KR100564038B1 - Rice boil tool - Google Patents

Abstract

The cooking aid according to the present invention includes a steam circulation body, in which a side wall is installed and a plurality of steam circulation holes formed in a longitudinal direction from the bottom to the upper side thereof are capable of circulating water vapor in the rice cooker, and steam in the rice cooker. By smoothly circulating the rice in the rice cooker, the upper and lower parts of the rice are cooked uniformly, and the cooking is convenient.The ingredients of each cooked rice are smoothly circulated to increase the amount of starch and protein and reduce moisture. It is possible to cook polished rice, making it possible to cook chewy rice such as glutinous rice with improved quality even with the same type of rice. Or it can be used for sushi.

Description

Steam circulation cooking aids {rice boil tool}

1 is an exploded perspective view of a steam circulation cooking aid according to an embodiment of the present invention

Figure 2 is a perspective view of the steam circulation cooking aid according to an embodiment of the present invention

Figure 3 is a longitudinal sectional view of a rice cooker equipped with steam circulation type cooking aids according to an embodiment of the present invention

Figure 4 is an enlarged longitudinal cross-sectional view of the steam circulation type cooking aids installed in Figure 3

Figure 5 is a longitudinal cross-sectional view of the steam circulation cooking aid according to another embodiment of the present invention

Figure 6 is a longitudinal cross-sectional view of the steam circulation cooking aid according to another embodiment of the present invention

Figure 7 is a cross-sectional view of the conventional cooker cooking

Explanation of symbols on the main parts of the drawings

1. Rice cooker 12,16 steam circulation hole

13. Bottom surface 14. Side wall

15. Steam circulation body

The present invention relates to a steam circulation cooking aid, more specifically, when cooking rice, washed rice and a suitable amount of water is placed in the prepared rice cooker to facilitate the circulation of steam in the rice cooker while the rice in the rice cooker The upper and lower portions of the cooked rice are cooked uniformly, and each of the cooked rice components has a steam circulation that allows the cooked rice to be cooked in a glossy state without increasing the amount of starch and protein due to the smooth circulation of water and reducing moisture. It is about a cooking aid.

In general, when cooking rice, as shown in Figure 7, put the washed rice (2) in the rice cooker (1) to pour the appropriate amount of water and then cook the rice by heating the rice cooker. However, in the conventional cooking method, when the water is evaporated when the rice is cooked, the upper layer portion 21 is first formed in contact with the high temperature steam, so that the upper layer portion 21 becomes cold as time passes and the lower layer portion 22 Since convection flowing through the upper part of the steam is blocked by the upper part 21, the vapor of the lower part cannot escape smoothly enough, so that the lower part 22 contains a certain amount of water, so the rice This is because the time difference is built, the upper layer 21 eventually become a rice and the lower layer 22 has a problem of being built or burned with a jinbyeol jindae.

An object of the present invention is to solve this problem, to facilitate the circulation of the steam in the rice cooker to provide a steam circulation type of cooking aids that the rice in the cooker is cooked uniformly in the upper and lower layers and convenient cooking.

Another object of the present invention is that the cooked rice is cooked in a glossy state without increasing the amount of starch and protein and the moisture is reduced by the circulation of steam, so that the quality of the low grade It is to provide a steam circulation cooking aid that makes it possible to cook chewy rice such as waxy rice with rice.

This object of the present invention is arranged in the rice cooker and the side wall is installed and a plurality of steam circulation holes perforated in the longitudinal direction from the bottom to form a steam circulation cooking according to the present invention made it possible to circulate the steam in the rice cooker Achieved by assistive devices.

The steam-circulating cooking aid according to the present invention will be more clearly understood by its embodiments described in detail below with reference to the accompanying drawings.

Steam circulation type cooking aid (A) according to an embodiment of the present invention, as shown in Figures 1 to 4, the rice layer 10 is located in the rice cooker 1 is placed in the rice cooker 1 and the rice layer A plurality of steam circulation holes 12 are disposed on the bottom surface 13 disposed on the rice layer 10 having the rice layer 11 formed thereon and discharging water vapor rising from the bottom of the rice layer 10. At the edge of the bottom surface 13, the side wall 14 extends upward and is formed on the steam circulation body 15 and the steam circulation body 15, and a plurality of vapor circulation holes 16 are formed. The main body cover 17 is comprised.

Steam circulation type cooking auxiliary tool (A) in the present embodiment is composed of a steam circulation main body 15 and the body cover 17, even if the body cover 17 is excluded, the steam of the bottom of the rice layer 10 upwards In order to circulate the structure is possible only by the steam circulation body (15).

It is preferable that more steam circulation holes 16 are formed on the body cover 17 than the steam circulation holes 12 of the steam circulation body 15 for smooth discharge of the steam.

The size of the steam circulation hole 12 of the steam circulation body 15 is preferably about 2 mm to 2.5 mm for smooth circulation of the steam and cleaning after use. The area of the steam circulation hole 12 of the steam circulation body 15 is preferably set in the range of 7 to 15% of the bottom area of the steam circulation body 15 for smooth circulation of the steam. If less than 7% the circulation is lowered half the efficacy, if more than 15% the pressure on the bottom of the bottom surface of the steam circulation body is lowered half the efficacy. The range of the planar area of the steam circulation body 15 is preferably set to 8% to 50% of the planar area of the rice cooker. Efficacy is less than 8% and less than 50% will increase the risk of not eating rice by inhibiting the circulation of water vapor.

