more than the set amylose content and the protein content is not more than the set protein content, by controlling the heating body of the electric rice cooker to heat with the first set heating power, a step of raising the temperature of the electric rice cooker to a first set temperature, when the temperature reaches the first set temperature, maintaining the first set time the temperature of the electric rice cooker in the first set temperature A range of the first set temperature is 20 ° C. to 50 ° C., and a range of the first set time is 5 to 20 minutes.

The present invention raises the temperature of the electric rice cooker to the first set temperature by controlling the heating body of the electric rice cooker to heat with the first set heating power, and the temperature is the first set temperature. If reached, maintaining the first set time the temperature of the electric rice cooker in the first set temperature. As a result, the japonica rice whose amylose content is less than or equal to the set amylose content and the protein content is less than or equal to the set protein content sufficiently absorbs water at an appropriate temperature for the first set time. Is not more than the set amylose content and the protein content is less than the set protein content to prevent the phenomenon that the core remains in the cooked rice due to insufficient water absorption, and the improved water absorption efficiency of the japonica rice makes the cooked rice moderate It becomes soft and the texture of cooked rice is improved.

Here, the range of the third set time is 2 to 4 minutes, and the range of the third set temperature is 95 ° C to 105 ° C. Preferably, the third set time is 3 minutes and the third set temperature is 100 ° C. The third setting heating power can be appropriately set as necessary. Specifically, the third set heating power can be set based on the third set temperature. When the third set heating power is larger than the first set heating power, the temperature is raised to the third set temperature in the third set time.

Here, the range of the fourth set time is 8 to 12 minutes. The fourth set time is preferably 10 minutes.

The rice cooker control method of the electric rice cooker of this embodiment raises the temperature of the electric rice cooker to the first set temperature by controlling the heating body of the electric rice cooker to heat with the first set heating power. When the temperature reaches the first set temperature, the temperature of the electric rice cooker is maintained at the first set temperature for the first set time. As a result, the japonica rice whose amylose content is not more than the set amylose content and the protein content is not more than the set protein content is sufficiently absorbed at an appropriate temperature for the first set time, so that the amylose content Is less than the set amylose content and the protein content is less than the set protein content, it can prevent the phenomenon that the core remains in the cooked rice due to insufficient water absorption, and the improved water absorption efficiency of the japonica rice makes the cooked rice moderately soft In addition, the texture of cooked rice is improved.

In this embodiment, when the duration time during which the temperature is maintained at the third set temperature reaches the fourth set time, the heating body is controlled so as to be heated at the second set heating power. The temperature is raised to a second set temperature. The amylose content of japonica rice in this example is less than the set amylose content, and this japonica rice has a low amylose content and a high amylopectin content, so the viscosity of cooked rice increases due to excessive elution of amylopectin. easy. For this reason, by increasing the speed of the temperature raising stage to reduce the temperature raising time and reducing the amount of heat in the boiling stage, it is possible to surely boil the rice core and to prevent the rice from being too soft due to excessive gelatinization.

Here, the sixth set time is shorter than the fifth set time, and the seventh set time is shorter than the fifth set time. The range of the sixth set time is 2 to 5 minutes, and the range of the seventh set time is 4 to 6 minutes. Preferably, the seventh set time is 5 minutes.

Here, the range of the third set time is 2 to 4 minutes, and the range of the third set temperature is 95 ° C to 105 ° C. Preferably, the third set time is 3 minutes and the third set temperature is 100 ° C. The third setting heating power can be appropriately set as necessary. Specifically, the third set heating power can be set based on the third set temperature. When the third set heating power is larger than the first set heating power, the temperature is raised to the third set temperature in the third set time.

Here, the range of the fourth set time is 8 to 12 minutes. The fourth set time is preferably 10 minutes.

In the electric rice cooker of the present embodiment, the temperature of the electric rice cooker is raised to the first set temperature by controlling the heating body of the electric rice cooker so that the heating control unit 111 is heated with the first set heating power. When the temperature reaches the first set temperature, the temperature maintaining unit 112 maintains the temperature of the electric rice cooker at the first set temperature for the first set time. As a result, the japonica rice whose amylose content is less than or equal to the set amylose content and the protein content is less than or equal to the set protein content sufficiently absorbs water at an appropriate temperature for the first set time. Is less than the set amylose content and the protein content is less than the set protein content to prevent the phenomenon that the core is left in the rice due to insufficient water absorption, and by improving the water absorption efficiency of the japonica rice, the cooked rice is moderately soft In addition, the texture of cooked rice is improved.

