KR101879667B1 - Method for cooking rice using electric pressure rice cooker as if rice is cooked using iron pot - Google Patents

Abstract

A method of cooking a cauldron cooked rice using an electric pressure rice cooker is a cooking step of heating the lower temperature of the inner pot containing rice and water to an arbitrary temperature of 50 ° C or lower and keeping it for a predetermined time; Heating the lower temperature until an arbitrary temperature of 140 DEG C or higher is reached; And allowing the lower temperature to maintain an arbitrary temperature of 110 DEG C or higher for a certain period of time.

Description

{METHOD FOR COOKING RICE USER ELECTRIC PRESSURE RICE COOKER AS IF RICE IS COOKED USING IRON POT}

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a cooking method of an electric pressure cooker, and more particularly, to a cooking method of implementing a kettle cooker using an electric pressure cooker.

Generally, a method of cooking an electric pressure cooker which is commonly used is such that when the start button is operated after putting rice and water in the inner pot and closing the lid, the inner pot is heated while the steam discharge valve is closed A step of heating the rice in a state where the inner pressure of the inner pot is elevated, a step of rice cooking, a step of finishing the heating at the time of rice ripening, And a subsequent warming step.

A typical electric pressure rice cooker that operates in this manner is designed to raise the pressure inside the inner pot to cook rice, and to spread rice with a lot of stickiness and stickiness with less spread of rice.

However, the user may want to cook rice with a special taste.

Accordingly, an object of the present invention is to realize an electric rice cooker using an iron rice cooker as if it were cooked in a cast iron cauldron.

A method of cooking an iron kettle using an electric pressure cooker is a heating step of heating the lower temperature of the inner pot containing rice and water to an arbitrary temperature of 140 ° C or higher; And a moxa step for allowing the lower temperature to maintain an arbitrary temperature of 110 DEG C or higher for a certain period of time.

Further, before the heating step, a further step of holding the lower temperature of the inner pot containing rice and water at an arbitrary temperature of 50 DEG C or lower may be performed for a predetermined period of time.

Particularly, in the heating step, while the heater is operated with an arbitrary output, the time until the lower temperature passes the specific temperature section and the upper temperature by the steam detected at the upper part of the inner pot reaches a specific temperature Further comprising a cooking amount determining step of determining a cooking amount of rice and water contained in the inner pot based on the heating output, the control time, and the control temperature corresponding to the determined cooking amount .

Further, the heating step may further include a heating 2 step of heating the inner pot to an output corresponding to 80 to 100% of a maximum allowable output after performing the cooking amount determination step.

Further, the moxibustion step is characterized in that the lower temperature is maintained at an arbitrary temperature of 120 ° C or higher for an arbitrary time of 5 to 10 minutes.

According to the present invention having the above-described configuration, it is possible to realize a sweet pot taste that is made of a cast iron cauldron using an electric pressure cooker.

Brief Description of the Drawings Fig. 1 is a view for explaining a method of cooking an electric rice cooker of an electric pressure cooker according to the present invention.

Hereinafter, with reference to FIG. 1, a preferred embodiment of a method of cooking a rice-rice cooker of an electric pressure cooker according to the present invention will be described. It is to be understood that the terminology used herein is for the purpose of describing particular embodiments of the invention only and is not intended to be limiting.

The cauldron rice to be cooked in the present invention is rice which can be cooked by using a cauldron made of cast iron, for example, as compared with rice prepared with a conventional pressure cooker, but the rice is slightly crushed, And it means rice in a state of gloss.

When cooked in a cauldron, the heat, which is heated by the relatively fast thermal conductivity of the cast iron, is quickly transferred to rice and water. In addition, cast iron has a characteristic of containing some heat and gradually releasing it. On the other hand, when cooking rice with an iron cauldron, it is necessary to implement a method of heating with strong thermal power such as firewood.

Therefore, in order to realize the taste of the cauldron using an electric pressure cooker, it is necessary to apply strong heat quickly in the heating step, to generate a little nip, and to lower the heat rapidly when the heating step is stopped.

The cooking method of the rice cooker of the electric pressure cooker according to the present invention includes a calling step, a heating step and a moxibustion step, and the heating step further includes a cooking amount determining step, a heating step, a delaying step and a heating step . Further, after the moxibustion step, the steam discharging step and the cooking completion and warming step can be further performed.

First, the user puts rice and water in the inner pot, places the inner pot on the rice cooker main body, covers the inner pot and the lid covering the main body, operates the locking means to lock the lid, and operates the operating means to input the cauldron cook cooking function .

At this time, the microcomputer controlling the operation of the electric pressure cooker closes the steam discharge valve to shut off the inside of the inner pot to seal the outside. Thereafter, each step and process for realizing a cauldron-like taste in the closed state in which the vapor discharge valve is closed are performed.

Here, the steam discharge valve includes an actuator such as a solenoid, and is a means for forcibly discharging steam inside the inner pot by communicating the inside of the inner pot with the outside by the control of the microcomputer.

