JP2020092823A - Rice cake cooking device - Google Patents

Abstract

To provide a rice cake cooking device in which the time to completion of a cooking/mixing step is set after ascertaining a water absorption situation of rice grain, and the rice cake with a good finish can be made regardless of an amount and type of the material.SOLUTION: A rice cake cooking device of the present invention includes: a cooking vessel for storing ingredients such as glutinous rice or water; a rotor blade mounted in the cooking vessel; drive means for driving the rotor blade; heating means for heating the ingredients; and control means for executing a cook-mixing step of cooking the glutinous rice while heating and stirring the ingredients in the cooking vessel by controlling the drive means and the heating means, and a pounding step of kneading the cooked glutinous rice. The control means is characterized as follows: a decision is made that the glutinous rice reaches a predetermined water absorption situation on the basis of a driven state of the drive means in the cook-mixing step; and a process time from this decision point to the cook-mixing completion is fixed regardless of the amount of the ingredients.SELECTED DRAWING: Figure 5

Description

The present invention relates to a rice cake cooker that cooks rice cake rice and then cooks the rice cake rice to make rice cake.

As a rice cake cooker for making rice cakes at home, there is known a steaming method in which steam generated in a boiler is supplied to a hopper to steam rice cake, and then rotary blades are rotated to steam rice. With this type of cooker, it is necessary to allow the glutinous rice to absorb enough water for about 12 hours before cooking, and thus rice cake cannot be made immediately. In addition, since it takes time to open the lid before performing the brewing process, it is not possible to set the completion time with the reservation timer or to keep the stuffed rice cooked warm.

Therefore, as shown in Patent Document 1, a rice-bowl type rice cooker has been proposed in which rice rice is boiled and then the rice cake is boiled. In the cooking and boiling method of Patent Document 1, instead of allowing the sticky rice to sufficiently absorb water in advance as in the steaming and boiling method, the rice grains are allowed to absorb water while being heated in the preheating process, and the rice grains are gelatinized in the rice cooking process and then cooled. After removing the excess water in, it is boiled in the kneading process to make mochi.

In this patent document 1, the steps of preheating-stirring-rice cooking-cooling-grinding are sequentially transferred with the passage of time. However, when the preheating process is controlled by time, the degree of water absorption tends to vary depending on the type of sticky rice. Moreover, since stirring is not performed during the preheating step, temperature unevenness occurs in the rice grains in the container, and it is difficult to gelatinize the entire rice grains uniformly. As a result, rice grains with insufficient gelatinization due to agitation after the preheating step may be mixed with the pasty rice that has undergone gelatinization, leaving particles with insufficient water absorption, which may result in an unpleasant rice cake. ..

Japanese Patent No. 2610504

The problem to be solved by the present invention is to determine the water absorption state of rice grains, and then set the time until the end of the stirring and mixing process to make a rice cake with a good finish, regardless of the amount and type of ingredients. A rice cake cooker is provided.

In order to solve this problem, the present invention provides a cooking container in which materials such as rice cake and water are stored, rotary blades attached to the cooking container, drive means for driving the rotary blades, and heating materials. Control for controlling a heating means, a driving means and a heating means to execute a stirring step of heating the ingredients in the cooking container while stirring to cook rice cake rice and a step of kneading the rice cake rice cooked. In the cooking step, the control means determines that the sticky rice has reached a predetermined water absorption state based on the driving state of the driving means, and determines the process time from this determination point to the end of the cooking. The feature is that it is constant regardless of the amount.

The control means determines that the sticky rice has reached a predetermined water absorption state when the variation with time of the power consumption of the driving means in the cooking step falls below a predetermined value.

According to the rice cake cooker of the present invention, after determining the water absorption status of the rice cake, the rice mixing process is performed for the specified time, so that stable rice rice cooking is performed regardless of the type and amount of rice. It can be carried out.