In this embodiment, when the duration time during which the temperature is maintained at the third set temperature reaches the fourth set time, the first heating control unit controls the heating body so as to heat with the second set heating power. The temperature is raised to the second set temperature in the second set time. The amylose content of the japonica rice in this example is less than or equal to the set amylose content, and this japonica rice has a low amylose content and a high amylopectin content. For this reason, by increasing the speed of the temperature raising stage to reduce the temperature raising time and reducing the amount of heat in the boiling stage, the core of the rice is surely boiled and the rice is prevented from being too soft due to excessive gelatinization.

Here, the sixth set time is shorter than the fifth set time, and the seventh set time is shorter than the fifth set time. The range of the sixth set time is 2 to 5 minutes, and the range of the seventh set time is 4 to 6 minutes. Preferably, the seventh set time is 5 minutes.

Here, the range of the third set time is 5 to 6 minutes, and the range of the third set temperature is 95 ° C to 105 ° C. Preferably, the third set time is 6 minutes and the third set temperature is 100 ° C. The third setting heating power can be appropriately set as necessary. Specifically, the third set heating power can be set based on the third set temperature. When the third set heating power is larger than the first set heating power, the temperature is raised to the third set temperature in the third set time.

Here, the range of the fourth set time is 8 to 12 minutes. The fourth set time is preferably 10 minutes.

The protein content of japonica rice in this example is less than the set protein content, and the protein content of this japonica rice is low, so the inhibitory action of protein and disulfide bond is small, and the coating layer with protein and water is thin . Further, the amylose content of japonica rice in this example is larger than the set amylose content, and this japonica rice has a high amylose content and a low amylopectin content, so the gel strength after gelatinization is large, and the viscosity of cooked rice is Small . Therefore, the cooked rice is prevented from becoming too soft by cooking the japonica rice for the fourth set time and reducing the heating time.

Here, the range of the third set time is 5 to 6 minutes, and the range of the third set temperature is 95 ° C to 105 ° C. Preferably, the third set time is 6 minutes, and the third set temperature is 100 ° C. The third setting heating power can be appropriately set as necessary. Specifically, the third set heating power can be set based on the third set temperature. When the third set heating power is larger than the first set heating power, the temperature is raised to the third set temperature in the third set time.

Here, the range of the fourth set time is 8 to 12 minutes. The fourth set time is preferably 10 minutes.

Since the protein content of japonica rice in this example is not more than the set protein content, the protein content of this japonica rice is low, so that the inhibitory action of protein and disulfide bond is small, and the coating layer with protein and water is thin. Further, the amylose content of japonica rice in this example is larger than the set amylose content, and this japonica rice has a high amylose content and a low amylopectin content, so the gel strength after gelatinization is large, and the viscosity of cooked rice is Small . Therefore, the cooked rice is prevented from becoming too soft by cooking the japonica rice for the fourth set time and reducing the heating time.

Here, the range of the third set time is 2 to 4 minutes, and the range of the third set temperature is 95 ° C to 105 ° C. Preferably, the third set time is 3 minutes and the third set temperature is 100 ° C. The third setting heating power can be appropriately set as necessary. Specifically, the third set heating power is set based on the third set temperature. When the third set heating power is larger than the first set heating power, the temperature is raised to the third set temperature in the third set time.

Here, the range of the fourth set time is 12 to 20 minutes. The fourth set time is preferably 15 minutes and 20 minutes.

The rice cooker control method of the electric rice cooker of this embodiment raises the temperature of the electric rice cooker to the first set temperature by controlling the heating body of the electric rice cooker to heat with the first set heating power. When the temperature reaches the first set temperature, the temperature of the electric rice cooker is maintained at the first set temperature for the first set time. As a result, japonica rice whose amylose content is not more than the set amylose content and whose protein content is larger than the set protein content is sufficiently absorbed at an appropriate temperature for the first set time, so that the amylose content Is less than the set amylose content and the protein content is greater than the set protein content. This can prevent the phenomenon that the core remains in the cooked rice due to insufficient water absorption of the cooked rice. It becomes softer and the texture of cooked rice is improved.

