JP7016390B2 - Control method of IH-applied sugar reduction rice cooker - Google Patents

Description

The present invention relates to a method for controlling an IH-applied sugar-reducing rice cooker that can reduce the content of sugar and cook healthy food.

Generally, an electric pressure rice cooker is an electric appliance that uses electricity as a heating source to perform various cooking, and is also called an electric cooker. The electric pressure rice cooker has an outer pot that stores cooked food (for example, rice, etc.), a main body that houses the outer pot, a lid that opens and closes the upper part of the main body, and an outer pot that is attached to the lid. Equipped with a closed outer pot cover and an electric heating device for heating the outer pot, it can perform the function of producing cooked rice-like food in an edible form like rice, or at a constant temperature. It will carry out the function of keeping warm.

In particular, among the electric pressure rice cookers, the electric pressure rice cooker to which the induction heating method (IH), which generates an induced current and generates heat by the induced current generated by the inner pot to heat the cooked food, is the first patent published in the Republic of Korea. It is presented in No. 10-2004-0081909 (September 23, 2004, "Induction heating rice cooker"). According to the above-mentioned publication, the induction heating rice cooker is largely composed of a main body and a cover for opening and closing the main body, an inner pot is detachably installed inside the main body, and an inner pot is provided on the outer peripheral surface of the inner pot. A ring case and a case heater coil for heating are installed. Then, on the outer peripheral surface of the case heater coil, a heat insulating material made of a foamed injection material of a flame-retardant resin having a fine air layer formed for the heat retaining property and the heat insulating effect of the inner pot is installed.

On the other hand, FIG. 4 is a graph showing the temperature change of the bottom sensor (bottom sensor) and the on / off of the induction heating unit (IH) in each section by the conventional control method of the IH-applied general electric rice cooker.

As shown in FIG. 4, the conventional general IH-applied general electric rice cooker control method proceeds in a soaking stage, a heating stage, a heating two stage, a delay stage, a heating three stage, and a steaming stage.

In this way, it is impossible to cook rice with reduced sugar by conventional general control methods, and consumers who want to be slim while eating delicious rice as the interest in healthy foods has increased recently. The reality is that it is necessary to develop a sugar-reduced cooking method that can reduce sugar and cook rice in response to the desire of the rice.

The present invention has been devised to solve the above-mentioned problems, and it is possible to perform sugar-reduced cooking without discharging water and leaving no residual water, which is convenient for the user. The purpose is to provide a control method for an IH-applied sugar-reducing rice cooker that can increase the number of rice cookers, ensure cleanliness, and meet the expectations of consumers who are highly concerned about health.

The present invention is a heating section in which the induction heating section (IH) is continuously turned on (ON); a delay section in which the induction heating section is selectively turned on (ON) or off (OFF) after the heating section. And a steaming section that turns off the induction heating section after the delay section;

The present invention is characterized in that sticky rice can be cooked by applying pressure in the heating section and the delay section.

In the present invention, the delay section includes a first delay section and a second delay section set so that the number of times the induction heating unit is turned on (ON) and off (OFF) is larger than that of the first delay section. It is characterized by that.

The present invention is characterized in that the required time of the second delay section is set to be shorter than the required time of the first delay section.

The present invention is characterized in that watery rice can be cooked by setting a non-pressure type in which no pressure is applied in the heating section and the delay section.

In the present invention, in the heating section, the water is stored in the outer pot, and the water is stored in the inner pot in which the bottom surface is arranged so as to be separated from the bottom surface of the outer pot. When the water in a heated and boiling state comes into contact with the cooking object, the sugar of the cooking object is made to dissolve in the water, and in the delay section, hot steam while evaporating the water in which the sugar is dissolved. It is characterized in that the cooking object can be steamed, the water is not discharged, and the sugar-reduced cooking can be performed in a state where no residual water remains.

According to the control method of the IH-applied sugar-reducing rice cooker of the present invention, there are the following effects.

Since it is possible to cook with reduced sugar without draining water and leaving no residual water, the convenience of the user is increased, and the residual water inside containing sugar cannot be visually confirmed after cooking. Cleanliness can be ensured.

In addition, since sugar-cut rice with reduced sugar can be cooked in a general cooking time, it is possible to provide convenience to consumers and meet the expectations of consumers who are highly concerned about health.

Furthermore, by being able to selectively withdraw sticky rice and watery rice (soft rice) according to the tastes of consumers, it is possible to meet the expectations of consumers with various tastes.

