KR101203113B1 - A Multigrain Rice Cooking Method Using an Electronic Pressure Cooker - Google Patents

Abstract

The present invention relates to a cooking method of mixed grains or beans mixed food using an electric pressure cooker, the first cooking step of heating the mixed foods mixed with grains or beans in the inner pot to the first cooking temperature in a first heating cycle; A second cooking step of heating the ingredients to a second cooking temperature with a second heating cycle; And it is characterized in that it comprises a steaming step of heating the food material to the third cooking temperature in a third heating cycle.

Description

A Multigrain Rice Cooking Method Using an Electronic Pressure Cooker

The present invention relates to a cooking method of an electric pressure cooker, and more particularly, to a rapid cooking method of multigrain rice or soybean rice using an electric pressure cooker capable of quickly and deliciously cooking grain rice or soybean rice.

As health concerns grow, mixed diets and soybeans are recommended rather than rice. Accordingly, in recent years, there is a tendency to eat more grain rice or soybean rice that contains nutrients evenly rather than a single rice.

Recently developed electric pressure cooker, unlike the conventional gas pressure cooker can control the cooking method according to the type of food. Therefore, by using an electric pressure cooker, it is easy to cook cooked rice containing grain rice or soybean rice or other grains or crops (for example, chestnuts and sweet potatoes).

On the other hand, grains and beans are harder than ordinary rice, so cooking is difficult and requires a lot of cooking time. That is, since rice is easily moisturized through a soaking process, it is easy to cook by heating, but grains and beans are not fully cooked even when cooked by heating unless they are called for a relatively long time.

However, since the conventional soaking time (Section between S0 ~ S1) is not often given to do the grain rice or soybean rice, the conventional electric pressure cooker is a cooking process that is maintained at a temperature of 100 ~ 110 ℃ (S1 ~ S3 section The cooking time of the grain rice or soybean rice is performed in such a way as to increase the steaming time of the steaming process (S3 ~ S4 section) to gradually lower the internal temperature to the warming temperature (50 ~ 60 ℃) without heating the heating time (see Fig. 1) .

For this reason, the cooking time of grain rice and soybean rice using a conventional electric pressure cooker (although depending on the amount of cooking) takes about 10 to 20 minutes longer than the cooking time of general rice, so that the user (or consumer) In the morning, in order to cook multigrain rice or soybean rice, there is a disadvantage of preparing beforehand or preparing food before cooking rice the day before.

However, in the case of working couples and female office workers who need a lot of time to prepare for work, the breakfast time is not enough, so it is not easy to cook and eat grain rice or soybean rice with long cooking time.

The present invention was developed in view of the above problems, to provide a cooking method of multigrain rice or soybean rice using an electric pressure cooker that can reduce the cooking time of multi-grain rice or soybean rice almost the same as the cooking time of ordinary rice. There is this.

According to one embodiment of the present invention for achieving the above object, as a cooking method of mixed grains or beans mixed food using an electric pressure cooker, the first cooking cycle of the mixed foods mixed in the inner pot or beans in a first heating cycle A first cooking step of heating to a temperature; A second cooking step of heating the ingredients to a second cooking temperature with a second heating cycle; And a moxibustion step of heating the food material to a third cooking temperature by heating it to a third heating cycle, wherein the first heating cycle is 16 seconds in one cycle, and the second heating cycle is 16/16 in the first heating cycle. The third heating cycle is to apply a current in a cycle of 6/16 ~ 10/16, the first cooking temperature is 100 ~ 110 ℃, the second cooking temperature is 110 ~ 130 ℃, the third cooking temperature is 90 ~ 105 Provided is a rapid cooking method of grain rice or soybean rice using an electric pressure cooker, characterized in that the ℃.
Prior to the execution of the first cooking step, it is preferable to further perform a soaking step called the food material at a soaking temperature for a first set time.
The soak temperature is 60 ℃, the first predetermined time is preferably 5 to 10 minutes.
The moxibustion step is preferably controlled to heat at least one of the side and the top of the inner pot so that food ingredients do not burn.

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The present invention can cook the grain rice or soybean rice at the same time as the general rice, so that the user does not have to give extra time to do the grain rice or soybean rice. Therefore, according to the present invention, double-working couples and busy office workers who cannot afford a lot of time to cook can casually cook and eat grain rice or soybean rice.

In addition, the present invention heats at least one of the side and the upper surface of the inner pot during the moxibustion process, so that the rice of the inner pot is burned or pressed to the bottom due to excessive heating, the grain or beans of the inner pot You can learn it completely.