In this embodiment, when the duration time during which the temperature is maintained at the third set temperature reaches the fourth set time, the heating body is controlled so as to be heated at the second set heating power. The temperature is raised to a second set temperature. The amylose content of the japonica rice in this example is less than or equal to the set amylose content, and this japonica rice has a low amylose content and a high amylopectin content. For this reason, by increasing the speed of the temperature raising stage to reduce the temperature raising time and reducing the amount of heat in the boiling stage, it is possible to surely boil the rice core and to prevent the rice from being too soft due to excessive gelatinization.

Here, the range of the third set time is 2 to 4 minutes, and the range of the third set temperature is 95 ° C to 105 ° C. Preferably, the third set time is 3 minutes and the third set temperature is 100 ° C. The third setting heating power can be appropriately set as necessary. Specifically, the third set heating power can be set based on the third set temperature. When the third set heating power is larger than the first set heating power, the temperature is raised to the third set temperature in the third set time.

Here, the range of the fourth set time is 12 to 20 minutes. The fourth set time is preferably 15 minutes and 20 minutes.

In this embodiment, when the duration time during which the temperature is maintained at the third set temperature reaches the fourth set time, the first heating control unit controls the heating body so as to heat with the second set heating power. The temperature is raised to the second set temperature in the second set time. The amylose content of the japonica rice in this example is less than or equal to the set amylose content, and this japonica rice has a low amylose content and a high amylopectin content. For this reason, by increasing the speed of the temperature raising stage to reduce the temperature raising time and reducing the amount of heat in the boiling stage, the core of the rice is surely boiled and the rice is prevented from being too soft due to excessive gelatinization.

Here, the range of the third set time is 5 to 6 minutes, and the range of the third set temperature is 95 ° C to 105 ° C. Preferably, the third set time is 6 minutes and the third set temperature is 100 ° C. The third setting heating power can be appropriately set as necessary. Specifically, the third set heating power is set based on the third set temperature. When the third set heating power is larger than the first set heating power, the temperature is raised to the third set temperature in the third set time.

Here, the range of the fourth set time is 12 to 20 minutes. The fourth set time is preferably 15 minutes and 20 minutes.

Here, the range of the third set time is 5 to 6 minutes, and the range of the third set temperature is 95 ° C to 105 ° C. Preferably, the third set time is 6 minutes and the third set temperature is 100 ° C. The third setting heating power can be appropriately set as necessary. Specifically, the third set heating power can be set based on the third set temperature. When the third set heating power is larger than the first set heating power, the temperature is raised to the third set temperature in the third set time.

Here, the range of the fourth set time is 12 to 20 minutes. The fourth set time is preferably 15 minutes and 20 minutes.

Claims (28)

