JP5891347B2 - Superheated steam cooker - Google Patents

Description

  The present invention relates to a superheated steam rice cooker using superheated steam.

  In recent years, due to the diversification of consumer preferences, there are various demands for the deliciousness of cooking, and there are rice cookers that can cook physical properties such as hardness (elasticity) and stickiness of cooking to the taste of the user .

  Usually, a water immersion process (pre-cooking process), a cooking process, and a steaming process are sequentially performed, and there is also a rice cooker corresponding to such a recent trend by giving a characteristic to the water immersion process.

  For example, a rice cooker is known in which the temperature of the water immersion process can be set in order to cook the sweetness of the user's preference (see, for example, Patent Document 1). Moreover, in order to increase the production of reducing sugar, and to cook rice with less surface collapse and a firmness, the water immersion process can be controlled in two stages of 40 ° C. or more and less than 60 ° C. and 61 ° C. or more and less than 70 ° C. The rice cooker which did it is known (for example, refer patent document 2).

Japanese Patent No. 3538971 JP 2001-46224 A

  However, the temperature control during the cooking of rice with the conventional configuration alone cannot sufficiently meet the more sophisticated consumer preference.

  Among the taste items related to the deliciousness of cooked rice, not only the sweetness and hardness when eaten, but also the odor generated from the cooked rice is an important item.

  Furthermore, the existence of a need for a fragrant smell of moderately burnt rice, reminiscent of an old-fashioned rice cake, is generally well known. However, in order to generate a fragrant smell with the conventional technique, the rice near the bottom of the pot must be burnt. Burning rice near the bottom of the pot tends to cause sticking to the pot, making it unusable. In addition, the cooked rice itself is not preferable in terms of taste.

  As described above, with the conventional technology, it has been difficult to generate a sufficiently fragrant smell from the cooked rice without excessively scorching the rice near the pan bottom. It was also difficult to improve the smell of rice by adjusting the whole smell. That is, in the conventional configuration, it is impossible to generate a fragrant odor and to adjust the odor without scorching the rice near the pan bottom.

The present invention solves the above-mentioned conventional problems, and in the unevenness process, when the oxygen concentration in the pan upper space is not more than a predetermined concentration, superheated steam controlled at a temperature higher than 200 ° C. is introduced into the rice cooker pan. The purpose is to provide a superheated steam rice cooker that can generate a fragrant scent without excessively scorching the rice near the bottom of the pan, and can also adjust the odor balance. is there.

In order to solve the conventional problem, the superheated steam rice cooker of the present invention includes a main body having an open top surface, a pan that is detachably accommodated in the main body, a lid that covers the main body so as to be openable and closable, A heating means for heating the pot; a pan temperature measuring means for measuring the temperature of the pot; a steam generating means for generating steam; a steam heating means for heating the steam generated from the steam generating means; A steam temperature measuring means for measuring, and in the unevenness process, when the oxygen concentration in the upper space of the pan is a predetermined concentration or less, a temperature of 200 ° C. or more based on the temperature information detected by the steam temperature measuring means The superheated steam rice cooker that enables the superheated steam controlled in step 1 to be introduced into the pan for a predetermined time.

  Thereby, the superheated steam rice cooker of the present invention can throw steam controlled at a predetermined temperature into the pan from the top of the pan for a predetermined time by the oxygen concentration in the upper space of the rice cooker pan. Without burning, it is possible to generate a fragrant odor and adjust the odor balance.

  The superheated steam rice cooker of the present invention, when the oxygen concentration is equal to or lower than the predetermined concentration, can put the superheated steam at a predetermined temperature into the pan from the top of the rice cooker for a predetermined time, so that the pan bottom does not burn, The odor balance can also be adjusted.

Sectional drawing of the rice cooker in Embodiment 1 of this invention.

