KR0152806B1 - Method for control of rice cooker - Google Patents

Abstract

In the cooking state control method of the electric rice cooker of the present invention, the built-in weight sensor for detecting the amount of rice and the amount of water added, and the display lamp so that the user can know the rice state according to the detected amount of rice and the amount of water And if the user changes the amount of water according to the display result, continuously detects the current amount of water and turns on the corresponding rice state display lamp. The step of inputting the start of cooking and the step of performing the corresponding cooking according to the user's key input, and detects the initial input amount of the consumer and enters the cooking if it is satisfied, otherwise the amount of water that the consumer sings As it continuously displays the status, it can supply the optimal quantity, and it is used for gimbap, sushi, fried rice, bibimbap, baby food, the elderly The taste of rice can be differentiated according to the purpose of use, such as patient food, and the optimum cooking condition can be realized by providing luxurious enough moisture regardless of the condition of rice. By allowing the distribution of water and especially water content, it is possible to prolong the storage period by providing the nutritional condition suitable for keeping warm in the rice of the optimal state, and the rice tastes good without using the pressure like the existing gas pressure cooker. It works.

Description

How to control cooking condition of electric rice cooker

1 is a block diagram of an electric rice cooker according to the prior art.

2 is a graph showing the cooking heating temperature of the rice cooker according to the prior art.

3 is a flowchart illustrating a control method of an electric rice cooker according to the prior art.

Figure 4 is a flow chart illustrating a cooking state control method of the electric rice cooker according to the present invention.

5 is a control block diagram of an electric rice cooker according to the present invention

6 is a graph showing the adhesion of rice having different water ratios.

* Explanation of symbols for main parts of the drawings

1: oven 2: oven cover

3: outer sealed lid 4: upper sensor

5: upper heater 6: bottom sensor

7: bottom heater 8: side heater

9: display unit 10: weight sensor

The present invention relates to an electric rice cooker, and more particularly, to a cooking state control method of the electric rice cooker for shortening the cooking time and facilitating selection of the rice state according to the preference of the consumer.

The use of rice has long been considered important to us.

In the primitive agricultural society, it was baked directly on the fire for food, and various foods and foods using rice appeared due to the abundance of food.In particular, with the improvement of the cultural level, the dietary life was also changed from quantitative to qualitative pursuit. It is rising.

In addition, the development of the cooking season has also changed from direct heating to indirect heating, which makes it easier to cook delicious rice, nutritious rice, and rice to suit individual tastes.

In this way, consumers chose a cooking method and cooking utensil with high health care and low nutritional loss while enjoying a variety of menus.In response to this choice, research on rice always provided delicious rice stocks to Asians, especially Koreans. In order to do so, scientifically analyzed and applied the mechanism of rice until it became rice, until it was able to create the taste of freshly cooked rice in the cauldron.

Thus, in recent years, the rice cooker has progressed through the integration of the JAR function, the addition of a timer function, and the adoption of a microcomputer, and the fuzzy control for determining the cooking quantity, setting the fire power, and finely controlling the temperature has become possible.

Cooking is a process of converting raw starch, which is difficult to digest, into luxury starch, which is easy to digest, and it is necessary to maintain more than 20 minutes at a temperature of 100 ° C or more.

Dividing the cooking process largely to produce a delicious rice taste, can be divided into three processes, such as preheating, heating moxibustion.

First, in the preheating step, the fire is absorbed by the rice, and the cooking machine maintains a relatively high temperature state below the gelatinization temperature for a certain time.

In the heating process, the temperature is increased to the boiling point. After that, the starch of the rice is gelatinized by maintaining the boiling state for a certain time. In the moxibustion process, the extra moisture is evaporated to complete the soft cooking.

Here, if the firepower is strong and the water is evaporated at an early time and the cooking time is shortened, the rice starch is low in luxury and the core is cooked much. On the contrary, if the cooking time is long because the fire power is weak, the surface becomes mushy and soft rice.

Therefore, in order to cook delicious rice, it is necessary to add or subtract the optimum firepower corresponding to the rice and the quantity.

This is generally applied to make ordinary rice, and when pursuing the taste of rice according to the state of rice, such as doenbap, jinbap, and normalbap should be accompanied by the appropriate amount of control.

