KR100235432B1 - Induction heater rice cooker - Google Patents

Abstract

The present invention relates to a method for discharging steam of an induction heating rice cooker, and more particularly to a steam discharging method of induction heating rice cooker to prevent sudden pressure drop inside the oven by discharging steam in the multi-stage inside the cooker when cooking is completed. It is about.

Steam discharging method according to the present invention, the heating step for cooking, the step of judging whether the boiling target temperature has been reached by the heating and when the boiling is reached, steam is discharged at least once to steam the rice The technical gist of the moxibustion step is made. As described above, by configuring the steam discharge in multiple stages, there is an advantage that the taste of the rice is better.

Description

Steam Discharge Method of Induction Heating Rice Cooker

The present invention relates to a method for discharging steam of an induction heating rice cooker, and more particularly to a steam discharging method of induction heating rice cooker to prevent sudden pressure drop inside the oven by discharging steam in the multi-stage inside the cooker when cooking is completed. It is about.

First, referring to Figure 1, a brief look at the configuration of a general induction heating rice cooker. As shown, the induction heating rice cooker includes a main body 4 and a cover 2 for opening and closing the main body, and an oven 5 is installed in the main body 4 so as to be accommodated therein. The working coil 8 is wound around the lower end of the base 7 supporting the oven 5, and the side heater 9 is installed on the upper side of the oven 5. And although not shown, the upper heater is provided also in the inside of the cover 2. As shown in FIG. The heater is mainly used to be in an on state when kept warm, and is not used as a heating source during heating.

A bottom sensor Sb is installed on the bottom of the oven 5, and a top sensor St is installed inside the cover 2. The bottom sensor Sb and the top sensor St detect temperatures of the upper and lower portions of the oven 5 during heating, and determine subsequent heating conditions based on the detected temperatures.

When a current is applied to the working coil 8 configured as described above, the oven 5, which is a magnetic material, is heated by induction heating, and cooking is performed inside the oven 5.

Looking at the cooking step briefly, first put a predetermined rice and water in the inside of the oven (5) for cooking, and when heating starts, first heating a predetermined time while maintaining a constant temperature (for example about 65 ℃) A so called step is performed. After this soaking step is completed, the serving factor determination step is performed. The serving factor determination determines the amount of rice (how many servings) inside the oven 5, and based on this, performs a subsequent boiling process. Say the steps for. The phosphorus determination step is determined by the time when the top sensor St reaches a predetermined temperature while a current is applied to the working coil 8.

That is, the determination of the number of minutes, after the heating is started while the current is applied to the working coil, determines the time it takes for the temperature of the top sensor (St) to reach a predetermined temperature, so that a certain amount of rice for cooking It is determined whether it is built. Of course, this time will be determined based on the data input to the internal microprocessor.

When the top sensor St reaches a predetermined temperature, the determination of the number of minutes is completed based on the time until then, and when the determination of the number of minutes is completed, a boiling heating step for cooking is performed from this time. . This boiling heating step starts at the present temperature of the bottom sensor Sb at the time when the water content determination is completed, and continues until the bottom temperature Sb reaches the boiling target temperature which is already set. During the boiling heating step, the inside of the cooker is heated in a state in which a predetermined pressure is applied, and when the set pressure is exceeded, the extra pressure is released through the pressure weight 10. The boiling target temperature of the bottom sensor Sb is set differently depending on conditions such as general rice or brown rice and the number of servings determined in the above-described process. When the boiling heating step is completed, the moxibustion step is performed to induce moxibustion for a predetermined time.

The moxibustion step is carried out by the working coil (8), and the moxibustion step is completed by performing two times of rest and two times of moxibustion, which will be described in more detail. After the boiling heating step is completed, the first stop of the operation of the working coil 8 is stopped for a predetermined time, and then the working coil 8 is operated to perform the primary moxibustion. After the first moxibustion is performed, a second pause is performed again for a predetermined time, and the second moxibustion is performed again to complete the moxibustion step. Of course, the temperature inside the oven 5 is gradually lowered while the moxibustion is in progress, so that a sudden temperature change is prevented when proceeding to a subsequent warming step. Of course, in the moxibustion step, the rest process and the moxibustion process will be performed under the control of the microprocessor by a pre-programmed program.

After performing the moxibustion step, the steam therein is discharged to the outside, and then enters the warming step. The discharge of steam at the point of completion of the steaming step is performed through the solenoid valve 12. That is, the completion of the moxibustion step means that the cooking is completed, and when cooking is completed in this way, the steam is discharged through the solenoid valve 12 and the pressure is lowered, and then the heating step is maintained at a constant temperature. .

As described above, a predetermined pressure is applied to the inside of the oven 5 at the time when the moxibustion step is completed. In this state, as described above, the internal steam is discharged through the solenoid valve 12 to reduce the pressure. As the steam is discharged in only one steam discharge process, a sudden pressure increase in the oven 5 occurs. Is generated. At this time, the inside of the oven 5 causes a state change due to the sudden pressure increase, and thus the shape of the rice grains is crushed, that is, the degree of swelling is reduced. Due to the drop in swelling degree, the rice stored in the warming step after cooking loses its glossiness, and also loses the stickiness, and thus, the rice taste is somewhat undesirable.

The present invention is to solve the above problems, after the boiling heating step, before entering the warming step steam discharge method to prevent sudden pressure increase by the multi-stage discharge of steam to preserve the swelling and gloss of rice grains The purpose is to provide.

1 is a cross-sectional view showing the structure of a general induction heating rice cooker.

2 is a graph showing the temperature change of the bottom sensor according to the multi-stage steam discharge according to the present invention.