It is explanatory drawing which shows the external appearance of a rice cake cooker. It is explanatory drawing about the internal structure of a rice cake cooker. It is explanatory drawing which shows the planar view of the cooking container 9. It is a block diagram which shows the control system of a rice cake cooker. It is a time chart figure of a cooking course. It is a flowchart figure of a cooking course. It is a time chart figure of a re-kneading course. It is a flowchart figure of a re-kneading course.

The structure of the rice cake cooker according to the present invention will be described with reference to FIGS. 1 to 3.
Reference numeral 1 denotes a main body case, in which a base 2 is fixed to the bottom, and a cooking chamber 3 and a motor 4 are placed side by side on the base 2. A lid 5 is attached to the upper surface of the main body case 1 on the cooking chamber 3 side, and is openably and closably attached to a hinge provided on the rear surface of the main body case 1. A board case 6 is fixed to the upper surface of the motor 4 in parallel with the lid 5, a circuit board 7 is provided inside, and an operation panel 8 is provided on the upper surface.

A cooking container 9 has a cylindrical shape, a rectangular tube shape, or a hopper shape, and a cylindrical mounting portion 10 is attached to the lower portion of the bottom surface. A rotating shaft 11 is provided at the center of the bottom surface of the cooking container 9, a rotating blade 12 is attached to the upper end of the rotating shaft 11, and an upper coupling 13 is attached to the lower end thereof. Ribs 14 bulged inward are formed on the inner surface of the cooking container 9 and are provided at a plurality of locations from near the bottom surface of the container to near the center height of the container. As shown in FIG. 3, the rib 14 has a convex shape having a gentle slope and a steep slope in a horizontal cross section, and the rising surface of the rib 14 is steeply inclined with respect to the rotation direction of the rotary blade 12 on the inner surface of the container. The descending surface has a gentle slope.

Reference numeral 15 denotes a container support portion, which is provided on the bottom surface of the cooking chamber 3 and has a cylindrical shape into which the mounting portion 10 of the cooking container 9 is fitted. The container support 15 penetrates the rotary shaft 16 at the bottom center, a lower coupling 17 engaging with the upper coupling 13 of the cooking container 9 is attached to the upper end of the rotary shaft 16, and a large pulley is provided at the lower end of the rotary shaft 16. 18 is attached. A drive shaft 19 of the motor 4 is provided with a small pulley 20 at its tip and is linked to a large pulley 18 of the rotary shaft 16 via a belt 21. Reference numeral 22 denotes a heater, which is arranged substantially horizontally below the inside of the cooking chamber 3 so as to surround the cooking container 9. A temperature sensor 23 is attached to the wall surface of the cooking chamber 3 and monitors the internal temperature of the cooking chamber 3. In addition, 24 is a viewing window for checking the inside of the cooking chamber 3, 25 is a steam outlet for exhausting steam in the cooking chamber 3, 26 is an operation lever for opening the lid 5, and 27 is a leg portion of the main body case 1. is there.

The rice cake cooker configured as described above is mainly used as a rice cake making machine for making rice cakes by a brazing system. When cooking, the rotary blade 12 is attached to the rotary shaft 11 of the cooking container 9, and the raw rice cake rice and water are set. Then, the mounting portion 10 of the cooking container 9 is fitted into the container support portion 15 of the cooking chamber 3 to prepare the cooking container 9 Are housed in the cooking chamber 3. The mounting portion 10 and the container support portion 15 are connected by a well-known structure such as bayonet coupling, and by this connection, the upper coupling 13 and the lower coupling 17 are engaged, and the rotational drive of the motor 4 is transmitted to the rotary vanes 12. Become so. Then, the cooking program selected on the operation panel 8 is executed to control the motor 4 and the heater 22 to make rice cake.

FIG. 4 is a block diagram showing the control system of the cooking device.
The circuit board 7 includes a microcomputer board 28 and a power board 29. The microcomputer board 28 has a built-in memory 30 in which an execution program of the rice cake cooking course is stored, the operation panel 8 and the power board 29 are connected, and the power board 29 is provided with a buzzer 31 and The motor 4, the heater 22 and the temperature sensor 23 are connected to each other.

