KR102305681B1 - Method for cooking low-sugar rice using a cooking plate having up or down function - Google Patents

Abstract

The present invention relates to a method for producing low-sugar rice that can reduce the absorption of carbohydrates contained in rice as much as possible when cooking rice using grains such as rice, barley rice, glutinous rice, and gaba rice. applying a user's low-sugar rice cooking command in a state in which at least one or more grains and rice water of a preset amount are respectively placed inside or above the cooking plate mounted inside the cooking container; performing heating by controlling, by the microprocessor, a heating plate mounted on the bottom of the cooking vessel according to the low sugar rice cooking command; After the heating is finished, the microprocessor raises the cooking plate containing the grains to a preset height to be separated from the rice water, and controlling the heating plate to execute the first steaming.

Description

Method for cooking low-sugar rice using a cooking plate having up or down function

The present invention relates to a method for producing low-sugar rice, and more particularly, it is possible to reduce the absorption of carbohydrates contained in rice as much as possible when cooking rice using one or more grains from among various grains such as white rice, brown rice, and mixed grains. It relates to a method for manufacturing low-sugar rice using a low-sugar rice cooking device having a cooking plate having a rising or lowering function.

The daily sugar intake per capita in Korea was 40 g in 2002, and in 2012, 10 years later, the sugar intake increased by 38% to 65.3 g, and various diseases such as diabetes and cardiovascular disease are increasing.

In addition to the 184,000 deaths worldwide due to these diseases, there is a report that there will be a diabetes crisis in 2030 in Korea as the number of diabetes is rapidly increasing around the world. This is a result of reflecting the trend of increasing diabetes over the past several decades. In fact, the prevalence of diabetes over the age of 30 has increased from 1.5% in 1971 to about 12% in recent years, a whopping 7-fold increase over the past 40 years. A bigger problem is that the number of pre-diabetic patients with a very high risk of developing diabetes is estimated to be nearly double that of diabetic patients, so an explosive increase in diabetes is expected in the future.

Because of this sense of crisis, in 2011, the UN selected diabetes as one of the four non-communicable diseases that could threaten humanity in the future.

In order to solve such a sense of social crisis, Korean Patent Publication No. 10-2009-0045637 (May 08, 2009) discloses that grain powder except rice is mixed and then molded into rice shape to contain amino acids, vitamins, minerals, fiber, etc. Low-sugar rice, which has excellent nutritional content and low GI, capable of inhibiting the progression of adult diseases such as diabetes and obesity, and a manufacturing method thereof are described.

In addition, Korean Patent Publication No. 10-1039640 (June 01, 2011) discloses 4-6 parts by weight of mulberry leaf extract, 60-70 parts by weight of onion juice, 18-20 parts by weight of deep sea water, 8-12 parts by weight of alcohol , And sodium alginate 0.5 to 1.5 parts by weight of the coating solution for coating rice with a coating solution consisting of a coating solution for producing low-sugar rice, a functional rice with high blood sugar lowering effect, a mixture of mulberry leaf extract and onion juice Preparation of low-sugar rice using a coating solution A method is described.

In addition, Korean Patent Publication No. 10-2009-0067685 (June 25, 2009) describes rice barley, brown rice, kelp brown rice, sloth barley, true black rice, black rice, pressed rice, halmaek, seoritae, red bean, heuktae, white rice, and green beans. , chestnut beans, peeled mung beans, bean sprouts, cheongtae, kidney beans, and mixed grains of 85-95% by weight; Additive powder of yacon powder, barley sprout powder, seaweed powder, and acorn powder 5~15% by weight of mixed grains are thoroughly washed from the raw materials, then added powder is added and rice is cooked and packaged in a certain package unit to help diet and diabetes. Functional instant rice served is listed.

In addition, in Korea Patent Publication No. 10-1105591 (January 05, 2012), a coating solution was prepared by mixing a mulberry extract with an aqueous solution of turmeric, a turmeric extract, a spiny hornet extract, onion juice, persimmon vinegar, and sodium alginate, and then A hypoglycemic-lowering functional rice low-sugar rice prepared by coating a coating solution on rice, which has a good effect on blood sugar lowering, and a method for producing the same are described.