1 shows an electric rice cooker according to the prior art made to control the taste of the rice according to the state of the rice, and an oven of about 2.5 mm thick for uniformly transferring heat so that the rice is evenly distributed. And, the upper heater (5) for removing the dew formed by heating the rice and water to be cooked, the upper temperature sensor (4) for controlling the upper heater, and the side heater (8) for the front heating effect of the rice cooker And a bottom heater (7) used for heating and heating the rice and water together with the upper and side heaters, and particularly for cooking, and a bottom temperature for controlling the bottom heater (7). It consists of a sensor 6.

In addition, the sealing lid (3) increased the cooking efficiency by showing a pressure effect of about twice that of the commercialized, functionally, menu selection and condition control function, depending on the type and state of rice, new rice, general rice, etc. By making it possible to adjust the status for each menu, you can freely choose according to your preferences based on jinbap, pork and plain rice, to satisfy various tastes of consumers. Level.

If this is schematically described with reference to FIGS. 2 and 3 as follows.

First, when the power is applied, the standby process is operated only for 16 seconds and the values of the bottom sensor and the upper sensor are read and used as the post process control data. At this time, rice and water of the rice cooker are mixed to maintain an equilibrium state.

And as a preheater, after washing rice, about 10% of water adheres to the surface of rice, and in general, more than 30% of the weight of rice is submerged in about 2 hours after immersion in water at room temperature. At this time, the saturation time is shortened by increasing the temperature.As the temperature of the bottom temperature sensor is called at 58 ℃ for about 20 minutes, the function of presoaking below the gelatinization temperature facilitates gelatinization. It reduces the cooking time, improves the enzymatic reaction condition, promotes heat conduction during heating, and facilitates uniform heating so that the swelling power and viscosity are increased. Jinbap keeps the bottom temperature 45 ℃ for about 23 minutes. The silver is kept at 58 ℃ for about 20 minutes, and the boiled rice is maintained at 65 ℃ for 17 minutes so that the jinbab gradually contains a lot of water in the rice, so that the rice is absorbed less.

Next, as a heater, the same conditions are applied to Jinbab, ordinary rice, and pork rice, and the basic conditions for determination of cooking quantity are made by heating with a constant output and a certain duty until the bottom temperature of the first heater reaches a certain temperature of about 80 ° C. In the second heating, the upper sensor 4 counts up the control time while heating at a constant output and a constant duty until reaching a constant temperature of 70 ° C.

At this time, the number of servings is determined by the elapsed time from when the bottom temperature reaches 80 ° C to when the upper temperature reaches 70 ° C, and this count-up value is a combination of water quantity, rice quantity, water temperature, input power, and the like. It becomes the reference time, which is then a major factor in the cancellation time, duty, and power determination of the cooking process.

Next, it takes about 7 minutes in boiling maintenance process, and Jinbap is heated to 115 ℃, and Donbap is heated to 121 ℃.

Lastly, the steaming and warming process keeps the inside temperature of the rice at 113 ℃ for 13 minutes while holding the steam and heating while repeating the heating and heating. The upper heater is controlled to maintain the gelatinization temperature, which is controlled to 64%, and the excess water (free water) around the rice is appropriately evaporated to improve the taste of rice and prevent aging, and to maintain the optimal warming condition. When the temperature is lowered to 74 ° C by turning on and off, the upper heater, the side heater, and the bottom heater are controlled in a certain sequence when the internal temperature of the rice is lower than about 74 ° C.

As described above, the conventional electric rice cooker can satisfy various preferences of consumers by selecting various kinds of jinbap, pork and ordinary rice according to their preferences by adjusting the condition of rice. This function reduces the temperature of jinbab in the soaking process. Longer time, ordinary rice is slightly higher temperature and shorter time, and the cooked rice is adjusted to higher and lower temperature, and then the boiling temperature is controlled to be almost the same as ordinary rice and pork, and only slightly lower. In addition, the relationship between the temperature change and boiling maintenance thermal power is linearly controlled, and the purge is used to improve the thermal power of boiling maintenance compared to the previous cooker.