Including a water absorption stage, a temperature rising stage, a heating stage, a boiling stage and a steaming stage,
In the water absorption step, when the amylose content of japonica rice in the electric rice cooker is not more than the set amylose content and the protein content is not more than the set protein content,
Controlling the heating body of the electric rice cooker to heat with a first set heating power, and raising the temperature of the electric rice cooker to a first set temperature;
Maintaining the temperature of the electric rice cooker at the first set temperature for a first set time when the temperature reaches a first set temperature;
Including
The range of the first set temperature is 20 ° C to 50 ° C,
The range of said 1st setting time is 5 to 20 minutes. The rice cooking control method of the electric rice cooker characterized by the above-mentioned. The boiling stage includes
Raising the temperature to a second set temperature in a second set time by controlling the heating body to heat with a second set heating power;
Stopping the heating when the temperature reaches the second set temperature;
Including
The range of the second set time is 2 to 3 minutes,
The range of said 2nd preset temperature is 120 to 130 degreeC. The rice cooking control method of the electric rice cooker of Claim 1 characterized by the above-mentioned. The temperature raising step includes the step of raising the temperature to a third set temperature in a third set time by controlling the heating body to heat with a third set heating power,
The range of the third set time is 2 to 4 minutes,
The range of said 3rd preset temperature is 95 to 105 degreeC. The rice cooking control method of the electric rice cooker of Claim 2 characterized by the above-mentioned. The heating step includes maintaining the temperature of the electric rice cooker at the third set temperature for a fourth set time when the temperature reaches the third set temperature;
The range of said 4th setting time is 8 to 12 minutes. The rice cooking control method of the electric rice cooker of Claim 3 characterized by the above-mentioned.   5. The electricity of claim 4, wherein the steaming step includes maintaining the temperature of the electric rice cooker at a fourth set temperature for a fifth set time when the temperature reaches a fourth set temperature. Rice cooker control method of rice cooker. When the temperature reaches a fourth set temperature, the step of maintaining the temperature of the electric rice cooker at the fourth set temperature for a fifth set time includes:
When the duration of maintaining the fourth set temperature reaches the sixth set time, the step of controlling the heating body of the electric rice cooker to heat at the seventh set time, the sixth set heating power,
Maintaining the temperature of the electric rice cooker at a fourth set temperature for an eighth set time when the temperature reaches a fourth set temperature;
Including
The range of the fourth set temperature is 96 ° C to 100 ° C,
The range of the fifth set time is 13 to 18 minutes,
The range of the sixth set time is 2 to 5 minutes,
The range of the seventh set time is 4-6 minutes,
The sum of the sixth set time, the seventh set time, and the eighth set time is the fifth set time,
The range of the 8th set time is 7 to 12 minutes. The method of controlling rice cooking for an electric rice cooker according to claim 5, wherein: It has a water absorption module, a temperature rising module, a heating module, a boiling module and a steaming module,
The water absorption module, when the amylose content of japonica rice in the electric rice cooker is not more than the set amylose content and the protein content is not more than the set protein content,
A heating control unit for raising the temperature of the electric rice cooker to a first set temperature by controlling the heating body of the electric rice cooker to heat with a first setting heating power;
When the temperature reaches a first set temperature, a temperature maintaining unit for maintaining the temperature of the electric rice cooker at the first set temperature for a first set time;
With
The range of the first set temperature is 20 ° C. to 50 ° C.,
The range of said 1st setting time is 5 to 20 minutes. The electric rice cooker characterized by the above-mentioned. Including a water absorption stage, a temperature rising stage, a heating stage, a boiling stage and a steaming stage,
In the water absorption step, when the amylose content of japonica rice in the electric rice cooker is larger than the set amylose content and the protein content is not more than the set protein content,
Raising the temperature of the electric rice cooker to a first set temperature by controlling the heating body of the electric rice cooker to heat with a first set heating power;
Maintaining the temperature of the electric rice cooker at the first set temperature for a first set time when the temperature reaches a first set temperature;
Including
The range of the first set temperature is 50 ° C to 80 ° C,
The range of said 1st setting time is 5 to 20 minutes. The rice cooking control method of the electric rice cooker characterized by the above-mentioned. The boiling stage includes
Raising the temperature to a second set temperature in a second set time by controlling the heating body to heat with a second set heating power;
Stopping the heating when the temperature reaches the second set temperature;
Including
The range of the second set time is 4-5 minutes,
The range of said 2nd preset temperature is 130 to 145 degreeC. The rice cooking control method of the electric rice cooker of Claim 8 characterized by the above-mentioned. The temperature raising step includes the step of raising the temperature to a third set temperature in a third set time by controlling the heating body to heat with a third set heating power,
