KR0175504B1 - An electric rice cooker - Google Patents

Abstract

The present invention relates to an electric thermal rice cooker, an absorption step (T11) of absorbing water into rice while heating the inside of the electric thermal rice cooker to a predetermined temperature (40 ° C.), and the interior of the electric thermal rice cooker to a constant temperature (70 ° C.). Electric heating rice cooker by measuring the time it takes to heat up to the first heating step (T12) to determine the cooking amount and determine the heat distribution based on this, and the amount of heat according to the determination result of the first heating step (T12) To heat the electric cooker to a constant temperature (122 ° C) by distributing the amount of heat according to the determination result of the second heating step (T13) and the first heating step (T12). After completion of the holding step (T14) and the boiling holding step (T14), a steaming step (T15) of heating the inside to a constant temperature (110 ° C.) for a predetermined time (7 minutes), followed by heating the electric rice cooker to a constant temperature ( 120 ° C.) to perform a reheating process (T16), which is reheated for a period of time (3 minutes). By controlling the progress time and heating temperature of the absorption process, heating process, boiling maintenance process, moxibustion process, reheating process, it is possible to adjust the cooking state optimally.

Description

New rice cooking process control method of electric rice cooker

The present invention relates to an electric thermal rice cooker.

In particular, the present invention can maintain the cooking state of the new rice in a state of haze by adjusting the running time and operating temperature of the absorption process, heating process, boiling maintenance process, and moxibustion process during the cooking process without adjusting the amount of water when cooking the new rice. The present invention relates to a method for controlling a new rice cooking process of an electric rice cooker, and when applied to the electric rice cooker, it has a feature of optimally maintaining a cooking state of a new rice.

As is well known, the electric thermal rice cooker is provided with an operation environment for each process according to each content, which is first started after the cooking operation of each cooking key after the state in which the inner pot is seated.

The general electric rice cooker is a key input unit 12 consisting of keys for setting various operating environments of the electric rice cooker having a cooking function and a heat insulating function, as shown in the block diagram shown in Figure 1, and the bottom of the electric rice cooker and It is installed on the body and the lid, and the electric heating rice cooker by the sensing unit 14 for detecting the heat generated by the various heaters by the sensor, and the temperature value detected by the key input and the temperature sensor of the key input unit 12 Microprocessor 10 for controlling the operation of, and is installed on the bottom and lid and body of the electric thermal rice cooker and operates under the control of the microprocessor 10 to control the operation of the heater to heat the interior of the electric thermal rice cooker It consists of the heater drive part 16 and the display part 18 which displays the operation | movement state of said electric warm rice cooker.

3, the microprocessor 10 built in the electric warm rice cooker maintains the standby state when the operation power is input (S301), and sets various cooking modes by key input. It determines (S302).

As a result of the determination, if the cooking mode (refers to Jinbap, Donbap, Ordinary rice, Mixed grain rice, brown rice, etc.) is not set, the standby state is continuously maintained (S301), and when the cooking mode is set, cooking of the heater driving unit 16 The heater, the lid heater and the body heater are operated to execute the set cooking mode (S303).

That is, it is determined whether cooking is complete by controlling the operation time or operating temperature of the cooking heater of the heater driving unit 16, the lid heater, and the body heater according to each cooking mode to perform the cooking mode (S304).

If the cooking operation is not terminated, the microprocessor 10 continues to execute the cooking mode (S303). When the operation of the set cooking mode is terminated, the cooking heater and the lid heater of the heater driving unit 16 are finished. And blocking the operation power supplied to the body heater (S305), and performing an insulating function, and detecting an internal temperature of the electric thermal cooker (S306) detected by the cooking temperature sensor of the sensing unit 14 (for example, 75). It is determined whether it is lower than (° C.) (S307).

As a result, when the internal temperature of the electric warm rice cooker is higher than a predetermined temperature (eg 75 ° C.), the internal temperature of the electric warm rice cooker is detected again (S306), and the internal temperature of the electric warm rice cooker is a constant temperature (eg 75 ° C.). If lower than), the various heaters of the heater driving unit 16 are operated (S308) to increase the internal temperature of the electric thermal cooker.

Therefore, the internal temperature of the electric rice cooker maintains a certain temperature (eg, 75 ℃) is to keep the rice stored inside.

Referring to the cooking process of the electric rice cooker in more detail with reference to Figure 2 and 5, first, when the operation mode of the electric rice cooker is set to the cooking mode, the operation of the cooking heater and lid heater and body heater of the heater drive unit 16 Absorption process (T1) is performed for a certain time (about 10 to 12 minutes) to allow water to be absorbed into rice inside while supplying power to increase the internal temperature. Example: to 45 ℃).

When the absorption step (T1) is completed to allow the water to be absorbed into the inside of the rice is completed by performing the first heating step (T2) to determine the amount of cooking while raising the interior to a predetermined temperature (for example, 75 ℃) rice inside the rice Determine the amount.