However, in the conventional electric rice cooker as described above, although it is possible to shorten the cooking time by adjusting the fine temperature and time in order to realize various preferences of consumers by fuzzy control, in the heating process of rice, the temperature is one addition. Since it does not change the ultimate water content of rice, it is only a factor, and because of the linear temperature rise after determining the number of phosphorus in the heating temperature control according to the quantity of rice, the nirvana of rice and water is the proper mechanism of the mechanism and main enzyme properties of rice and heating reaction. There is a problem in that it does not satisfy the needs of consumers due to insufficient differentiation of the actual taste by not controlling the harmony.

Therefore, an object of the present invention, in order to solve the above problems, by sensing the amount of rice and the amount of water sequentially through the weight sensor, and by displaying the corresponding rice state so that the user can cook the rice in the desired state It is to provide a rice cooker control method.

In the cooking state control method of the electric rice cooker of the present invention for achieving the above object, the step of detecting the amount of rice and the amount of water added to the built-in weight sensor, the user can know the rice state according to the detected amount of rice and the amount of water Turning on the corresponding display lamp, and if the user changes the amount of water according to the display result, continuously detects the current amount of water and turns on the corresponding rice state display lamp, and repeats the above steps. When the desired state of the rice is characterized by consisting of the step of the user enters the cooking start, and the step of performing the cooking according to the user's key input.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.

In the cooking state control method of the electric rice cooker of the present invention, when the power is first applied as shown in Figure 4, the initial oven is put into the rice using a weight sensor attached to the bottom of the rice cooker in contact with the bottom of the oven (1) After detecting the amount of water, if the user adds water again, the weight sensor detects the weight of the rice and the water inputted to determine the amount of water minus the weight value of the initially detected rice.

By comparing the detected amount of water and the weight of rice, the amount of water is calculated by calculating how much the amount of rice is controlled by controlling the display lamp of the display unit on the microcomputer 12, thereby turning on the corresponding lamp as shown in Table 1 below. Make sure you know the status.

In this case, as shown in FIG. 5, the optimum range of rice, ordinary rice, and jinbap is displayed, which enables the user to determine whether or not the amount of water display lamp belongs to the optimum range of the desired rice. If the water level indicator lamp is within the optimum range of the desired rice, the amount of water should be reduced or added. In this case, the microcomputer compares the weight of the initially stored rice with the changed amount of water. The operation of turning on the display lamp is repeated.

According to the experiment, Jinbap loses its original function due to the bursting and excessive collapse of rice in 1.7 times or more, and less than 1.1 times in rice, insufficient insufficient amount of rice is required for gelatinization. If the amount of water is supplied, the distinction of cooking status is clearly shown even if the heating pattern is not changed separately.

On the other hand, if the display lamp to display the amount of water in the optimum range of the desired rice belongs to the preliminary start key to perform the preheating, heating, steaming process.

That is, after the above water supply, rice is called as a soaking machine. At this time, gelatinization starts when the temperature is over 60 ° C. When gelatinization is carried out at a low temperature, the cell membrane of the rice is destroyed, and the outflow of nutrients and the texture of the rice are lost. Because of the lowering of the rice, the rice cannot be kept intact, and at temperatures lower than 60 ° C., water intake is delayed to extend cooking time.

For example, at about 30 ° C., about 99% is gelatinized within 2 hours, and at least 50 ° C. is completed within 30 minutes.

Next, when the action condition of the enzyme is prepared through the soaking period, it enters the primary heater.

This process adds high temperature to the rice to promote the convection of water, so that the gelatinization temperature is maintained for a certain time and the maximum water absorption is achieved so as to uniformly gelatinize.

Here, the temperature of 120 ℃ is provided as the best temperature of rice. Since about 130 ℃, the pyrolysis reaction occurs after passing the gelatinization reaction to promote the generation of brown material and the production of heating fragrance. Will be heard.

Therefore, the primary heating makes the upper and lower portions of the rice uniform, and after the promotion of the gelatinization and absorption, the secondary heating is performed.

If the first heating is boiled, the second heating can be said to be steaming rice, the rice itself is decomposed and the starch granule structure of the rice itself in the state of absorption of sufficient moisture and the appropriate amount of water evaporation To lower the temperature to make the soft starch to lower the temperature of the active enzyme (amylase) (amylase) of the rice coenzyme (60 ℃ ~ 100 ℃) to prevent excessive gelatinization of rice.