The range of the third set time is 5-6 minutes,
The range of said 3rd preset temperature is 95 to 105 degreeC. The rice cooking control method of the electric rice cooker of Claim 9 characterized by the above-mentioned. The heating step includes maintaining the temperature of the electric rice cooker at the third set temperature for a fourth set time when the temperature reaches the third set temperature;
The range of said 4th setting time is 8 to 12 minutes. The rice cooking control method of the electric rice cooker of Claim 10 characterized by the above-mentioned.   12. The electricity of claim 11, wherein the steaming step includes maintaining the temperature of the electric rice cooker at a fourth set temperature for a fifth set time when the temperature reaches a fourth set temperature. Rice cooker control method of rice cooker. When the temperature reaches a fourth set temperature, the step of maintaining the temperature of the electric rice cooker at the fourth set temperature for a fifth set time includes:
When the duration of maintaining the fourth set temperature reaches the sixth set time, the step of controlling the heating body of the electric rice cooker to heat at the seventh set time, the sixth set heating power,
Maintaining the temperature of the electric rice cooker at a fourth set temperature for an eighth set time when the temperature reaches a fourth set temperature;
Including
The range of the fourth set temperature is 96 ° C to 100 ° C,
The range of the fifth set time is 13 to 18 minutes,
The range of the sixth set time is 2 to 5 minutes,
The range of the seventh set time is 4-6 minutes,
The sum of the sixth set time, the seventh set time, and the eighth set time is the fifth set time,
The range of the 8th set time is 7 to 12 minutes. The rice cooking control method of the electric rice cooker according to claim 12 characterized by things. It has a water absorption module, a temperature rising module, a heating module, a boiling module and a steaming module,
The water absorption module, when the amylose content of japonica rice in the electric rice cooker is larger than the set amylose content and the protein content is not more than the set protein content,
A heating control unit for raising the temperature of the electric rice cooker to a first set temperature by controlling the heating body of the electric rice cooker to heat with a first setting heating power;
When the temperature reaches a first set temperature, a temperature maintaining unit for maintaining the temperature of the electric rice cooker at the first set temperature for a first set time;
With
The range of the first set temperature is 50 ° C to 80 ° C,
The range of said 1st setting time is 5 to 20 minutes. The electric rice cooker characterized by the above-mentioned. Including a water absorption stage, a temperature rising stage, a heating stage, a boiling stage and a steaming stage,
In the water absorption stage, when the amylose content of the japonica rice in the electric rice cooker is not more than the set amylose content and the protein content is larger than the set protein content,
Raising the temperature of the electric rice cooker to a first set temperature by controlling the heating body of the electric rice cooker to heat with a first set heating power;
Maintaining the temperature of the electric rice cooker at the first set temperature for a first set time when the temperature reaches a first set temperature;
Including
The range of the first set temperature is 20 ° C. to 50 ° C.,
The range of said 1st setting time is 21-60 minutes. The rice cooking control method of the electric rice cooker characterized by the above-mentioned. The boiling stage includes
Raising the temperature to a second set temperature in a second set time by controlling the heating body to heat with a second set heating power;
Stopping the heating when the temperature reaches the second set temperature;
Including
The range of the second set time is 2 to 3 minutes,
The range of said 2nd preset temperature is 120 to 130 degreeC. The rice cooking control method of the electric rice cooker of Claim 15 characterized by the above-mentioned. The temperature raising step includes the step of raising the temperature to a third set temperature in a third set time by controlling the heating body to heat with a third set heating power,
The range of the third set time is 2 to 4 minutes,
The range of said 3rd preset temperature is 95 to 105 degreeC. The rice cooking control method of the electric rice cooker of Claim 16 characterized by the above-mentioned. The heating step includes maintaining the temperature of the electric rice cooker at the third set temperature for a fourth set time when the temperature reaches the third set temperature;
The range of the fourth set time is 12 to 20 minutes. The method of controlling rice cooking for an electric rice cooker according to claim 17, wherein:   The electricity of claim 18, wherein the steaming step includes maintaining the temperature of the electric rice cooker at a fourth set temperature for a fifth set time when the temperature reaches a fourth set temperature. Rice cooker control method of rice cooker. When the temperature reaches a fourth set temperature, the step of maintaining the temperature of the electric rice cooker at the fourth set temperature for a fifth set time includes:
When the duration of maintaining the fourth set temperature reaches the sixth set time, the step of controlling the heating body of the electric rice cooker to heat at the seventh set time, the sixth set heating power,
Maintaining the temperature of the electric rice cooker at a fourth set temperature for an eighth set time when the temperature reaches a fourth set temperature;