1 is a process chart showing a conventional cooking method of grain rice or soybean rice using an electric pressure cooker,
2 is a process chart showing a rapid cooking method of grain rice or soybean rice using an electric pressure cooker according to a first embodiment of the present invention,
Figure 3 is a process chart showing a rapid cooking method of grain rice or soybean rice using an electric pressure cooker according to a second embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

In the following description of the present invention, terms that refer to the components of the present invention are named in consideration of the function of each component, it should not be understood as a meaning limiting the technical components of the present invention.

2 is a process chart showing a rapid cooking method of grain rice or soybean rice using an electric pressure cooker according to an embodiment of the present invention, Figure 3 is a rapid of grain rice or soybean rice using an electric pressure cooker according to a second embodiment of the present invention It is a process chart which shows the cooking method.

(Embodiment 1)

Rapid cooking method of multi-grain rice or soybean rice according to the present invention is a first cooking step (S0 ~ S10 section), the second cooking step (S10 ~ S20 section), and the moxibustion step (S20 ~ S20 section) as shown in FIG. It consists of.

The first cooking step (S0 to S10 section) is a step of heating the rice (hereinafter referred to as cooking objects) mixed with grains or beans to the first cooking temperature (T3). The first cooking step is a preparation step for cooking the cooking object, and heats the cooking object until the average temperature of the inner pot (or the temperature inside the inner pot or the temperature of the cooking object) reaches the first cooking temperature T3 ( The first cooking temperature is preferably 100 ~ 110 ℃). In this step, the heating device of the electric pressure cooker is controlled by the first heating cycle by a control device mounted on the electric pressure cooker. The first heating cycle is a current ratio of 6/16 to 10/16, preferably 7/16 to 9/16, and more preferably 8 / when 16 seconds is one cycle. The current application rate of 16 is good. However, the first heating cycle may be changed in the above range according to the amount of cooking objects contained in the inner pot of the electric pressure cooker, and may be gradually increased for rapid cooking (fast cooking than rapid cooking).

The second cooking step (section S10 to S20) is a step of heating the cooking object to the second cooking temperature (T3 ~ T4). The second cooking step is to cook the cooking object in a state where the user (or consumer) can eat substantially, and maintains the average temperature of the inner pot at the second cooking temperature (T3 ~ T4) (the second cooking temperature is 110 ~ 130 ° C. is good). In this step, the heating device of the electric pressure cooker is controlled by the second heating cycle by a control device mounted on the electric pressure cooker. The second heating period is a duty ratio of 12/16 to 16/16, preferably 14/16 to 16/16, and more preferably 16/16. . Like the first heating cycle, the second heating cycle may be changed in the above range according to the amount of cooking objects, and may be fixed at the maximum current application rate for rapid cooking.

Meanwhile, the second cooking step may gradually increase the temperature of the inner pot without continuously maintaining the temperature of the inner pot at an arbitrary temperature, as indicated by a dotted line in FIG. 2. In this case, since the amount of heat delivered to the cooking object is increased, it is possible to accelerate the completion of cooking.

Moxibustion step (S20 ~ S20 section) is a step of maintaining the temperature of the inner pot to the third cooking temperature (T4 ~ T2). In the moxibustion step, the cooking object is continuously heated to the third cooking temperature so that the grains and beans included in the cooking object are fully cooked (the third cooking temperature is preferably 90 to 105 ° C.). In this step, the heating device of the electric pressure cooker is controlled to the third heating cycle. The third heating cycle is a duty ratio of 4/16 to 8/16, preferably 5/16 to 7/16, and more preferably 6/16. . Similar to the first and second heating cycles, the third heating cycle may be changed in the above range according to the amount of cooking objects, and may be fixed at the maximum current application rate for rapid cooking.

On the other hand, most of the cooking objects entered into the moxibustion phase (rice, except for grains and beans) are mostly cooked through the second cooking process. Therefore, if the cooking object is excessively heated in the moxibustion step, the cooking object may be pressed or burned on the inner pot (especially the bottom part). In view of this point, the present invention heats only at least one of the side and the top (ie, the lid) of the inner pot in the moxibustion step. In this way, by heating a portion other than the bottom of the inner pot, the cooking object can be effectively suppressed or prevented from sticking or burning to the bottom of the inner pot, and also prevents water droplets from forming on the lid and sides of the inner pot. . For reference, if you finish the moxibustion step too soon, the grains or beans may ripen, so it is better to perform for more than 6 minutes. Preferably, the moxibustion step is appropriately adjusted according to the cooking serving, but is preferably performed for at least 9 minutes.