This state is also because the state of the liquidity of the rice is already lost, because it requires uniform heating at a low temperature.

After the second heating, baking, which is a third heater, is carried out. As in the first and second heating, the front heating using all the heaters of the upper, lower, and side surfaces rapidly raises the temperature to about 120 ° C. Free steam) virtually completes the heating of the heater required for gelatinization, producing release and the delicious composition of the rice.

After all of the heating is finished after the end of the moxibustion, by the duty control and thermal power according to the serving plate constant to maintain the internal temperature of the rice to 113 ℃ and 74 ℃ to maintain the optimal warming state.

That is, in the present invention, the amount of water and the immersion time is adjusted in water, the heating rate, the boiling temperature and the boiling duration are adjusted in heating, and the steaming time is controlled in steaming.

In particular, the amount of water, ie, the water added to the semi-fume rice, is generally 1.5 times the weight of the rice, but if the amount of water is decreased by adding or subtracting according to preference, the weight of the rice becomes less and the sensory hard rice becomes smaller, and the particle size is smaller. As the amount of water is increased, the weight of the rice increases, tends to be soft, and the viscosity is high.

Table 2 shows the degree of gelatinization of rice with different water ratios. In FIG. 9, the degree of adhesion changes according to the water ratio, which is compared with the sample after 2 hours of cooking and the sample after 24 hours of cooking. will be.

Specifically, the x-axis of FIG. 9 represents a water ratio, where L0 is 1.0, L1 is 1.1, L2 is 1.2,... The y-axis shows the degree of adhesion, that is, the degree of viscosity, and when the water ratio is L0 and L1, the adhesion after 2 hours and after 24 hours of cooking is significantly different. It can be seen that the characteristic change of is severe.

In addition, when the water ratio is about L4, there is no significant difference in adhesion after 2 hours and after 24 hours. This shows that when the water ratio is about 1.4, the characteristics of the rice are almost unchanged. The result is spread like porridge, which is not called rice, and there is no comparison value, which is a very important point in cooking.

In conclusion, in the present invention, L2, L3 is the optimum state of the rice, L4, L5 is the optimum state of ordinary rice, L6, L7 is identified as the optimum state of the rice cook to control the rice cooker.

As described above, according to the present invention, if the initial input amount of the consumer senses and satisfies the input to catering, otherwise the state is continuously displayed according to the amount of water is added to the consumer can supply the optimum amount, gimbap, sushi, The taste of rice can be differentiated according to the purpose of use such as fried rice, bibimbap, baby food, elderly food, patient food, etc.It is possible to realize the optimum cooking condition by providing luxurious enough moisture regardless of the state of rice, and can use rice cookers in various ways. The distribution of nutrients suitable for the condition of rice and the inclusion of water in particular can provide a nutritional condition suitable for keeping warm in an optimally optimized rice, as well as prolonging the storage period, as well as the pressure of a conventional gas pressure cooker. The rice tastes good without using.

Claims (3)

Detecting the amount of rice and the amount of water added by embedding a weight sensor; turning on the corresponding display lamp so that the user can know the state of rice according to the detected amount of rice and the amount of water; If the amount is changed, the current amount of water is continuously detected, and the rice state display lamp corresponding thereto is turned on. If the rice state desired by the user is repeated by repeating the above steps, the user inputs the start of cooking, and Cooking state control method of an electric rice cooker comprising the step of performing the corresponding cooking according to the key input. According to claim 1, wherein the rice is a hydrolyzed rice is 1.1 times to 1.2 times the amount of rice, ordinary rice is 1.3 times to 1.5 times the amount of rice, Jin rice is 1.6 times to 1.7 times of the rice cooker, characterized in that Cooking status control method. The method according to claim 1, wherein the cooking is carried out by applying a temperature of 120 ° C. to promote convection of water to maintain uniform gelatinization temperature for uniform gelatinization and to maximize water absorption, and Lowers the activity temperature of amylase (60 ℃ ~ 100 ℃), and the rice itself is decomposed by the action of enzyme and destroys the starch granule's micellar structure to make soft starch, and rapidly raises the temperature to 120 ℃. Cooking condition control method of the electric rice cooker comprising a tertiary heater for extra free steam release and delicious ingredients of the rice.