The operation panel 8 includes a display panel 32, a course key 33 for selecting a rice cake cooking course, a hardness key 34 for selecting the hardness of the rice cake, a reservation key 35 for selecting a cooking completion time, and a start key 36 for starting cooking. , A stop key 37 for stopping cooking and canceling the setting. In Kosuki 33, you can cook rice cakes and then boil them to make rice cakes. You can cook rice rice in a short time course. You can choose a re-kneading course to return or a rice-washing course to wash rice before cooking. With the hardness key 34, the softness of the resulting rice cake can be selected from three levels of "hard, normal, and soft". With the reservation key 35, the time until the rice cake is completed can be set every 30 minutes within a range from 1 hour to 12 hours.

As a result, the microcomputer board 28 reads a program from the memory 30 according to the rice cake cooking course selected on the operation panel 8, and controls the motor 4 and the heater 22 connected to the power board 29 according to the program. Hereinafter, the <cooking and brazing course> and the <remixing course> of the rice cake cooking course will be described.

<Cooking course>
In this course, rice cake and water are simply set in a cooking container to make rice cake automatically. Here, a case is shown in which rice cake and water in an amount corresponding to the total number are put in a cooking container, and "course" is selected with the course key 33 of the operation panel 8 and "normal" is selected with the hardness key 34.

When the start key 36 is pressed and cooking is started, the stirring and mixing process is sequentially executed.
In the mixing step, the motor 22 is driven at a low speed (2) and the rotary blades 12 are slowly rotated while the temperature is controlled (1) by the heater 22 and the temperature sensor 23 so as to keep the cooking chamber at a predetermined temperature (140° C.). Let the rice cake absorb water. In this water absorption section, the rice cake in the cooking container is repositioned by stirring slowly while heating the rice cake, and the entire rice is evenly absorbed. Incidentally, the motor 4 is driven at a high speed at a predetermined timing to quickly rotate the rotary blades 12 to prevent partial sticking of the sticky rice.

When the rice grains become gelatinized, the rotational load of the motor increases due to the viscosity of the rice, and the power consumption gradually rises. However, as the gelatinization progresses further, the rice collects in one lump, so the motor Rotational load drops in pieces, and power consumption starts to fall. Therefore, when the time-dependent fluctuation of the power consumption falls below a predetermined value, it is judged that the sticky rice has reached a predetermined water absorption state (3), the timer of the specified time T1 is set, and the temperature by the heater 22 and the temperature sensor 23 is set. The rice cake is cooked for a prescribed time T1 by control and low speed driving by the motor 4. In this rice-cooking section, water penetrates through the core of the rice grains to further promote gelatinization of the rice grains. Also, by slowly stirring the rice grains, it is possible to prevent the sticky rice before gelatinization from being mixed with the pasty rice that has undergone gelatinization and remain as grains.

When the stipulated time T1 has passed (4), the motor 4 and the heater 22 are stopped (5), and the steamed rice cake process is performed for the stipulated time T2. In the steaming process, the heating and stirring of the rice grains are stopped to stabilize the properties of the rice grains, uniformize the moisture balance in the rice grains, and bring out the elasticity and elasticity of the rice cake.

When the specified time T2 has passed (6), the motor 4 is driven at high speed (7) to rotate the rotary blades 12, and a boiling process of boiling up the cooked sticky rice is executed during the specified time T3. In the bowling process, the ribs that bulge on the inner surface of the cooking container 9 act as a resistance to twist and spread the rice cake, so that the rice cake with elasticity rises. When the stipulated time T3 has passed (8), the motor 4 is stopped (9) to finish cooking, and the buzzer is activated to notify.