However, such conventional techniques are effective in reducing the sugar contained in rice itself because it is molded into a rice shape after mixing the grain powder except rice, mixed with a separate mixed grain, or coated with a specific functional coating solution on rice. There was a limit, and since carbohydrates contained in rice are digested and absorbed into glucose in the body, the concentration of sugar in the body temporarily increases. have it

Accordingly, there is an urgent need for a method of cooking low-sugar rice that can reduce the carbohydrates contained in the rice itself.

Republic of Korea Patent Publication No. 10-2009-0045637 (May 08, 2009) Republic of Korea Patent Publication No. 10-2009-0067685 (June 25, 2009) Republic of Korea Patent Publication No. 10-1039640 (June 01, 2011) Republic of Korea Patent Publication No. 10-1105591 (January 05, 2012)

The present invention was conceived to solve the disadvantages and problems of the prior art described above, and an object of the present invention is to cook rice using at least one or more grains including rice, and dissolve the grains in sugar during steaming. An object of the present invention is to provide a method for manufacturing low-sugar rice using a low-sugar rice cooking device having a cooking plate having a rising or lowering function that can cook low-sugar rice by steaming in a state separated from rice water.

The method for manufacturing low sugar rice using a low sugar rice cooking device having a cooking plate having a rising or lowering function according to the present invention includes a microprocessor having at least one cooking program built-in in a housing, and the opening of the housing is provided. In a cooking appliance in which a heating plate, a cooking container, and a cooking plate are sequentially mounted on an upper portion, in a state in which at least one or more grains and rice water of a preset amount are respectively placed inside or on the cooking plate mounted inside the cooking container, applying a user's low sugar rice cooking command; performing primary heating by controlling, by the microprocessor, a heating plate mounted on the bottom of the cooking vessel according to the low sugar rice cooking command; after the primary heating is completed, the microprocessor raising the cooking plate containing the grains to a preset height to be separated from the rice water, and controlling the heating plate to perform primary steaming; after the first steaming step is finished, the microprocessor lowers the cooking plate containing the grains to a preset position, and controlling the heating plate to perform secondary heating; after the second heating step is finished, the microprocessor raises the cooking plate to a preset height and controls the heating plate to perform secondary steaming; after the second steaming step is finished, the microprocessor lowers the cooking plate to a preset position, and controlling the heating plate to perform tertiary heating; After the third heating step is finished, raising the microprocessor to a preset height, and controlling the heating plate to execute the third steaming; characterized in that it is configured to include.

In addition, the method for producing low sugar rice using a low sugar rice cooking device having a cooking plate having a rising or lowering function according to the present invention includes a microprocessor having at least one cooking program built-in in the housing, and A cooking appliance in which a heating plate, a cooking container, and a cooking plate are sequentially mounted on an open upper part, wherein at least one or more grains and rice water of a preset amount are respectively placed inside or above the cooking plate mounted inside the cooking container In, applying the user's low sugar rice cooking command; performing heating by controlling, by the microprocessor, a heating plate mounted on the bottom of the cooking vessel according to the low sugar rice cooking command; After the heating is finished, the microprocessor raises the cooking plate containing the grains to a preset height to be separated from the rice water, and controlling the heating plate to perform the first steaming. characterized.

According to the method for manufacturing low-sugar rice using the low-sugar rice cooking apparatus having a cooking plate having a rising or lowering function according to the present invention as described above, when cooking rice using at least one grain, the grains are added to the rice water in the heating mode. In steaming mode, you can cook low-sugar rice with reduced sugar absorption by the amount of sugar dissolved in the rice water during the steaming process by steaming it while separating the grains from the rice water in which sugar is dissolved. It works.