FIG. 1 is a drawing sequentially illustrating the usage state of a sugar-reduced rice cooker to which an IH (induction heating method) to which the control method of the IH-applied sugar-reduced rice cooker according to the present invention can be applied is applied. FIG. 2 shows the temperature change of the bottom sensor (bottom sensor) and the on / off of the induction heating unit (IH) in each section in the control method of the IH-applied sugar-reducing rice cooker according to the preferred embodiment of the present invention. It is a graph. FIG. 3 shows the temperature change of the bottom sensor (bottom sensor) and the on / off of the induction heating unit (IH) in each section in the control method of the IH-applied sugar-reducing rice cooker according to another embodiment of the present invention. It is a graph. FIG. 4 is a graph showing the temperature change of the bottom sensor (bottom sensor) and the on / off of the induction heating unit (IH) in each section by the conventional control method of the IH-applied general electric rice cooker.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Prior to this, the terms and words used herein and in the scope of the claims shall not be construed in a general or lexical sense, and the inventor may best use his invention. In order to explain in, it should be interpreted with meanings and concepts that are consistent with the technical ideas of the present invention, in accordance with the principle that the concepts of terms can be properly defined.

Therefore, the examples described herein and the configurations illustrated in the drawings are merely the most preferred embodiments of the invention and do not represent all the technical ideas of the invention. It should be understood that at this point there may be a variety of equivalents and variants that can replace them.

The method for controlling an IH-applied sugar-reduced rice cooker according to a preferred embodiment of the present invention can be easily applied to a sugar-reduced rice cooker to which the IH (induction heating method) shown in FIG. 1 is applied.

That is, the IH-applied sugar-reducing rice cooker shown in FIG. 1 includes a main body (not shown), an outer pot 100, and an inner pot 200.

The main body (not shown) has the appearance of a rice cooker, and a space with an open upper surface is formed, and a lid is hinged on the upper surface so as to cover the open upper surface. .. Therefore, the lid allows the space to be opened or closed. A bottom sensor (Bottom Sensor) that detects the temperature of the outer pot 100 is provided in the lower part of such a main body, and an induction heating unit including a heater coil for heating the outer pot 100 by an induction heating method. (IH) is provided.

The outer pot 100 is provided so as to be mounted inside the main body, that is, in the space portion.

The inner pot 200 is in the form of a container having an open upper surface so that an object to be cooked can be accommodated inside, and a mounting portion 201 having an open upper surface is formed. Such an inner pot 200 is provided so as to be mountable on the inner pot 101, and a large number of holes 210 are formed in the inner pot 200.

The IH-applied sugar-reduced rice cooker presented in FIG. 1 is an example of a rice cooker for sugar-reduced cooking, and not only the IH-applied sugar-reduced rice cooker presented in FIG. The control method of the IH-applied sugar-reducing rice cooker according to the present invention is also applied to a rice cooker having a structure in which an object to be cooked is housed in an inner pot in which the bottom surface is arranged so as to be separated from the bottom surface of the outer pot. Can be applied.

As shown in FIG. 2, the control method of the IH-applied sugar-reducing rice cooker according to a preferred embodiment of the present invention includes a heating section, a delay section, and a steaming section.

The heating section is a section in which the induction heating unit (IH) is continuously turned on (ON). That is, the induction heating unit is turned on over the entire heating section. In such a heating section, water is stored in the outer pot, and the water is heated and boiled in a state where the cooking object is housed in the inner pot in which the bottom surface is arranged so as to be separated from the bottom surface of the outer pot. When the water in the state comes into contact with the cooking object, the sugar of the cooking object is made to dissolve in the water. That is, when the water boils, the sugar in the outer layer of the rice grain begins to dissolve in the boiling water so that the sugar dissolves in the water in this section.

After the heating section, a delay section for selectively turning on (ON) or off (OFF) the induction heating unit is advanced. That is, in the delayed section, the induction heating unit is repeatedly turned on and then turned off. In this embodiment, two sets of the induction heating unit that are turned on and then turned off are set to proceed, but the set can be adjusted according to the embodiment. Further, in this embodiment, the time when the induction heating unit is turned on is set to be shorter than the time when the induction heating unit is turned off. In such a delayed section, the cooked object is steamed with hot steam while evaporating the water in which the sugar is dissolved.

After the delay section, a steaming section for turning off the induction heating section is performed. That is, the induction heating portion is turned off over the entire steaming section.

In this embodiment, the time required for the heating section is the longest, and the time required for the delay section is the shortest.

In the control method of the IH-applied sugar-reducing rice cooker, which is carried out in the heating section, the delay section, and the steaming section as described above, the sugar-reduced cooking can be performed without discharging water and no residual water remains, and the heating section can be used. By applying pressure in the delay section, sticky rice can be cooked.

FIG. 3 shows a control method of an IH-applied sugar-reducing rice cooker according to another embodiment of the present invention.