The electric pressure cooker may further include a discharging means for separating and discharging the steam by weight, separately from the steam discharging valve. Meanwhile, the steam discharge valve can be implemented by forcibly lifting the weight, and the steam may be discharged by lifting the weight by the control of the microcomputer in the steam discharge stage.

When the microwave oven of the electric pressure cooker receives the cooking function of the cauldron, the temperature (lower temperature) sensed in the lower portion of the inner pot, the temperature (upper temperature) sensed in the lid by the steam generated in the inner pot, The amount of electric power applied to the heater arranged to heat the inner pot or the amount of electric power to be applied to the inner pot by the heating operation by the heater, and the time measured by the timer.

The first step to be performed is the boiling step (the boiling step may be omitted as needed, for example, in the case of rapid cauldron cooking).

The boiling step is a process for sufficiently penetrating moisture into the rice balls, in which the heater is operated at an arbitrary predetermined output so that the lower temperature is heated until it reaches an arbitrary temperature, and the heater is kept constant The temperature is maintained by operating or turning on / off.

Here, the heating output in the calling step may be one of the strong output 1, which can be selected from the range of 80 to 100% of the maximum allowable output power of the electric pressure cooker, preferably 100%.

Also, the blowing temperature may be any temperature of 50 DEG C or lower, preferably 45 DEG C. A typical electric pressure cooker is operated at a relatively high temperature of 60 to 65 DEG C, but in order to realize a kettle-like taste according to the present invention, it is preferable to perform the boiling step at a relatively low temperature of about 45 DEG C.

Also, the calling time can be selected in the range of 7 to 12 minutes, preferably 9 minutes.

If the calling step has been carried out for a preset idle time, a heating step is performed in which the heating output is raised and the inner pot is heated to a high temperature. The heating step may include a cooking amount determining step, a heating one step, a delaying step and a heating step.

First, the cooking amount determination step is a method of adjusting the output by a predetermined method or operating the heater with a constant output (that is, outputting a strong discharge) and measuring the time when the detected lower temperature passes through a specific temperature section . Here, the intensity 2 output may be a state in which the heater is operated at an output of 80 to 100% of the maximum allowable output of the electric pressure cooker, preferably 100%.

On the other hand, in the present invention, the heating output includes a method of controlling the magnitude of the voltage supplied to the heater, a method of performing PWM control of a predetermined magnitude voltage, duty control, PWM control of each waveform at a sinusoidal voltage, It may be controlled in any way.

When the inner pot is heated by the intensity 2 output in the cooking quantity determination step, the time from the inner pot to the time when the lower temperature passes the third temperature and reaches the fourth temperature (i.e., the time between the third temperature and the fourth temperature Temperature interval) can be measured, and based on this time, it can be determined whether the amount of rice and water contained in the inner pot, that is, how many servings of rice. At this time, the time is set such that the lower temperature passes through the third temperature, reaches the fourth temperature, and the upper temperature (or the second temperature) sensed in the upper part of the inner pot or the inner part of the lid Can be measured as the time to reach a certain temperature, for example, between 40 and 55 ° C. By setting the end point of the time measurement to the intersection of the two conditions, more accurate determination of the amount of food can be made.

As another method of determining the amount of food to be cooked, a method of using a temperature change that occurs after a heater is operated at an arbitrary output for a predetermined time may be considered.

Here, the third temperature may be selected, for example, in the range of 60 to 70 占 폚, and preferably 65 占 폚. Also, the fourth temperature may be selected, for example, in the range of 110 to 120 占 폚, and preferably 115 占 폚.

The determined amount of cooked food can be determined as the number of servings, for example, one of two servings, four servings, six servings, eight servings, and ten servings. The heating output, time, and lower temperature reference may be changed in each subsequent detailed step according to the thus determined number of fractions. That is, the higher the number of fractions, the higher the heating output, the heating time or waiting time, or the lower temperature criterion can be increased.

On the other hand, in the cooking amount determination step, when the lower temperature reaches the fourth temperature and the determination of the amount is completed, the micom performs the subsequent heating step 1 by heating the inner pot with the output corresponding to the determined number of cooked portions.

In the first stage of heating, the inner pot is heated at a high speed by operating the heater with three outputs of 80 to 100% of the maximum allowable power of the rice cooker. The heating step 1 is performed until the lower temperature reaches the fifth temperature in the range of 115 to 130 ° C.

Here, the intensity 3 output can be set to a high output close to the maximum allowable output in order to realize the characteristic of rapidly transferring the heat applied by heating by the thermal conductivity of the cauldron to internal rice and water.

On the other hand, when the lower temperature reaches the fifth temperature, a delay process of maintaining the temperature at the fifth temperature or the fifth temperature at a certain low temperature for a delay time is performed. For this purpose, in the delay process, the heater can be kept stationary and cooled naturally. Alternatively, the operation of the heater can be controlled on / off with an arbitrary output, so that the lower temperature (which may be the fifth temperature) can be gradually lowered or maintained if necessary.

Here, the delay time can be selected in the range of 1 to 5 minutes, preferably 1 to 2 minutes.

