KR100186501B1 - Driving method of electric rice cooker - Google Patents

Abstract

The present invention relates to a method of operating an electric rice cooker that controls soaked holding temperature and holding time differently according to new rice and old rice, and in particular, allows the consumer to select a summer or winter mode to recognize whether the rice is new or old rice. When the summer mode is selected, the first step of judging the old rice, if the winter mode is selected, and if the type and cooking mode of the rice is selected by the consumer, rapid heating to a certain temperature is contaminated with the rice A second step of suppressing mission or growth of adherent bacteria, a third step of proceeding soaking with a soak holding time and a soak holding temperature set differently according to a summer mode or a winter mode, and a cooking agent when the soaking is finished in the third step. It consists of four steps, and in case of new rice, rapid heating to a certain temperature kills or grows adherent bacteria contaminated with rice. By controlling the soaking temperature and holding time differently according to the new rice and the old rice, the rice becomes a luxury even after cooking for a short time, improving the cooking state of the rice, and microorganisms such as bacteria appearing in the old rice, that is, rice eaten in summer In the breeding of rice, it prevents the rice from accelerating deterioration, and also improves the taste by providing optimum cooking and warming.

Description

How to operate electric rice cooker

The present invention relates to an electric rice cooker, and in particular, to a method of operating an electric rice cooker to differently control the soaking holding temperature and holding time according to the new rice and old rice.

Due to the characteristics of Korea, rice is harvested once a year and stored in the state of rice or challenged rice. In this case, the rice is deteriorated by various environmental factors such as temperature and humidity.

In particular, after six months (about May the following year) enough to distinguish the old and new rice on the basis of six months after harvesting, the drying is severe and the rice causes a lot of deterioration.

FIG. 1 is a flowchart illustrating a conventional method of operating an electric rice cooker. When power is applied, a cooking mode is selected (step 101), and a type of rice, ie, rice, jinbap, ordinary rice, and five grain rice, for example, ordinary rice. If (step 102), the air outside the rice cooker waits for 16 seconds to stabilize the temperature (step 103).

Then, the heating heater 33 is heated, and rice is called while maintaining the bottom temperature at 58 ° C. for 23 minutes as shown in Fig. 2 regardless of the amount of rice and the conditions of the rice (step 104).

At this time, the reason for placing the soaking in the step 104 is the characteristic of the water content and structural characteristics of the rice, to absorb the sufficient water in the rice before the rapid rise in temperature to achieve the optimal luxury, usually in a little warm water in rice It takes about 20 minutes to play a role.

However, this case is assuming that all the rice is uniformly deteriorated even after a certain period of time after harvesting, which is not true to reality.

On the other hand, when the soaking of the rice is finished in step 104, the first heating is performed to the bottom temperature of 80 ° C (step 105), and when the bottom temperature reaches 80 ° C, the second heating is performed to the upper temperature of 70 ° C (step 106).

Here, the bottom temperature is sensed by the bottom sensor, and the top temperature is sensed by the top sensor.

Then, the number of phosphorus is determined by the first and second heating times of steps 105 and 106 (step 107), and is heated to a number of minutes determination duty (Duty) up to 121 ° C (step 108).

After the heating in the step 108, while maintaining the inside temperature of the rice at about 113 ℃ steamed for 14 minutes (step 109), and enters the warming (step 110).

Conventional electric rice cooker assumes that all the rice is uniformly deteriorated even after a certain period of time after harvesting, the new rice is heated with excessive moisture content, causing a lot of deformation in the form of rice pressure and loss of water-soluble nutrients After rice, it is easy to become jinbab.

In addition, in the case of old rice, the storage period is usually 6 months or more, and when called as in the first diagram above, it becomes rice with a core or uncooked rice.

In addition, the electric rice cooker menu as shown in FIG. 1 can not give the condition of the cooking process according to the difference of the rice, and it is not possible to improve the warm state when cooked with contaminated rice.

The present invention is to solve the above problems, an object of the present invention is to rapid heating to a certain temperature to suppress the killing or growth of adherent bacteria contaminated in rice and the soaked holding temperature according to the new rice and old rice and By controlling the holding time differently, to improve the cooking state of the rice and to provide an operation method of the electric rice cooker so that the rice does not spoil quickly even in warmth.

1 is a flowchart showing a method of operating a conventional rice cooker.

2 is a graph showing the temperature change according to the cooking process step in FIG.

3 is a configuration block diagram for performing the operation method of the electric rice cooker according to the present invention.

Figure 4 is a flow chart showing a first embodiment of the operation method of the electric rice cooker according to the present invention.