As shown in FIG. 3, the control method of the IH-applied sugar-reducing rice cooker according to another embodiment of the present invention includes a heating section, a first delay section, a second delay section, and a steaming section.

The heating section is a section in which the induction heating unit (IH) is continuously turned on (ON). That is, the induction heating unit is turned on over the entire heating section. In such a heating section, water is stored in the outer pot, and the water is heated and boiled while the cooking object is housed in the inner pot whose bottom surface is arranged so as to be separated from the bottom surface of the outer pot. When the water of the cooking object comes into contact with the cooking object, the sugar of the cooking object is made to dissolve in the water. That is, when the water boils, the sugar in the outer layer of the rice grain begins to dissolve in the boiling water so that the sugar dissolves in the water in this section.

After the heating section, a first delay section and a second delay section for selectively turning the induction heating unit on (ON) or off (OFF) proceed in order. That is, in the first delay section and the second delay section, the induction heating section is turned on and then turned off repeatedly, but in particular, in the first delay section, the induction heating section is turned on (ON) and turned off (OFF). It can be said that it is preferable to set so that the number of times of turning on (ON) and turning off (OFF) of the induction heating unit is larger in the second section than the number of times of).

In this embodiment, the time when the induction heating unit is turned on is set to be shorter than the time when the induction heating unit is turned off in the first delay section, but the induction is performed at the initial time point and the end time point of the first delay section. The time when the heating unit is turned on is set to be longer than the time when the induction heating unit is turned off. Further, in the second delay section, the time during which the induction heating section is turned on is set to be longer than the time during which the induction heating section is turned off, but in the latter half of the second delay section, the time during which the induction heating section is turned on is set. Is set so that there is a section shorter than the time when the induction heating unit is turned off.

Further, it can be said that it is preferable that the required time of the second delay section is set to be shorter than the required time of the first delay section.

In such a delayed section, the cooked object is steamed with hot steam while evaporating the water in which the sugar is dissolved.

After the delay section, a steaming section for turning off the induction heating section is performed.

In this embodiment, the time required for the delayed section is the longest, and the time required for the steamed section is the shortest.

In the control method of the IH-applied sugar-reducing rice cooker, which proceeds in the heating section, the first delay section, the second delay section, and the steaming section as described above, no water is discharged and no residual water remains. Reduced cooking is possible, and watery rice can be cooked by setting it to a non-pressure type that does not apply pressure in the heating section and the delay section.

According to the control method of the IH-applied sugar-reducing rice cooker of the present invention, there are the following effects.

Since it is possible to cook with reduced sugar without draining water and leaving no residual water, the convenience of the user is increased, and the residual water inside containing sugar cannot be visually confirmed after cooking. Cleanliness can be ensured.

In addition, since sugar-cut rice with reduced sugar can be cooked in a general cooking time, it is possible to provide convenience to consumers and meet the expectations of consumers who are highly concerned about health.

Furthermore, by being able to selectively withdraw sticky rice and watery rice (soft rice) according to the tastes of consumers, it is possible to meet the expectations of consumers with various tastes.

As described above, the present invention has been described with limited examples and drawings, but the present invention is not limited thereto, and the technical idea of the present invention is as described by a person having ordinary knowledge in the technical field to which the present invention belongs. It goes without saying that various modifications and modifications can be made within the equal scope of the claims described below.

100: Outer pot 200: Inner pot 210: Hall

Claims (4)

A heating section that keeps the induction heating unit (IH) on continuously;
After the heating section, a delay section that selectively turns the induction heating section on (ON) or off (OFF); and after the delay section, a steaming section that turns the induction heating section off (OFF); Including ,
The delay section is
The first delay section and
A second delay section set so that the number of times the induction heating unit is turned on (ON) and off (OFF) is larger than that of the first delay section is included.
In the heating section,
With the object to be cooked contained in the inner pot having a bottom surface isolated from the bottom surface of the outer pot in which water is stored, the water that is heated and boiled is made to dissolve the sugar of the object to be cooked.
In the delay section
While evaporating the water in which sugar is dissolved, steam the object to be cooked with hot steam.
A method for controlling an IH-applied sugar-reducing rice cooker, which comprises being able to cook with reduced sugar without discharging water and leaving no residual water . The control method for an IH-applied sugar-reducing rice cooker according to claim 1, wherein pressure can be applied between the heating section and the delay section to cook sticky rice. The control method for an IH-applied sugar-reducing rice cooker according to claim 1 , wherein the time required for the second delay section is set to be shorter than the time required for the first delay section. The control method for an IH-applied sugar-reducing rice cooker according to claim 1 , wherein watery rice can be cooked by setting a non-pressure type in which no pressure is applied in the heating section and the delay section.

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