That is, when it takes about 2 minutes to increase the internal temperature of the electric rice cooker to 75 ° C, it is determined as the amount of cooking for one person and is supplied to each heater in the second heating step T3 and the boiling holding step T4. If the amount of heat to be adjusted is adjusted to 80%, and it takes about 3 minutes, it is determined as the cooking quantity of 2 servings, and the amount of heat supplied to each heater in the second heating step (T3) and boiling holding step (T4) is adjusted to 85%. .

When it takes about 4 minutes, it is determined as the cooking quantity of 3 servings, and the amount of heat supplied to each heater is adjusted to 90% in the second heating step T3 and the boiling holding step T4. The amount of heat supplied to each heater is adjusted to 95% in the second heating step (T3) and the boiling holding step (T4) while it is determined to be 4 servings. By adjusting the amount of heat supplied to each heater in the second heating step (T3) and boiling maintenance step (T4) to 100% in the second heating step (T3) to raise the internal temperature to a certain temperature (for example, 102 ℃) .

Subsequently, the second heating step (T3) is extended to heat the inside to perform a boiling maintenance step (T4) for heating the inside so that the internal temperature rises to the cooking temperature (for example, 125 ℃).

After each process is completed, the cooking process is completed and the heating process is completed while the steaming process (T5) is performed to heat the cooked rice to a predetermined temperature (115 ° C.) for a predetermined time (about 12 minutes). do.

However, when cooking the new rice by using the electric rice cooker as described above, since a separate rice cooking mode is not set, the cooking mode of the electric rice cooker is set to the cooking mode such as ordinary rice, and then the amount of water input is controlled. There is a hassle to adjust the cooking condition. That is, in case of new rice, if the amount of water is not poured properly according to the amount of cooking, there is a drawback that the rice remains due to a lot of moisture remaining.

The present invention when cooking new rice using an electric rice cooker, the amount of water is poured like ordinary rice cooking, and only to adjust the progress time and operating temperature of each process to maintain the cooking state in an optimal state The purpose of the present invention is to provide a method for controlling the rice cooking process of the warm rice cooker.

The present invention for achieving the above object is an absorption step (T11) for absorbing water in the rice while heating the interior of the electric rice cooker to a certain temperature (40 ℃), and the temperature inside the electric rice cooker (70) The first heating step (T12) for measuring the time taken to heat up to the heating temperature (degree C) and determining the amount of cooking based on this, and for determining the distribution of calories, and allocating the amount of heat according to the determination result of the first heating step According to the determination result of the second heating step (T13) and the first heating step (T12) for heating the warming rice cooker to a constant temperature (102 ° C), the electric heating rice cooker is heated to a constant temperature (122 ° C). After the boiling maintenance step (T14) and the boiling maintenance step (T14) is finished, the steaming step (T15) for heating the inside to a constant temperature (110 ℃) for a predetermined time (7 minutes), and then the electric thermal cooker constant Reheating process (T16) to reheat for a certain time (3 minutes) to temperature (120 ℃) It is characterized in that it is made to do.

1 is a block diagram showing an operation state of a conventional general electric rice cooker.

Figure 2 is a graph showing the cooking process of a general electric rice cooker.

Figure 3 is a flow chart showing the operation of the general electric rice cooker of Figure 1;

4 is a flow chart showing the operating state of the electric rice cooker for solving the present invention,

5 is a chart showing the calorie distribution state of the boiling maintenance process according to the determination of the cooking quantity.

Explanation of symbols on the main parts of the drawings

10 microprocessor 12 key input unit

14 detection unit 16 heater driving unit

18: display part T11: absorption process

T12: 1st heating process T13: 2nd heating process

T14: boiling process T15: steaming process

T16: Reheating Process

The configuration of the electric thermal rice cooker for explaining an embodiment of the present invention is composed of a key input unit for inputting cooking data, a sensing unit having various sensors, a heater driving unit for heating each unit, a display unit and the like.

Figure 4 is a flow chart showing the operating state of the electric rice cooker for solving the present invention, the absorption step (T11) for absorbing water in the rice while heating the inside of the electric rice cooker to a certain temperature (40 ℃), and The first heating step (T12) and the first heating step (T12) of measuring the time taken to heat the inside of the thermal cooker to a certain temperature (70 ℃) and determine the amount of cooking based on this and the calorie distribution According to the determination result, the heat is distributed according to the determination result of the second heating step (T13) and the first heating step (T12) of heating the electric warming rice cooker to a predetermined temperature (102 ° C.) and the electric warming rice cooker. Process (T14) to heat up to a constant temperature (122 ° C), and a steaming process (T15) to heat the inside to a constant temperature (110 ° C) for a predetermined time (7 minutes) after the boiling maintenance process (T14) is finished. ), Followed by an electric rice cooker at a constant temperature (120 ° C.) for a predetermined time (3 minutes). It has shown to operate the re-heating process (T16) for heating.

The operation of the present invention configured as described above will be described.

The microprocessor which controls the overall operation of the electric rice cooker checks whether there is a key input for setting the cooking mode of the electric rice cooker while maintaining the standby state (S1).