5 is a graph showing the temperature change according to the cooking process step according to the present invention.

6 is a flow chart showing a second embodiment of the operation method of the electric rice cooker according to the present invention.

7 is a flowchart showing a third embodiment of the operating method of the electric rice cooker according to the present invention.

* Explanation of symbols for main parts of the drawings

31: key input 32: bottom temperature sensor

33: heating heater 34: micom

Characteristic of the operation method of the electric rice cooker according to the present invention for achieving the above object is to allow the consumer to select a summer or winter mode to recognize whether the rice is new or old rice, if the summer mode is selected When rice and winter mode are selected, the first step is to judge the new rice, and when the type and cooking mode of the rice are selected by the consumer, rapid heating to a certain temperature kills or suppresses growth of adherent bacteria contaminated with rice. And a third step of proceeding with a soak holding time and a soak holding temperature set differently according to a summer mode or a winter mode, and a fourth step of cooking when the soaking ends in the third step.

Preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Figure 3 is a block diagram for performing the operation method of the electric rice cooker according to the present invention, summer or winter mode selection key (a), type of rice selection key (b), cooking / warming function selection key (c), etc. The provided key input unit 31, the bottom temperature sensor 32 for detecting the bottom temperature of the electric rice cooker, the heating heater 33 for heating the electric rice cooker, and the key input unit 31, the bottom of the temperature sensor 32 It consists of a microcomputer 34 to control the heating time of the heating heater 33 according to the output to perform cooking and warming.

On the other hand, rice becomes β starch, and when it turns into rice, it becomes (alpha) starch.

At this time, when the rice is soaked in the summer at room temperature, the soaking time is at least 2 hours because the room temperature and water temperature are high.

Then, after the soaking, the new water is poured and cooked again, so the amount of soaking does not matter.

On the other hand, when it is called as an electric rice cooker, it is called by shortening the time, so it must maintain a certain temperature during soaking.

4 is a flow chart showing a first embodiment of the method of operating an electric rice cooker according to the present invention, when the power is turned on (step 401), the consumer is in summer (late spring to before harvest; salted rice) or winter (after harvesting to early spring; Select a new mode (step 402).

At this time, if the summer or winter mode is selected, the setting state is maintained until it is manually changed without being erased even when the power is turned off.

On the other hand, when the summer mode, that is, the old rice is selected in step 402, the consumer again selects one type, for example, ordinary rice from the type of rice, that is, jinbap, pork, ordinary rice, five grain rice (step 403), and the cooking mode If selected (step 404), the air outside the rice cooker waits for 16 seconds to stabilize the temperature (step 405).

At this time, the summer mode rice (eg, old rice) has a high water absorption rate but low absorption.

In other words, in the summer mode, the rice is attached to the microorganisms originally attached to the harvesting season and the storage temperature increases, so that the bacteria can be easily multiplied and lose the enzyme activity of the rice, and the loss and change of various nutrients such as the loss of moisture. do.

In addition, the appearance change in the soaking period is severe and the moisture is quickly deprived when warming.

Therefore, at a temperature of 5 ° C., the normal temperature X ° C. (where X ° C. is about 58 ° C. or less, where the temperature of the rice tissue is intact and water absorbable) is 10 ° C. higher than the temperature range (X ° C. + 10 ° C.). When short power Full Power heating is performed and X ° C + 10 ° C is reached (step 406), the heating heater 33 is turned off (step 407), and the temperature is rapidly lowered to X ° C-10 ° C (step 408).

Here, the temperature sensing is made by the bottom temperature sensor 32.

At this time, X ℃ + 10 ℃ is the temperature to create the conditions for killing or inhibiting the growth of adherent bacteria contaminated in rice, and rapidly dropping to X ℃-10 ℃ to give a greater impact on the living bacteria to survive To shrink completely and prevent excessive luxury of rice.

When the step of inhibiting the growth and growth of the bacteria, that is, steps 406 to 408, is performed, the heating heater 33 is operated again (step 409), and the bottom temperature is raised to X ° C (X ° C is about 58 ° C) (step 410). Then, rice is called while maintaining X ° C. for a predetermined time (T minutes, T is about 20 minutes as a normal time) from the heater operation time (step 411).

The cooking and warming step in which the soaking of the rice is finished in the steps 410 and 411 are the same as those of the conventional first embodiment described above.

That is, when the soaking of the rice is finished, the first heating is performed to the bottom temperature of 80 ° C., and when the bottom temperature is 80 ° C., the second heating is performed to the upper temperature of 70 ° C., and the phosphorus water is determined by the first and second heating times.