The softness of the moistened rice cake is adjusted by the time of the heater 22 that is driven at the same time as the start of the moistening process. By reheating the rice cake, the water content of the rice cake is discharged as steam, so the rice cake can be cooked when it is swirled. Therefore, when “normal” is selected by the hardness key 34, the reheating time t1 is set, and the heater 22 is driven for the time t1 from the start of the drooping process. When “hard” is selected with the hardness key 34, a reheating time t2 longer than the time t1 is set, while when “soft” is selected with the hardness key 34, reheating is not performed.

In this way, the cooking and brazing course is a course for making rice cakes by sequentially performing the steps of mixing, steaming, and brazing. The cooking and mixing step is characterized in that the rice is cooked for a specified time after it is judged that the rice cake has reached a predetermined water absorption state. This makes it possible to provide a stable-finished mochi regardless of the amount of rice, the amount of water, the type of rice, and the like.

In addition, the simmering process is characterized in that the softness of the finished rice cake is adjusted depending on the time for reheating the rice cake at the beginning of the simmering. As a result, the softness of the rice cake can be changed without changing the time of the swaging process.

In the process (3) described above, it is determined that the sticky rice has reached a predetermined water absorption state when the change in power consumption over time falls below a predetermined value, but this is not particularly limited, and it is not limited to the motor. The determination may be made based on the current value and the voltage value of No. 4.

<Re-kneading course>
This course is for returning commercially available rice cakes or rice cakes hardened at home to soft and fresh rice cakes. While controlling the temperature (1) so as to keep the cooking chamber at a predetermined temperature (140° C.), here, 2 to 7 pieces of commercially available rice cake and water in an amount corresponding to the number are put in the cooking container, and the operation panel 8 is operated. After selecting "re-kneading" with the Kosuki 33, when the start key 36 is input, cooking is started.

When cooking is started, the heater 22 is driven (10) to heat the cooking chamber to a predetermined temperature (140° C.). When the cooking chamber reaches a predetermined temperature (11), the motor 4 is driven at a low speed (13) to rotate the rotary blades 12 while controlling the temperature (12) so as to keep the cooking chamber at the predetermined temperature (140° C.). . As a result, the rice cake is softened by being slowly stirred with the heated water. When the specified time T4 has passed from the low speed driving of the motor 4 (14), the cut rice cakes are collected into one lump, and from this time, the motor 4 is driven at high speed (15) to knead the rice cake. When the stipulated time T5 has passed (16), the motor 4 and the heater 22 are stopped (17) to finish cooking, and the buzzer is activated to notify. In addition, you may perform the notification which activates a buzzer at a predetermined timing and promotes the addition of the ingredients to be mixed with the rice cake during the boiling process.

As described above, the rice cake cooker of the present invention is configured, and rice cakes can be made by the boiling and boiling method. Of course, since the cooking container is equipped with rotary blades, it is possible to make dough for bread, udon, etc. and cook nonglutinous rice. In addition, even if a rice cake cooking course is added to a cooking device that mainly functions as a bread maker, a rice cooker, and an oven, the rice cake cooking function of the present invention can be added.

1 Body Case 3 Cooking Room 4 Motor 9 Cooking Container 22 Heater

Claims (3)

A cooking container for accommodating materials such as rice cake and water, a rotary blade attached to the cooking container, a driving means for driving the rotary blade, a heating means for heating the material, the driving means and the heating means. And a control means for performing a mixing step of stirring the rice in the cooking container while heating the ingredients in the cooking container and a step of boiling the rice in the cooked rice.
In the cooking step, the control means determines that the sticky rice has reached a predetermined water absorption state based on the driving state of the driving means, and determines the process time from this determination point to the end of the cooking as the amount of material. A rice cake cooker that is characterized by being constant regardless.
The rice cake cooker according to claim 1, wherein the control unit determines that the rice cake has reached a predetermined water absorption state when the temporal change in the power consumption of the driving unit in the cooking step falls below a predetermined value.
The rice cake cooker according to claim 1 or 2, wherein the control means adjusts the softness of the rice cake to be kneaded by changing the time for heating the material by the heating means in the boiling step.

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