Including
The range of the fourth set temperature is 96 ° C to 100 ° C,
The range of the fifth set time is 8 to 13 minutes,
The range of the sixth set time is 2 to 4 minutes,
The range of the seventh set time is 3 to 4 minutes,
The sum of the sixth set time, the seventh set time, and the eighth set time is the fifth set time,
The range of the eighth set time is 2 to 8 minutes. The method of controlling rice cooking for an electric rice cooker according to claim 19, wherein: It has a water absorption module, a temperature rising module, a heating module, a boiling module and a steaming module,
The water absorption module, when the amylose content of japonica rice in the electric rice cooker is less than or equal to the set amylose content and the protein content is greater than the set protein content,
A heating control unit for raising the temperature of the electric rice cooker to a first set temperature by controlling the heating body of the electric rice cooker to heat with a first setting heating power;
When the temperature reaches a first set temperature, a temperature maintaining unit for maintaining the temperature of the electric rice cooker at the first set temperature for a first set time;
With
The range of the first set temperature is 20 ° C to 50 ° C,
The range of said 1st setting time is 21-60 minutes. The electric rice cooker characterized by the above-mentioned. Including a water absorption stage, a temperature rising stage, a heating stage, a boiling stage and a steaming stage,
In the water absorption step, when the amylose content of japonica rice in the electric rice cooker is larger than the set amylose content and the protein content is larger than the set protein content,
Raising the temperature of the electric rice cooker to a first set temperature by controlling the heating body of the electric rice cooker to heat with a first set heating power;
Maintaining the temperature of the electric rice cooker at the first set temperature for a first set time when the temperature reaches a first set temperature;
Including
The range of the first set temperature is 50 ° C to 80 ° C,
The range of said 1st setting time is 21-60 minutes. The rice cooking control method of the electric rice cooker characterized by the above-mentioned. The boiling stage includes
Raising the temperature to a second set temperature in a second set time by controlling the heating body to heat with a second set heating power;
Stopping the heating when the temperature reaches the second set temperature;
Including
The range of the second set time is 4-5 minutes,
The range of said 2nd preset temperature is 130 to 145 degreeC. The rice cooking control method of the electric rice cooker of Claim 22 characterized by the above-mentioned. The temperature raising step includes the step of raising the temperature to a third set temperature in a third set time by controlling the heating body to heat with a third set heating power,
The range of the third set time is 5-6 minutes,
The range of said 3rd preset temperature is 95 to 105 degreeC. The rice cooking control method of the electric rice cooker of Claim 23 characterized by the above-mentioned. The heating step includes maintaining the temperature of the electric rice cooker at the third set temperature for a fourth set time when the temperature reaches the third set temperature;
The range of said 4th setting time is 12 to 20 minutes. The rice cooking control method of the electric rice cooker of Claim 24 characterized by the above-mentioned.   26. The electricity of claim 25, wherein the steaming step includes maintaining the temperature of the electric rice cooker at a fourth set temperature for a fifth set time when the temperature reaches a fourth set temperature. Rice cooker control method of rice cooker. When the temperature reaches a fourth set temperature, the step of maintaining the temperature of the electric rice cooker at the fourth set temperature for a fifth set time includes:
When the duration of maintaining the fourth set temperature reaches the sixth set time, the step of controlling the heating body of the electric rice cooker to heat at the seventh set time, the sixth set heating power,
Maintaining the temperature of the electric rice cooker at a fourth set temperature for an eighth set time when the temperature reaches a fourth set temperature;
Including
The range of the fourth set temperature is 96 ° C to 100 ° C,
The range of the fifth set time is 8 to 13 minutes,
The range of the sixth set time is 2 to 4 minutes,
The range of the seventh set time is 3 to 4 minutes,
The sum of the sixth set time, the seventh set time, and the eighth set time is the fifth set time,
The range of the eighth set time is 2 to 8 minutes. The method of controlling rice cooking for an electric rice cooker according to claim 26. It has a water absorption module, a temperature rising module, a heating module, a boiling module and a steaming module,
The water absorption module, when the amylose content of japonica rice in the electric rice cooker is greater than the set amylose content and the protein content is greater than the set protein content,
A heating control unit for raising the temperature of the electric rice cooker to a first set temperature by controlling the heating body of the electric rice cooker to heat with a first setting heating power;
When the temperature reaches a first set temperature, a temperature maintaining unit for maintaining the temperature of the electric rice cooker at the first set temperature for a first set time;
With
The range of the first set temperature is 50 ° C to 80 ° C,
The range of said 1st setting time is 21-60 minutes. The electric rice cooker characterized by the above-mentioned.

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