1 is a control flow chart showing a low-sugar rice manufacturing process using a low-sugar rice cooking device having a cooking plate having a rising or falling function according to a preferred embodiment of the present invention.
2 is an exploded perspective view of a low sugar rice cooker having a cooking plate having a rising or lowering function according to a preferred embodiment of the present invention.
3 and 4 are cross-sectional views for explaining the raising or lowering operation of the cooking plate of the low sugar rice cooker having the cooking plate having a rising or lowering function according to a preferred embodiment of the present invention.
5 is an exploded perspective view of a cooking container part of a low sugar rice cooking device having a cooking plate having a rising or falling function according to another preferred embodiment of the present invention.
6 and 7 are cross-sectional views for explaining the raising or lowering operation of the low sugar rice cooker having a cooking plate having a rising or lowering function according to another preferred embodiment of the present invention.
8 is a test result table of low-sugar rice using a low-sugar rice cooker according to a first preferred embodiment of the present invention.
9 is a test result table of low-sugar rice using a low-sugar rice cooker according to a second preferred embodiment of the present invention.
10 is a test result table of general rice using a general electric rice cooker.

Hereinafter, a procedure for preparing low-sugar rice using a low-sugar rice cooking device having a cooking plate having a rising or lowering function according to the present invention will be described with reference to the accompanying drawings.

1 is a control flow chart showing a low-sugar rice manufacturing process using a low-sugar rice cooking device having a cooking plate having a rising or falling function according to a preferred embodiment of the present invention.

<First embodiment>: 1st to 3rd heating and 1st to 4th steaming

(1) Placing grain and adjusting rice water

As shown in FIGS. 1 to 4 , the user places at least one grain on the upper surface of the cooking plate 120 in a state in which the cooking plate 120 is seated inside the cooking container 110 , and a preset capacity Adjust the rice water to fit the internal capacity of the cooking container 110 (step S11 in FIG. 1). Alternatively, in a state in which the cooking plate 120 is seated inside the cooking vessel 110 , the user puts rice water of a preset capacity to match the internal capacity of the cooking vessel 110 , and puts at least one on the upper surface of the cooking plate 120 . It is also possible to keep more grains. Then, the container lid 130 is mounted on the upper portion of the housing 230 to close the inside of the cooking container 110 (step S12 of FIG. 1 ).

At this time, the grain can be variously composed by selectively combining one or more grains such as (1) white rice (white rice), (2) white rice and brown rice, and (3) white rice and mixed grains, and the ratio of grain to rice is 1 : It is preferable to mix in a volume ratio of 3-4.

At this time, as shown in FIG. 3 , the first coupling rod 112 of the cooking container 110 is seated so as to be overlapped with the third coupling rod 220 of the container mounting part 210 and at the same time the first coupling rod 112 of the cooking plate 120 is disposed. The two coupling rods 122 are preferably seated so as to be overlapped with the first coupling rods 112 of the cooking vessel 110 .

On the other hand, as shown in FIG. 2 , a plurality of perforations 124 are formed through the surface of the cooking plate 120 , so that the rice water contained in the cooking container 110 is cooked through the plurality of perforations 124 . It provides a structure that can be introduced into the inside of the plate 120 or discharged to the outside.

(2) Execution of cooking command

The user executes a specific type of cooking command (eg, white rice, white rice + brown rice, white rice + mixed grains, etc.) according to a preset capacity by using the operation panel 410 of the cooking appliance (step S13 of FIG. 1 ).

Such a cooking command may be divided into an immediate cooking mode and a reserved cooking mode, and the microprocessor installed in the housing 230 may execute the cooking command at a time according to a user's setting.

Here, a microprocessor is a processing device in which an arithmetic logic operator, a register, a program counter, an instruction decoder, a control circuit, etc. of a computer and a control device are gathered in one small silicon chip, and a preferred embodiment of the present invention Various cooking menus are programmed in advance, interprets the user's cooking command, and executes the corresponding function.