After heating to 121 ° C. with the phosphorus determination duty, steaming for 13 minutes was performed while maintaining the internal temperature of the rice at about 113 ° C., followed by warming.

On the other hand, even if the winter mode, that is, the new rice is selected in step 402, the consumer selects one type, for example, ordinary rice from the type of rice, that is, jinbap, pork, ordinary rice, five grain rice (step 412), and selects the cooking mode When the bottom surface (step 413), the air outside the rice cooker and the temperature of the inside is waited for about 16 seconds (step 414).

At this time, since the rice in the winter mode (for example, the new rice) is a state before the structure of all the rice is changed or almost slightly changed, the absorption rate of water is slow but the absorption amount is large. Therefore, the time and temperature of soaking should be shorter and lower than summer mode rice.

In addition, even if there are attached microorganisms do not become a breeding condition, there is almost no deterioration caused by bacteria, so the killing step of high temperature heating step is not necessary.

Therefore, if the bottom temperature is a constant duty X ℃ (X ℃ is about 58 ℃ or less) through the bottom temperature sensor 32, and if the bottom temperature is X ℃ with a constant duty (step 415), from the heater operating time Rice is soaked while maintaining the temperature of X < 0 > C for a predetermined time (T-5 minutes; T is about 20 minutes as normal soaking time) (step 416).

That is, since the rice in the winter mode has little or no pollution, the soaking temperature is the same as summer and the soaking time is about 5 minutes less than the summer without the high temperature heating step.

The cooking and warming step in which the soaking of the rice is finished in the steps 415 and 416 is the same as that of the first embodiment described above.

That is, when the soaking of rice is finished, the first heating is performed to the bottom temperature of 80 ° C., and when the bottom temperature is 80 ° C., the second heating is performed to the upper temperature of 70 ° C., and the phosphorus water is determined by the first and second heating times.

And after heating to 121 degreeC water content determination duty, it steams for 13 minutes, maintaining rice internal temperature at about 113 degreeC, and it keeps warm.

6 is a flowchart showing a second embodiment of the operation method of the electric rice cooker according to the present invention, which is different from the first embodiment of the present invention when the soak temperature is lowered and the soak time is longer.

Rice has a certain form of structure. In this structure, there is a part that can receive moisture, which is enough absorption if only a certain moisture and temperature is achieved, and complete gelatinization is possible when heating. Here, the rate of water absorption of rice is not compatible with time and temperature. It is.

In other words, if the soak time is extended or shortened by a certain time within a certain range, it is possible to reduce or increase the soak temperature within the optimum time required for gelatinization.

That is, in the summer mode, the step of inhibiting the growth and growth of bacteria is the same as in the first embodiment, and the heating heater 33 is operated again when the step of killing and growth of the bacteria, that is, steps 606 to 608, is performed (step 609), raise the bottom temperature X ℃ -5 ℃ (X ℃ is about 58 ℃) (step 610), X for a predetermined time (T + 5 minutes, T is about 20 minutes as normal time) from the heater operating time The rice is called while maintaining the < RTI ID = 0.0 > C-5 C (step 611).

In step 610 and 611, the cooking and warming step of entering the rice after the soaking is the same as the first embodiment described above.

Meanwhile, in the winter mode, the process before the soaking is the same as in the first embodiment, and thus, the description thereof will be omitted and the subsequent operation will be performed. The heating heater 33 is operated (step 615), and the bottom temperature X ° C-7 ° C (X ° C). Is about 58 ° C.) (step 615), and the rice is kept at X ° C.-7 ° C. for a predetermined time from the heater operation time, that is, T-2 minutes or T minutes (T is about 20 minutes as normal soaking time). It is called (step 616)

In step 615 and 616, the cooking and warming steps to be completed after the soaking of rice are completed are the same as in the first embodiment.

Thus, in the second embodiment of the present invention, the optimum soaking is achieved by reducing the temperature of the normal soaking in the summer mode by about 5 ° C. and extending the soaking time by about 5 minutes. Therefore, the soak temperature is lowered by about 7 ℃, but the soak time is optimal when the pattern is almost similar to normal.

In addition, the first and second embodiments described above control the soaking temperature to 58 ° C. or less so that the rice only sufficiently retains the moisture necessary for heating as a whole without causing complete gelatinization of the starch.

In addition, in the first and second embodiments of the present invention, the soak holding time and the soaking temperature of the summer mode and the winter mode are results of experiments, which may vary.