Table 1 below is for explaining the heating cycle according to the heating position.

Heating position First cooking stage 2nd cooking stage Moxibustion stage Top 8/16 16/16 14/16 side 0/16 16/16 16/16 Bottom 8/16 12/16-16/16 1/16 Cooking temperature ~ 110 ℃ 110 ~ 130 ℃ 90 to 105 ℃

For reference, the heating cycle according to the heating position of Table 1 is slightly different from the heating cycle described above, it is noted that the heating cycle of the cooking stage covering the heating position is within the category of the heating cycle described above.

In the cooking method according to the present invention configured as described above, since the second cooking step and the moxibustion step are maintained at a higher temperature than conventionally, the cooking time of grain rice or soybean rice can be greatly reduced, and cooking objects are not burned or pressed. Do not.

Therefore, according to the present invention, it is possible to cook grain rice or soybean rice as the cooking time of the general rice, it is possible to reduce the time burden required to cook grain rice or soybean rice to busy office workers or couples working couples.

On the other hand, although not shown in the drawings of the present invention, the electric pressure cooker employing the cooking method of the present invention may have two selection items for cooking of grain rice or soybean rice. That is, one is general cooking of grain rice or soybean rice (cooking which requires a long cooking time as conventionally), and the other is rapid cooking of grain rice or soybean rice (cooking using the cooking method of the present invention). In addition, the selection of the cooking method may be configured to be selected by installing a separate selection button on the electric pressure cooker, or by pressing the cooking button of grain rice or soybean rice multiple times.

(Second Embodiment)

The second embodiment of the present invention differs from the cooking method of the first embodiment in that it further includes a soaking step (S0 to S12 section). For reference, the steps from the first cooking step to the moxibustion step (section S12 to S42) are the same as or similar to those of the first embodiment described above, and thus detailed descriptions of these steps will be omitted.

This embodiment further performs a soaking step prior to the first cooking step as shown in FIG. 3. The soaking step (S0 to S12 section) is a step of raising the water content of the grains or beans by calling the grains or beans, is performed for a first predetermined time (5 to 10 minutes). The heating temperature in this step is preferably 50 ~ 60 ℃, as shown in Table 2 only the heating device of the bottom surface is driven.

When the soaking step is performed as in the present embodiment, since the moisture content of the grains or beans is increased, the heating temperature of any one of the second cooking step and the steaming step is further increased to shorten the grain rice cooking or bean rice cooking time than the first embodiment. You can.

Heating position Soaking stage First cooking stage 2nd cooking stage Moxibustion stage Top 0/16 8/16 16/16 14/16 side 0/16 0/16 16/16 16/16 Bottom 16/16 8/16 12/16-16/16 1/16 Cooking temperature ~ 60 ℃ 60 ~ 110 ℃ 110 ~ 130 ℃ 90 to 105 ℃

The present invention is not limited only to the embodiments described above, and those of ordinary skill in the art to which the present invention pertains can be made without departing from the spirit of the technical idea of the present invention described in the claims below. Various changes can be made.

Claims (6)

As a cooking method of a grain or a mixture of beans using an electric pressure cooker,
A first cooking step of heating the food ingredients mixed with grains or beans added to the inner pot to a first cooking temperature in a first heating cycle; A second cooking step of heating the ingredients to a second cooking temperature with a second heating cycle; And a steaming step of heating the food material to a third cooking temperature by a third heating cycle,
When the first heating cycle is 16 seconds as one cycle, current is applied at a cycle of 8/16, the second heating cycle is 16/16, and the third heating cycle is 6/16 to 10/16.
The first cooking temperature is 100 ~ 110 ℃, the second cooking temperature is 110 ~ 130 ℃, the third cooking temperature is a rapid cooking method of grain rice or soybean rice using an electric pressure cooker, characterized in that 90 ~ 105 ℃. The method according to claim 1,
Prior to the execution of the first cooking step, the rapid cooking method of grain rice or soybean rice using an electric pressure cooker, characterized in that for performing a first soaking step for a predetermined time the food material at a soaking temperature. The method according to claim 2,
The soaking temperature is 60 ℃, the first predetermined time is 5 ~ 10 minutes, the rapid cooking method of grain rice or soybean rice. delete delete The method according to claim 1,
The moxibustion step is a rapid cooking method of grain rice or soybean rice, characterized in that it is controlled to heat at least one of the side and the top of the inner pot so that the ingredients do not burn.

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