In the present embodiment, the structure of the steam circulation body 15 is described as being formed in the shape of an upwardly open container in which the side wall 14 is formed, but is not limited thereto. As shown in FIG. 5, the side wall 14 is illustrated. Also, a steam circulation body having a hollow structure in which the bottom surface 13 and the main body cover 17 are integrally formed may be possible, and as shown in FIG. 6, on the steam circulation body 15 having a rod-shaped side wall 14. A plurality of steam circulation holes 12 are formed in the longitudinal direction, and the steam circulation holes 12 may be composed of a steam circulation body 15 having a diameter widening upward. The rod shape may be molded into various rod shapes such as cylindrical, triangular rod, and square rod shapes.

Effects of the cooking aids (A) according to the present invention having such a configuration will be described in detail below.

The cooking aid (A) according to the present invention has a rice layer 10 in which the washed rice is placed in the rice cooker 1 and the upper surface of the rice layer 10 in which the rice layer 11 is formed on the rice layer 10. It is arrange | positioned on 10a. In this state, the rice cooker 1 is heated to generate water vapor as the water in the rice layer 11 evaporates. As the water vapor evaporates as described above, the water vapor generated by heating at the bottom of the rice layer 10 rises in the direction of the arrow. While rising up through the steam circulation hole (12) of the steam circulation body (15) of the cooking auxiliary tool (A) placed in the center and up again through the steam circulation hole (16) of the main body cover (17) The water vapor in (1) is to circulate the inside by convection to heat the rice inside the rice layer 10 evenly. That is, in the present invention, the steam heated at the bottom of the rice cooker 1 is disposed in the center of the passage through which the steam rises by the cooking aid A of the present invention, and through the steam circulation holes 12 and 16. Since it is possible to rise vertically, the empty space in which the water vapor evaporates from the lower part of the rice layer 10 in which the steam is vertically raised is filled in the form of filling the empty space evaporated while the water descends by gravity in the rice layers 10 on both sides. Since steam in the rice cooker 1 continues to circulate while convection, the rice in the rice layer 10 is cooked uniformly while being heated evenly without distinguishing the upper and lower parts.

As such, all other conditions, such as the type of rice, the amount of rice, the amount of water, the size of the rice cooker, the heating temperature, and the heating time, are the same and are cooked using only the cooking aid (A) according to the present invention. When comparing the components of the cooked rice when cooked in the conventional manner without using and the components shown in Table 1 below were analyzed.

                Table 1

 Example of the use of the invention    Conventional cooking example  Starch (wt%)    33.20     30.80  Protein (g / 100g)     3.48      3.23  moisture(%)    55.90     57.80

As can be seen from Table 1 above, it can be seen that the components of the rice after the cooking is finished by the circulation action of the steam by the cooking aid (A) according to the present invention. In other words, starch is increased by about 2.40% and protein is increased by 0.25g per 100g, making it feel chewy and delicious like glutinous rice. Conversely, water is reduced by 1.90% and grain is vivid and shiny. It can be seen that it was built. In this way, when the ingredients of the cooked rice is changed, the rice will have a chewy taste like waxy rice even without chilling.

As described above, the cooking aid according to the present invention includes a steam circulation body in which a side wall is installed and a plurality of vapor circulation holes formed in a longitudinal direction from the bottom to the upper part are formed to circulate the steam in the rice cooker. By smoothing the circulation of water vapor in the rice cooker, the rice in the rice cooker is cooked uniformly in the upper and lower layers, and is convenient to cook. The cooked rice components increase the amount of starch and protein and reduce moisture by the smooth circulation of steam. It is possible to cook rice in a glossy state without getting lost, and it is possible to cook rice with a chewy taste such as glutinous rice with improved quality even with the same type of rice. It can also be used for lunch, gimbap, or sushi.

Claims (6)

A rice layer in which the washed rice is placed in the rice cooker is disposed, and a plurality of steam circulation holes are formed on the bottom surface and are disposed on the bottom surface of the rice layer. Steam circulation type cooking aid, characterized in that the wall comprises a steam circulation body extending upwards The steam circulation type cooking aid according to claim 1, wherein an upper part of the steam circulation main body is covered with an upper portion of the steam circulation main body and a body cover in which a plurality of vapor circulation holes are formed. The steam circulation cooking aid according to claim 2, wherein more steam circulation holes are formed on the main body cover than the steam circulation holes of the steam circulation body in order to smoothly discharge the steam. According to claim 1, The steam circulation body is a hollow structure formed integrally the bottom surface and the side wall and the main body cover extending from the bottom surface characterized in that the bottom surface and the main body cover yarn is formed with a plurality of steam circulation holes Steam circulation cooking aids. The steam circulation type cooking aid according to claim 1, wherein the steam circulation body has a rod-shaped side wall and a plurality of vapor circulation holes extend vertically up and down. According to claim 1, wherein the size of the steam circulation hole of the steam circulation body is 2mm ~ 2.5mm, the area of the steam circulation hole of the steam circulation body is 7 ~ 15% of the bottom area of the steam circulation body, the steam circulation Steam circulation cooking aids, characterized in that the range of the plane area of the main body is 8% to 50% of the plane area of the rice cooker.

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