7 is a flow chart showing a third embodiment of the operation method of the electric rice cooker according to the present invention corresponds to the winter mode (normal rice) and summer mode (dry rice) to the first and second embodiments of the present invention The difference from the example is that in the soaking process, the normal rice is maintained for a longer time than the dry rice, and in the moxibustion process, the dry rice is extended for a certain time longer than that of the ordinary rice.

The rice condition due to the distribution and storage system of various rice, even if the storage period is short, the enzyme activity is reduced and the water is lost. In this case, if you cook with a lot of water, rice grains appear to swell up as if reminiscent of Sikhye.

This is because the surface of the rice grain is changed into a structure that can easily collapse.

Therefore, by controlling the time and temperature of soaking, and controlling the moxibustion time, any rice can be cooked as rice such as ordinary rice.

That is, in the summer and winter mode, the step of waiting for a predetermined time (about 16 seconds) is the same as that of the first and second embodiments, and when the steps 704 and 710 are performed, the ordinary heater is operated to operate the heating heater 33. Raise the bottom temperature to X ° C. and hold it at the temperature for a certain time (T1 min) to soak rice (step 705), in the case of dry rice, raise the bottom temperature to about 7 ° C. above the bottom temperature (X ° C.) The rice is called while maintaining the shape of the rice grains by reducing about 12 minutes to prevent excessive surface luxury of the rice grains while inducing rapid temperature rise until heating, and inducing even luxury of the whole grains of rice grains (step 711).

The cooking (heating process) in which the soaking step is completed and proceeds is the same as in the second embodiment (steps 706 and 712).

At this time, the rice cooked under the heating process is a predetermined time (T2) moxibustion process is performed in the case of ordinary rice (step 707), but in the case of dry rice is spared by the steaming process extended by 7 minutes than the steaming time (T2) Moisture and heat of the rice to maintain the shape of the rice grains (step 713).

Here, the condition of the soaking temperature X ℃ +7 and the time T1-12 minutes is to prevent excessive gelatinization of the rice, the time of moxibustion is a water droplet generated by the temperature change in the rice cooker to extend the time by dividing into the respective rest and heater It is time to prevent the deterioration of the rice taste and to absorb the appropriate moisture without causing depression.

As described above, according to the operating method of the electric rice cooker according to the present invention, if the new rice is heated rapidly to a certain temperature to suppress the killing or growth of adherent bacteria contaminated in the rice and the soaked holding temperature according to the new rice and old rice And by controlling the holding time and the moxibustion holding time differently, the rice is cooked even if it is cooked for a short time to improve the cooking state of the rice, that is, by the breeding of microorganisms such as bacteria that appear in the old rice (dry rice), which is eaten in summer It prevents accelerated deterioration of rice that appears during warming, and also improves cooking by providing optimum cooking and warming.

In addition, even if the consumer does not know the state of the rice can be cooked according to the state of the rice if you know the season.

Claims (8)

In order to recognize whether the rice is new or old rice, the consumer selects the summer or winter mode, and if the summer mode is selected, the rice type selection step of judging it as old rice, if the winter mode is selected, and by the consumer When the type of rice and cooking mode are selected, it is rapidly heated up to a certain temperature to kill or inhibit the growth of adherent bacteria contaminated with rice, and it is called differently according to summer mode or winter mode. The operation method of the electric rice cooker comprising a third step of proceeding the soaking at the holding time tube soaking holding temperature, and cooking when the soaking is finished in the third step. The method of claim 1, wherein the third step sets the soak holding time differently when the soak holding temperature of the summer mode and the winter mode is constant. The method of claim 1, wherein the third step further comprises lengthening the soak holding time in the summer mode when the soak maintaining temperature is the same in the summer mode and the winter mode. The method of claim 1, wherein the third step sets the soak holding temperature differently when the soak holding time of the summer mode and the winter mode is constant. The method of claim 1, wherein the third step is to reduce the soak holding temperature to increase the soak holding time. The method according to claim 1, wherein the third step shortens the soak holding time by increasing the soak holding temperature. The method of claim 1, wherein the third step is to reduce the soak holding time and the soak holding temperature of the winter mode than the soak holding temperature of the summer mode. In order to recognize whether the rice is ordinary rice or dry rice, the consumer selects the summer or winter mode, and if the summer mode is selected, the rice type selection step judged as dry rice when the summer mode is selected, and when the winter mode is selected, The soaking step proceeds to the soak holding time and soak holding temperature set differently according to the summer mode or the winter mode, the cooking step corresponding to the state of the step, and the steaming time of the dry rice than the normal rice predetermined Operation method of the electric rice cooker characterized in that it comprises a moxibustion step for a longer time.