KR0175509B1 - An electric rice cooker - Google Patents

Abstract

The present invention relates to an electric thermal rice cooker, an absorption process of absorbing water into rice while heating the inside of the electric thermal rice cooker at a constant temperature (45 ° C.) for a predetermined time (7 minutes), and the internal temperature of the electric thermal rice cooker. A heating step of measuring the time taken to heat up to (75 ° C.), determining the cooking quantity and determining the distribution of calories, and allocating the heat amount according to the determination result of the heating step to heat the electric rice cooker at a constant temperature (125 ° C.). After the boiling maintenance process and the boiling maintenance process is finished, the first steaming process for heating the inside at a constant temperature (120 ℃) for a predetermined time (5 minutes), and then the inside of the electric rice cooker to a constant temperature ( By performing a second heating process for heating for a predetermined time (10 minutes) at 115 ℃) and a third heating process for heating the inside of the electric rice cooker for a predetermined time (5 minutes) at a constant temperature (125 ℃), You can cook nurungji with electric rice cooker There is an effect.

Description

How to control nurungji cooking process of electric rice cooker

The present invention relates to an electric heat cooker.

In particular, the present invention is to control the progress time and operating temperature of the absorption process and heating process, boiling maintenance process, the moxibustion process of the cooking process during cooking Nurungji, in particular by adjusting the progress time and caloric distribution state and absorption time of the moxibustion process It relates to a nurungji cooking process control method of the electric insulation rice cooker to cook nurungji, it has the feature that can cook nurungji as an electric insulation rice cooker.

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

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

Referring to the electric insulation rice cooker in more detail by referring to FIG. 3, the microprocessor 10 built in the electric insulation rice cooker maintains the standby state when the operation power is supplied (S301), and determines whether various cooking modes are set 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 is performed. 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 insulation function while detecting an internal temperature of the electric thermal cooker detected by the cooking temperature sensor of the sensing unit 14 (S306) at a predetermined temperature (for example, 75). It is determined whether it is lower than (° C.) (S307).

As a result, when the internal temperature of the electric insulation rice cooker is higher than a predetermined temperature (eg 75 ° C.), the internal temperature of the electric insulation rice cooker is detected again (S306), and the internal temperature of the electric insulation 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, since the internal temperature of the electric rice cooker maintains a certain temperature (eg 75 ℃), it is possible to heat the rice stored inside.

Referring to the cooking process of the electric insulation rice cooker in more detail by FIG. 2, first, when the operation mode of the electric insulation rice cooker is set to the cooking mode, supply operation power to the cooking heater and lid heater and body heater of the heater driving unit 16; To increase the internal temperature while absorbing water into the rice inside (T1) for a certain period of time (refer to about 10 to 12 minutes) to maintain the internal temperature Increase to).

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 a cooking quantity 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, the electric insulation rice cooker as described above has a drawback in that it is not possible to cook nurungji because it is not only to set the temperature so that nurungji does not occur during cooking, but also to coat the inside of the inner skin so that nurungji does not occur.

The present invention controls the running time and operating temperature of each cooking process of the electric insulation rice cooker, in particular, control the nurungji cooking process of the electric insulation rice cooker to cook nurungji by adjusting the running time and calorie distribution and absorption time of the moxibustion process The purpose is to provide a method.

One embodiment of the present invention for achieving the above object is an absorption process for absorbing water in rice while heating the inside of the electric thermal cooker for a predetermined time (7 minutes) at a constant temperature (45 ℃), and electrical insulation The heating step of measuring the time it takes to heat the inside of the cooker to a certain temperature (75 ℃) and determine the amount of cooking and the distribution of heat based on this, and the electric heat cooker by allocating the heat amount according to the determination result of the heating step Boiling process for heating the temperature to a predetermined temperature (125 ° C), a first steaming step for heating the inside to a predetermined temperature (120 ° C) for a predetermined time (5 minutes) after the boiling maintenance process is finished, and then an electric thermal cooker A second steam heating step of heating the inside of the electric oven at a constant temperature (115 ° C.) for a predetermined time (10 minutes), and a third steam heating the inside of the electric thermal cooker at a constant temperature (125 ° C.) for a predetermined time (5 minutes). Characterized in that it is made to carry out the process.