Then, when the cooking key is input (S2) while maintaining the standby state, it is determined whether it is set to the new rice cooking mode for cooking the new rice (S3). And, if a cooking mode other than the cooking mode for cooking the new rice (usually rice, jinbap, hanbap, etc.) is set to run their cooking mode as in the conventional electric rice cooker (S4), but the new rice When the cooking mode for cooking is set, the elapsed time is counted while the heater is heated to the full in order to perform the absorption process (S5).

That is, it is determined whether the absorption process (T11) was performed for a predetermined time (S6) while controlling the power supplied to the heater (S7), S8, and S9 so that the internal temperature of the electric thermal cooker was maintained at 40 ° C. .

Then, when the absorption step T11 is finished, the cooking amount is determined and the first heating step T12 for distributing the heating value of the heater is performed while performing the second heating step T13 and the boiling maintenance step T14. In this case, while operating the heater to heat the inside of the electric rice cooker to a certain temperature (70 ℃) (S12) while measuring the time it takes for the internal temperature of the electric rice cooker to rise to a certain temperature (70 ℃) and cooking based on this The amount of heat is determined (S13) to distribute the amount of heat generated.

That is, as shown in FIG. 5, when it takes about 2 minutes to raise the internal temperature of the electric rice cooker to 70 ° C., it is determined as the cooking quantity for one person and the second heating step T13 and the boiling maintenance step (T14). ), The amount of heat supplied to each heater is adjusted to 88%, and if it takes about 3 minutes, the amount of heat supplied to each heater in the second heating step (T13) and the boiling maintenance step (T14) is determined as the cooking amount of 2 servings. Is adjusted to 91%.

When it takes about 4 minutes, it is determined as the cooking quantity of 3 servings, and the amount of heat supplied to each heater is adjusted to 94% in the second heating step T13 and the boiling holding step T14. The amount of heat supplied to each heater is adjusted to 97% in the second heating step (T13) and the boiling holding step (T14), and if it takes about 6 minutes, it is determined as the cooking amount for 5 people. By adjusting the amount of heat supplied to each heater in the second heating step (T13) and boiling maintenance step (T14) to 100% in the second heating step (T13) to raise the internal temperature to a certain temperature (for example, 102 ℃) .

Subsequently, when the operation of the second heating step T13 is completed, the boiling maintenance step T14 is performed with the heat amount calculated according to the determined cooking amount.

That is, to carry out the boiling maintenance step (T14) of heating (S15) until the internal temperature of the electric thermal cooker is a predetermined temperature (122 ℃) (S14).

Then start the moxibustion process (T15) for steaming the cooked rice is finished, in the present invention by intermittent the power supplied to the heater while heating / stopping the inside of the electric thermal cooker (S19) (S20) While maintaining the inside of the cooker at a constant temperature (110 ° C), it is determined whether a predetermined time (say a time of about 7 minutes) has elapsed (S17).

And unlike in the conventional invention again supplying the operating power to the heater (S21) to reheat (S24) to maintain the internal temperature of the electric thermal cooker for a predetermined time (3 minutes) at a constant temperature (120 ℃) (S23) While determining whether or not a predetermined time (3 minutes) has elapsed (S22).

After the reheating time is given for a certain period of time (3 minutes), it is determined that all the processes for cooking the new rice are finished, and then the warming process is entered.

Accordingly, in the present invention, by changing the operation time and calorie content of each process without separately adjusting the amount of water when cooking the new rice, it is possible to cook the new rice in the optimum state cooking like ordinary rice.

As described above, when the mode for cooking the new rice is set in the cooking mode, the present invention adjusts the operation time and the calorific value of each process to correspond to the cooking mode, such as ordinary rice without having to adjust the amount of water separately during cooking. There is an effect that can cook the new rice to the optimum state.

The present invention has been described only with respect to one embodiment of a method for controlling a new rice cooking process of an electric thermal rice cooker as described in the claims, but the present invention is not limited thereto, and various applications and modifications may be made by those skilled in the art. will be.

Claims (2)

Absorption step (T11) for absorbing water in the rice while heating the inside of the electric rice cooker to a predetermined temperature (40 ℃); A first heating step (T12) of measuring a time taken to heat the interior of the electric rice cooker to a predetermined temperature (70 ° C.), determining an amount of cooking, and determining a heat distribution; A second heating step (T13) of distributing heat quantity according to the determination result of the first heating step (T12) to heat the electric warm rice cooker to a predetermined temperature (102 ° C.); A boiling maintenance step (T14) of distributing the heat amount according to the determination result of the first heating step (T12) to heat the electric warm rice cooker to a predetermined temperature (122 ° C.); A steaming step (T15) of heating the inside at a constant temperature (110 ° C.) for a predetermined time (7 minutes) after the boiling maintenance step (T14) is finished; Subsequently, the method of controlling the new rice cooking process of the electric rice cooker, characterized in that it is made to perform a reheating step (T16) of reheating the electric rice cooker at a predetermined temperature (120 ° C.) for a predetermined time (3 minutes). The method according to claim 1, wherein each time the cooking amount is increased in the first heating step (T12), the heating amount of the boiling rice cooking step is increased by 3% and distributed.