1st invention is the main body with which the upper surface opened, the pan accommodated in a main body, the lid | cover which covers a main body so that opening and closing is possible, the heating means which heats a pan, and the pan temperature which measures the temperature of a pan It has a measuring means, a steam generating means for generating steam, a steam heating means for heating the steam generated from the steam generating means, and a steam temperature measuring means for measuring the temperature of the steam. When the oxygen concentration in the space is less than or equal to a predetermined concentration, steam controlled at a temperature of 200 ° C. or higher based on temperature information detected by the steam temperature measuring means can be introduced into the pan for a predetermined time. By using an overheated steam rice cooker, the odor balance can be adjusted without burning the bottom of the pot.

  According to the second invention, in particular, in the first invention, when the predetermined oxygen concentration is lower than 5%, the superheated steam can be efficiently introduced into the rice cooker at an appropriate timing during the rice cooking process.

  In the third invention, particularly in the first or second invention, the oxygen concentration measuring means for measuring the oxygen concentration is provided, whereby the timing of superheated steam injection can be accurately determined by the oxygen concentration value.

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

(Embodiment 1)
FIG. 1 shows a cross-sectional view of the superheated steam rice cooker in Embodiment 1 of the present invention.

  The superheated steam rice cooker of Embodiment 1 is a superheated steam rice cooker that cooks rice at atmospheric pressure. In FIG. 1, 1 shows the main body of a superheated steam rice cooker, and is equipped with a detachable pan 2. The main body 1 is provided with a lid 3 covering its upper surface so as to be freely opened and closed.

  The main body 1 has a pan heating means 4 (which is an induction heating coil) for induction heating the pan 2, a pan temperature detection means 5 for detecting the temperature of the pan 2, a steam generation means 6 for generating steam, and a control means 7.

  The lid 3 includes a lid cover 8, a steam path 9 for supplying steam generated by the steam generating means 6 to the inside of the pan 2, a heating plate 10, a heating plate heating means 11, a heating plate temperature detecting means 12, and a steam cylinder 13. And a steam heating means 14.

  The heating plate 10 is detachably attached to the lid cover 8 constituting the lower surface of the lid 3. In a state where the lid 3 is closed with respect to the main body 1, the gap between the pan 2 and the heating plate 10 is sealed with a loop packing 15 (first packing) attached to the heating plate 10. The heating plate heating means 11 is an induction heating coil that is attached to the lid cover 8 and induction-heats the heating plate 10. The heating plate temperature detection means 12 detects the temperature of the heating plate 10. The steam cylinder 13 discharges unnecessary steam in the pan 2.

  The steam generating means 6 has a water tank 16 and a water tank heating means 17. The water tank heating means 17 is an induction heating coil for induction heating the water tank 16. A water tank temperature detecting means 18 for detecting the temperature of the water tank 16 is pressed against the outside of the water tank 16.

  In a state where the lid 3 is closed with respect to the main body 1, a steam path 9 for supplying the generated steam to the pan 2 is located above the water tank 16. A gap between the steam path 9 and the water tank 16 is sealed with a loop packing 19 (second packing) attached to the steam path 9.

  In a state where the lid is closed, the water tank 16 and the pan 2 communicate only through the steam path 9. Steam generated in the water tank 16 is introduced into the pan 2 through the steam path 9, and excess steam is discharged to the outside through the steam cylinder 13. A heating means (for example, an induction heating coil) for heating the steam path 9 may be further provided.

  The control means 7 has a microcomputer mounted on a circuit board (not shown). The control means 7 (microcomputer) is operated by software through an operation command input by a user via an operation panel (not shown), pan temperature detection means 5, water tank temperature detection means 18, heating plate temperature detection means 12, and case temperature. Based on the signal input from the detection means 28, heating control of the pan 2, the heating plate 10, the water tank 16, and the steam channel 23 is performed by a rice cooking program stored in advance in the microcomputer. The control means 7 controls the heating amount of the pot heating means 4, the water tank heating means 17, the heating plate heating means 11, and the heater 22 according to the energization rate and / or the energization amount of each heating means.