1 is a block diagram showing the operation state of a conventional 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;

Figure 4 is a flow chart showing the operating state of the electric rice cooker according to an embodiment for solving the present invention.

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: heating process T13: boiling maintenance process

T14: First Moxibustion Step T15: Second Moxibustion Step

T16: 3rd moxibustion process

An 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 according to an embodiment of the electric insulation rice cooker for achieving the object of the present invention, while heating the inside of the electric insulation rice cooker for a predetermined time (7 minutes) to a certain temperature (45 ℃) An absorption step of absorbing water into the rice, a heating step of measuring the time taken to heat the inside of the electric rice cooker to a predetermined temperature (75 ° C.), determining the amount of cooking and determining the distribution of heat based on the heating step, and the heating step According to the result of determination, the boiling maintenance process for heating the electric rice cooker to a certain temperature (125 ℃) by distributing the heat, and after finishing the boiling maintenance process, the inside is kept at a constant temperature (120 ℃) for a certain time (5 minutes). A first heating step for heating, and then a second heating step for heating the inside of the electric heating rice cooker at a constant temperature (115 ° C.) for a predetermined time (10 minutes), and the inside of the electric heating rice cooker at a constant temperature (125 ° C.). The third steam heating process for heating for a certain time (5 minutes) Demonstrating performance.

Here, the first moxibustion step (T14) is made to distribute the amount of heat supplied to the heater to 8/14, the second moxibustion step (T15) is made to distribute the amount of heat supplied to the heater to 6/14, In the third moxibustion step (T16), the amount of heat supplied to the heater is distributed to 12/14.

That is, by intermittent the cycle of the power supplied to the heater to control the amount of heat generated by the heater.

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

The microprocessor that 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).

When the cooking key is input while maintaining the standby state, it is then determined whether the nurungji cooking mode for cooking the nurungji is set (S2). And, if cooking mode other than cooking mode for cooking nurungji (say normal rice, jinbap, hanbap, etc.) is set, they run their cooking mode as in the conventional electric rice cooker (S3), but nurungji When the cooking mode for cooking is set, counting the time when the internal temperature of the electric thermal cooker rises to a predetermined temperature (40 ° C.) while heating the heater to a full (S4) to perform the absorption process (T11) (S5). )do.

That is, while intermittent (S7) (S8) the power supplied to the heater to maintain the internal temperature of the electric rice cooker at 45 ℃ (S6) to determine whether the absorption step (T11) was made for a certain time (7 minutes) (S6) do.

Then, when the absorption step (T11) is finished, the cooking amount is determined and the boiling step (T13) is performed, and the heating step (T12) for distributing the heating value of the heater is performed. While heating the inside of the predetermined temperature (75 ℃) (S9) while measuring the time it takes for the internal temperature of the electric cooker to rise to a constant temperature (75 ℃) and determine the cooking amount based on this to distribute the calorific value.

Subsequently, when the operation of the heating step T12 is completed, the boiling maintenance step T13 is performed with the heat amount calculated according to the determined cooking amount.

That is, to carry out the boiling maintenance step (T13) of heating (S11) until the internal temperature of the electric rice cooker is a predetermined temperature (125 ℃) (S12).

Next, while steaming the cooked rice, it performs a steaming process to cook nurungji.

First, in the first moxibustion process (T14), it is determined whether the process progress time has elapsed for a predetermined time (5 minutes) while counting the time that the process is in progress (S13). Phosphorus second steaming process (T15) is performed, but if a predetermined time (5 minutes) is not passed, it is determined whether the internal temperature of the electric thermal cooker has risen to a certain temperature (120 ℃) (S15). That is, while performing the first steaming process for a predetermined time (5 minutes), the heater is operated / stopped by interrupting the power supplied to the heater so that the internal temperature of the electric rice cooker maintains a constant temperature (120 ° C.) (S17) ( S16).