When the delay process has been performed for the delay time, a heating 2 process for strongly heating the inner pot again is performed. In the heating 2 process, the heater is operated with a four-lamp output power in the range of 65 to 90% of the maximum allowable output, thereby rapidly raising the lower temperature.

The heating 2 process is performed until the rising lower temperature reaches the sixth temperature. The sixth temperature may be set to any temperature of 140 ° C or higher, preferably 150-175 ° C.

In particular, the sixth temperature may be selected to be a high temperature having a temperature difference in the range of 25 to 35 占 폚, as compared with the fifth temperature as the control temperature of the first step of heating or the lower temperature measured at the end of the delaying step. That is, by generating a large temperature difference with a strong output when the heating is further performed, it is possible to realize a characteristic of being heated to a high temperature by rapidly heating the cauldron.

By adding the delaying process and dividing the heating step into the heating 1 and heating 2 processes, when the rice is cooked in the cauldron, it is possible to obtain the effect of burning in two portions, that is, the effect of frequent heating. It is possible to further improve the taste of the cauldron.

Then, when the lower temperature reaches the sixth temperature, a moxibustion step of cooling the inner pot is performed for a preset moxibustion time. The actual cauldron has a characteristic of cooling relatively quickly when the heating is interrupted. Therefore, the microcomputer stops the operation of the heater, or operates the heater with the output of 1 charge in the range of 0 to 10% of the maximum allowable output, thereby lowering the temperature of the bottom of the inner pot.

The time for performing the moxibustion step can be selected in the range of 7 to 12 minutes, preferably in the range of 9 to 10 minutes.

Particularly, in order to realize the taste of the cauldron, it is preferable to further include a step of maintaining a high temperature for a predetermined time set in the moxibustion step. For example, it is desirable to keep the bottom temperature of the inner pot at any temperature above 110 캜 for any time in the range of 5 to 10 minutes. More preferably, it can be maintained at 120 DEG C or higher for 6 minutes.

If the moxibustion step has been performed for the time, the steam discharge step may be followed by opening the steam discharge valve to discharge the steam inside the inner pot to the outside.

The steam evacuation step can be maintained for 4 to 6 minutes, preferably for 5 minutes. Thus, by keeping the steam discharge time relatively long, the waiting time can be given, and the characteristics of the caldron rice can be further improved after the cooking is completed. For example, the squeezed state is improved, and a little water remaining in the cooked rice moves toward the bottom, so that the rice flour adhered to the floor can have a soft texture.

Here, the temperature difference of the lower temperature from the sixth temperature which is the starting temperature of the moxibustion step (or the control temperature of the second heating step) to the time when the vapor discharging step is completed (or when it is determined that cooking is completed) To be in a range as large as possible. This is for realizing the characteristics of a cauldron where the temperature is rapidly cooled.

When the steam discharging step is completed, the microcomputer completes the cooking of the cauldron, and informs the user that the cooking is completed, and is switched to the warming-up step. In the warming step, rice cooked with an arbitrary output is heated and kept at an arbitrary temperature.

The embodiments of the present invention described above are merely illustrative of the technical idea of the present invention, and the scope of protection of the present invention should be interpreted according to the claims. It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the essential characteristics thereof, It is to be understood that the invention is not limited thereto.

Claims (5)

Implementation of rice cooker using electric pressure rice cooker as cooking method:
A heating step of heating the lower temperature of the inner pot containing the rice and the water to a predetermined temperature in the range of 115 to 130 캜;
A delaying step of stopping heating for a predetermined delay time;
Heating the lower temperature until the temperature becomes a predetermined temperature in the range of 150 to 175 DEG C with a temperature difference of 25 to 35 DEG C from the lower temperature of the delaying step;
A predetermined temperature of 110 占 폚 or more having a temperature difference of 45 to 55 占 폚 from the lower temperature of the second stage of heating in advance by operating the heater for heating the inner pot in a range of 0 to 10% And a moxibustion step for keeping the rice cooker for a preset time period. The method according to claim 1,
Further comprising the step of holding the lower temperature of the inner pot containing rice and water at a predetermined temperature of 50 DEG C or lower for a predetermined period of time before the step of heating the rice, Implementation of cooking method of cauldron. The method according to claim 1,
In the heating step,
And a controller for controlling the heater to heat the inner pot based on a time from when the lower temperature passes the specific temperature range until the upper temperature by the steam detected at the upper portion of the inner pot reaches a specific temperature, Further comprising a cooking amount determining step of determining the cooking amount of rice and water contained in the inner pot,
Wherein each of the steps adjusts the heating output, the control time, and the control temperature in accordance with the determined amount of the cooking utensil. The method of claim 3,
In the heating step 1, the heater for heating the inner pot is operated by a strong fire in the range of 80 to 100% of the maximum heating output,
Wherein the heating step (2) comprises operating the heater at a temperature of 65 to 90% of the maximum heating output. The method according to claim 1,
Wherein the moxibustion step maintains the lower temperature at an arbitrary temperature of 120 ° C or higher for the predetermined time of 5 to 10 minutes.

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