  Here, the rice cooking process of the superheated steam rice cooker in this Embodiment 1 is demonstrated taking the case where the polished rice 3 go (450g) is accommodated in the pan 2, for example. First, rice and water of a weight corresponding to the rice are stored in the pan 2, and a predetermined amount of water is put in the water tank 16, and the rice cooking provided in a part of the rice cooker casing is not shown in the figure. Cooking rice is started by pressing the start button.

  That is, based on the temperature of the pan 2 measured by the pan temperature detecting means 5, the water immersion process and the cooking / smoothing process are sequentially executed.

  First, in the water immersion process, the water is maintained at a temperature higher than room temperature, and sufficient water is absorbed into the rice. In the cooking process, the pan 2 is heated with a predetermined amount of heat by the pan heating means 4 until the temperature of the pan 2 reaches a predetermined value (100 ° C.). Finally, in the unevenness process, heating (cooking) and heating stop (pause) are repeated, and the steam generated from the steam generating means 6 is based on the temperature of the steam detected by the steam temperature measuring means 21, Heating is controlled by the steam heating means 14 and supplied into the pan 2 as superheated steam.

  That is, after completion of the cooking process, the water tank heating means 17 is energized, and the boiled steam is introduced into the steam path 9 and supplied into the pot 2, and the oxygen concentration measuring means 20 allows oxygen in the space above the pot 2. When it is detected that the concentration is lower than 5% which is the oxygen concentration of the conventional rice cooker, the steam temperature measuring means 21 is a temperature higher than 130 ° C. which is the temperature of the conventional rice cooker. In the first embodiment, the steam is heated by the steam heating means 14 until 200 ° C. is detected, and the steam heated to 200 ° C. is supplied from the upper part in the pan 2 for a predetermined time, in the first embodiment, for 3 minutes. The

  The user can select the intensity of the aroma of the rice to be cooked on the operation panel (not shown) of the rice cooker before the start of rice cooking. The superheated steam charging time and temperature in the unevenness process are controlled by the selected intensity of the fragrance. The temperature of the superheated steam is controlled by the energization rate and / or the energization amount of the heater 22, and in the first embodiment, the intensity of the fragrance selected by the user is that the temperature of the superheated steam is 200 ° C. and the charging time is 3 minutes. It can be realized by being controlled.

  (Table 1) is data regarding sensory evaluation of cooked rice.

  As shown in (Table 1), in the superheated steam rice cooker of this Embodiment 1, compared with the conventional rice cooker, there was little oxidation odor and the smell became more preferable than the conventional rice cooker. This is due to the following reason.

  (Table 2) is data regarding the amount of hexanal of cooked rice.

  Hexanal is a typical component of the oxidized odor of rice, and is a component generated by oxidation of unsaturated fatty acids that constitute fat, and is a typical odor component generated from cooked rice. In the superheated steam rice cooker of Embodiment 1, by controlling at a concentration lower than the oxygen concentration of 5% of the conventional rice cooker, oxidation during cooking is suppressed, and as shown in (Table 2), The amount of hexanal of the superheated steam rice cooker of form 1 is 200 ppb, which is reduced compared to the conventional rice hexanal amount of 300 ppb. Actually, the oxygen concentration in the upper space of the superheated steam rice cooker of the first embodiment was 2%, whereas in the conventional rice cooker, the oxygen concentration was 5%, and in the first embodiment, the oxygen concentration was It was low.

  Moreover, as shown in (Table 3), in the superheated steam rice cooker of this Embodiment 1, there were many fragrant smells compared with the conventional rice cooker, and the smell became more preferable than the conventional rice cooker. (Table 3) is data regarding sensory evaluation of cooked rice.

  This is due to the following reason.

It is generally known that the Maillard reaction is strongly involved in the heated aroma of rice.
This Maillard reaction is a reaction by heating the amino group of protein in rice and the carbonyl group of starch (sugar), and pyrazine is one of the main products of this reaction and has a fragrant smell.