Here, the cycle of the power supplied to the heater to 8/14 so that the internal temperature of the electric rice cooker gradually increases.

As described above, after the first moxibustion step T14 is completed, the second moxibustion step T15 is performed again. In detail, the counting time during which the second moxibustion step T15 is performed is counted (S18). While it is determined whether the running time has elapsed for a predetermined time (10 minutes) (S20), if a predetermined time (10 minutes) has elapsed, the third process (T16), which is the next process, is performed, but a predetermined time (10 minutes) has elapsed. If not, it is determined whether the internal temperature of the electric rice cooker has risen to a predetermined temperature (115 ° C.) (S21). That is, while performing the second steaming process for a predetermined time (10 minutes), the heater is operated / stopped by interrupting the power supplied to the heater so that the internal temperature of the electric rice cooker maintains the constant temperature (115 ° C.) (S22) ( S21).

Here, the cycle of the power supplied to the heater to 6/14 so that the internal temperature of the electric rice cooker gradually increases.

Next, after completion of the first moxibustion step T14 and the second moxibustion step T15, the third moxibustion step T16 is performed. In detail, the third moxibustion step T16 is performed. While counting the time (S24), it is determined whether the progress time has elapsed for a predetermined time (5 minutes) (S25) and when a predetermined time (5 minutes) has elapsed, the next step of the warming process is performed, but for a fixed time (5 minutes) If it does not pass, it is determined whether the internal temperature of the electric rice cooker has risen to a predetermined temperature (125 ° C.) (S26). That is, while the third steaming process is performed for a predetermined time (5 minutes), the heater is operated / stopped by intermitting the power supplied to the heater so that the internal temperature of the electric rice cooker maintains the constant temperature (125 ° C.) (S27) ( S28).

In the third steaming process (T16), unlike the first steaming process (T14) and the second steaming process (T15), the temperature of the electric power supplied to the heater is increased by increasing the internal temperature of the electric rice cooker more quickly to cook rice. It is 14.

Accordingly, the operation time and calorie content of each step of the electric insulation rice cooker is different, in particular, by controlling the running time, calories and absorption time in the moxibustion process, it is possible to cook nurungji as an electric insulation rice cooker.

As described above, the present invention adjusts the operation time and calorific value of each process to correspond to this mode when the mode for cooking nurungji is set in the cooking mode, and by adjusting the advancing time, calorific value and absorption time in the moxibustion process, electric heat cooker As it is possible to cook Nurungji.

The present invention has been described only with respect to one embodiment of the control method of nurungji cooking process of the electric thermal rice cooker as described in the claims, but the present invention is not limited to this and various applications and modifications can be made by those skilled in the art. will be.

Claims (4)

An absorption step of absorbing water into the rice while heating the inside of the electric thermal cooker at a predetermined temperature (45 ° C.) for a predetermined time (7 minutes); A heating step of measuring a time taken to heat the inside of the electric rice cooker to a predetermined temperature (75 ° C.), determining an amount of cooking, and determining a heat distribution; A boiling maintenance step of distributing the heat amount according to the determination result of the heating step to heat the electric rice cooker to a predetermined temperature (125 ° C.), A first steaming step of heating the inside at a constant temperature (120 ° C.) for a predetermined time (5 minutes) after the boiling maintenance process is finished; A second steaming step of heating the inside of the electric thermal cooker for a predetermined time (10 minutes) at a predetermined temperature (115 ° C.); Nurongji cooking process control method of the electric thermal rice cooker characterized in that it is made to perform a third heat treatment process for heating the inside of the electric rice cooker to a predetermined temperature (125 ℃) for a predetermined time (5 minutes). The method of claim 1, wherein in the first steaming step (T14) to distribute the amount of heat supplied to the heater to 8/14, Nurungji cooking process control method of the electric rice cooker. The method of claim 1, wherein in the second steaming step (T15) to distribute the amount of heat supplied to the heater to 6/14, Nurungji cooking process control method of the electric rice cooker. The method of claim 1, wherein in the third steaming step (T16) to distribute the amount of heat supplied to the heater to 12/14, Nurungji cooking process control method of the electric rice cooker.