Figure 3 is a flow chart showing the cooking process by the multi-stage steam discharge according to the present invention.

Steam discharge method according to the present invention for achieving the above object, the heating step for cooking; A determination step of determining whether a boiling target temperature has been reached by the heating; When the boiling point is reached, the technical gist is that the steaming step is performed at least once to steam the rice. As described above, by configuring the steam discharge in multiple stages, there is an advantage that the taste of the rice is better.

In addition, the moxibustion step is to allow the circulation to proceed in a number of times in the form of a resting process to cool the rice, a steam discharge process to discharge a certain amount of steam, a constant heating steaming process. The steam discharge process performed at least once in the moxibustion step is set to any time.

Next, the present invention will be described in more detail with reference to the drawings showing preferred embodiments of the present invention.

Figure 3 is a graph showing the temperature change by the bottom sensor according to the multi-stage steam discharge according to the present invention, Figure 4 is a flow chart showing the cooking process according to the present invention. (In the following description, each component is the same as the conventional one. Therefore, the code shown in FIG. 1 will be used. First, the soaking step (step I), phosphorus determination step (step II), and boiling heating step (step III) are performed as described above. Since the same, detailed description thereof will be omitted.

As the boiling heating step proceeds, it is determined whether the bottom sensor Sb has reached a constant boiling target temperature by sensing the temperature. (Step III) After reaching the boiling target temperature, the moxibustion step (Step IV) ( In the following, the steam is discharged before the warming step, including steam discharge), during which the temperature inside the oven gradually decreases, and at the end of the steaming step, the temperature is almost the temperature of the warming step. Of course, the progress of the moxibustion step is controlled by a microprocessor according to a pre-programmed, the control may be controlled according to a constant temperature change detected by the bottom sensor during the moxibustion step, may be controlled for a certain time. . In the following description, it will be described as being controlled by a predetermined time as in the prior art.

First, the operation of the working coil (8) is paused as the moxibustion begins, and the first rest process proceeds. (A process) During the process of the first rest process, the temperature inside the oven (5) gradually decreases, but the pressure It will not be lowered. The first pause process is performed for a predetermined time (about 3 minutes in this description), and then the first steam discharge process is performed. (B process) The primary steam discharge process is performed under the control of a microcomputer, and the solenoid As the steam in the oven 5 flows out through the valve 12, the pressure in the oven 5 decreases. The first steam discharge process is performed for a predetermined time (about 1 minute), and the steam discharge is performed slowly to prevent a sudden pressure drop in the oven 5 during the time. After a certain amount of steam is discharged, the solenoid valve 12 is driven so that steam is no longer discharged, and then the first steam heating process is performed.

The primary moxibustion process means heating to a constant low temperature, which is carried out by the working coil 8. That is, while the above-mentioned boiling heating step is performed, the working coil 8 is heated to a high temperature by continuous supply of current, whereas in the first moxibustion process, the current supplied to the working coil 8 is periodically interrupted. By adjusting the heat supplied to the oven (5) by heating to a low temperature for a certain time. Of course, the time when the first primary moxibustion process is always performed by a predetermined time (about 3 minutes), and after the primary moxibustion is completed, the secondary rest process by cutting off the current supplied to the working coil 8 Allow this to proceed (D process)

After the second rest process is about 2 minutes, the second steam discharge process is again performed for a certain time (about 1 minute) (E process). After the second steam discharge process is completed, the second steam heating process is performed again for about 2 minutes. (F process) After the second steaming process is finished, the third steam is discharged, and the first and second steam are discharged. While each of these is performed for about 1 minute, the tertiary steam is discharged for about 2 minutes. (G process) This is because the steam in the oven is partially discharged by the first and second steam discharges, so that the remaining steam is completely discharged. It takes a long time to make it possible.

In summary, the above-mentioned moxibustion step (step IV) is completed.After the boiling process, the first stop (approximately 3 minutes) ⇒ the first steam discharge (approximately 1 minute) ⇒ the first decompression (approximately 3 minutes) Minutes) ⇒ 2nd steam discharge (about 1 minute) ⇒ 2nd steam (about 2 minutes) ⇒ 3rd steam discharge (about 2 minutes). Since the steam is discharged in three steps during the moxibustion step, the steam is discharged in multiple stages than in the case of the conventional steam discharge, thereby preventing sudden pressure drop in the oven. On the other hand, in this embodiment, the steam is discharged over three times, but it may be possible to perform the steam discharge in combination with the fourth or fifth. In addition, the time and order of each process performed during the moxibustion step are not determined, but various modifications may be possible. Of course, each of the processes may be pre-programmed into a series of algorithms and input to the microprocessor, and the processes may be controlled by the microprocessor.

After the steam is discharged in the oven and the steaming step is completed, a warming step of maintaining a constant temperature under the control of the micro process is performed (step V). In the warming step, a top heater (not shown) and a side heater 9 By maintaining the temperature (for example, about 75 ℃) suitable for keeping warm.

As described above, after the boiling step and before entering the warming step, the steam is discharged in multiple stages to prevent sudden pressure changes in the oven, thereby preventing the gloss and change of shape of the grain of rice to increase the swelling degree to provide more delicious rice. There is an advantage to this.

Claims (2)

A heating step for cooking; Judging step of determining whether the boiling target temperature has been reached by the heating; And after reaching the boiling, it is characterized by consisting of a steaming step of steaming the rice by repeatedly performing a number of times in the form of a pause, steam discharge and the process of steaming Steam discharge method of induction heating rice cooker. The steam discharging method of the induction heating rice cooker of claim 1, wherein the steam discharging process performed at least once in the steaming step is set at an arbitrary time.

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