  In Embodiment 1, since the temperature of the steam is 200 ° C., which is higher than 130 ° C. of the conventional rice cooker, this Maillard reaction is promoted, and as a result, as shown in (Table 4), The amount of pyrazine in the superheated steam rice cooker of Form 1 was 0.017 ppb, and the amount of pyrazine produced in conventional rice was increased compared to 0.016 ppb. At this time, since hexanal, which is an unpleasant odor, is reduced, a fragrant odor can be felt quite strongly as an odor balance. Further, in the first embodiment, when the user further strengthens the fragrant smell, the temperature of the superheated steam becomes 260 ° C. by selecting another scented course, as shown in (Table 4). In addition, the amount of pyrazine is further increased to 0.048 ppb, and as shown in (Table 5), it is possible to obtain rice with a more intense odor. (Table 4) is data relating to the amount of pyrazine of cooked rice, and (Table 5) is data relating to sensory evaluation of cooked rice.

  In addition, since the high-temperature heating at this time is performed with superheated steam introduced from the top of the pan, the bottom of the pan does not burn, and further, it is heated by steam, so not only on the surface of the rice but also on the gap between the rice The permeation of heat promoted the Maillard reaction of the whole rice in the pan, and as a result, it was thought that the fragrant smell concentration and balance increased.

  As is apparent from the above description, the superheated steam rice cooker according to the first embodiment includes a main body having an open top surface, a pan that is detachably stored in the main body, a lid that covers the main body so as to be opened and closed, A heating means for heating the pot, a pan temperature measuring means for measuring the temperature of the pot, a steam generating means for generating steam, a steam heating means for heating the steam generated from the steam generating means, and measuring the temperature of the steam It has a steam temperature measuring means, and when the oxygen concentration in the upper space of the pan is equal to or lower than the predetermined concentration, steam controlled at a temperature higher than 130 ° C. is introduced into the pan for a predetermined time in the unevenness process. By making the superheated steam rice cooker possible, the odor balance can be adjusted without burning the pot bottom.

  As mentioned above, the superheated steam rice cooker concerning this invention controls the electric power given to a heating means based on the pan heating means which heats a pan, the pan temperature measurement means which measures the temperature of a pan, and the temperature of a pan. By providing the control means, when heating organic matter other than food, the heating temperature and time can be changed according to the reaction, and further by providing the steam generation means and the steam input means for introducing steam into the pan Also, it can be applied to a use in which a heating reaction is performed while adding steam.

DESCRIPTION OF SYMBOLS 1 Main body 2 Pan 3 Lid 4 Pan heating means 5 Pan temperature detection means 6 Steam generation means 7 Control means 8 Cover cover 9 Steam path 10 Heating plate 11 Heating plate heating means 12 Heating plate temperature detection means 13 Steam cylinder 14 Steam heating means 15 Packing (first packing)
16 Water tank 17 Water tank heating means 18 Water tank temperature detection means 19 Packing (second packing)
20 Oxygen concentration measuring means 21 Steam temperature measuring means

Claims (3)

A main body with an open top;
A pan that is detachably stored in the main body;
A lid that covers the main body so as to be freely opened and closed;
Heating means for heating the pan;
Pan temperature measuring means for measuring the temperature of the pan ;
Steam generating means for generating steam;
Steam heating means for heating the steam generated from the steam generating means;
Having a steam temperature measuring means for measuring the temperature of the steam;
In the unevenness process, when the oxygen concentration in the upper space of the pan is equal to or lower than a predetermined concentration, the steam controlled at a temperature of 200 ° C. or higher based on the temperature information detected by the steam temperature measuring means for a predetermined time, Superheated steam rice cooker that can be put inside the pan. The superheated steam rice cooker according to claim 1, wherein the predetermined oxygen concentration is lower than 5%. The superheated steam rice cooker according to claim 1 or 2, further comprising oxygen concentration measuring means for measuring the oxygen concentration.