(3) Primary heating

The microprocessor determines whether the cooking plate 120 is in a ready-to-heat state mounted on the upper surface of the cooking vessel 110 (step S14 of FIG. 1 ), and the cooking plate 120 is normally placed on the upper surface of the cooking vessel 110 . When it is determined that the mounted state, as shown in Table 1 below, control to supply power to the heating plate 240 mounted on the bottom of the cooking vessel 110 for a preset primary heating time (8 to 12 minutes) Execute the primary heating at 1600 ~ 1800 Watt (preferably 1,700 Watt) set as the maximum output of the low sugar rice cooking device (FIG. 1 step S16).

(5) 1st steaming

The microprocessor counts the first heating time (8 to 12 minutes) and when it is determined that the first heating time is over (step S17 in FIG. 1 ), the cooking plate 120 containing grains is moved up to a preset height to be separated from the rice water. (Step S18 of Fig. 1), then, as shown in Table 1 below, by controlling to supply power to the heating plate 240, the preset maximum output for the preset first steaming time (4 to 8 minutes) Execute the first steaming with 1/2 output of (step S19 in Fig. 1).

Here, the preset height at which the cooking plate 120 is raised is so that the upper outer peripheral surface of the cooking plate 120 does not collide with the lower surface of the container lid 130 during the lifting operation of the cooking plate 120 . Preferably, it is set to a height that does not exceed .

(6) Secondary heating

The microprocessor counts the first steaming time (4 to 8 minutes) and when it is determined that the first steaming time is over (step S20 in FIG. 1), the cooking container so that the cooking plate 120 containing the grains is wet with the rice water. It is lowered to be mounted on the upper surface of the 110 (step S21 in FIG. 1), and then, as shown in Table 1 below, control to supply power to the heating plate 240 for a preset secondary heating time (2 to 6 minutes), performing secondary heating with 1/5 of the preset maximum output (step S22 in FIG. 1).

(7) Second steaming

The microprocessor counts the second heating time (2 to 6 minutes) and when it is determined that the second heating time is over (step S23 in FIG. 1), the cooking plate 120 containing grains is moved up to a preset height to be separated from the rice water. (Step S24 of Figure 1), and then, as shown in Table 1 below, by controlling to supply power to the heating plate 240, the preset maximum output for the preset second steaming time (2 to 6 minutes) Execute the second steaming with 1/5 of the output (step S25 in Fig. 1).

(8) Third heating

The microprocessor counts the second steaming time (2 to 6 minutes) and when it is determined that the second steaming time is over (step S26 in FIG. 1), the cooking container so that the cooking plate 120 containing the grains is wet with the rice water. It is lowered to be mounted on the upper surface of the 110 (step S27 in Fig. 1), and then, as shown in Table 1 below, controlled to supply power to the heating plate 240 for a preset third heating time (2 to 5 minutes), the third heating is performed with 8/9 output of the preset maximum output of the low sugar rice cooker (FIG. 1 step S28).

(9) 3rd steaming

The microprocessor counts the third heating time (2 to 5 minutes) and when it is determined that the third heating time is over (step S29 in FIG. 1 ), the cooking plate 120 containing grains is moved up to a preset height to be separated from the rice water. (Step S30 in Fig. 1), then, as shown in Table 1 below, by controlling to supply power to the heating plate 240, the preset maximum output for the preset third steaming time (2 to 5 minutes) Execute the 3rd steaming with 1/3~1/5 of the output (step S31 in Fig. 1).

(10) 4th steaming

The microprocessor optionally counts the third steaming time (2-5 minutes) and when it is determined that the third steaming time is over (step S32 in FIG. 1), as shown in Table 1 below, included in the rice Control to supply power to the heating plate 240 in order to evaporate the moisture as much as possible to execute the fourth steaming with 1/8 of the preset maximum output for the preset fourth steaming time (4 to 8 minutes) ( 1 step S33).

(11) End of cooking low sugar rice

The microprocessor counts the fourth steaming time (4 to 8 minutes) and when it is determined that the fourth steaming time is over (step S34 in FIG. 1), the cooking plate 120 containing grains is raised to a preset height. Terminate the cooking command in this state. In this case, the microprocessor may output an end sound indicating that the cooking has ended while switching to a preset keep-warm mode and display it on the operation panel 410 .

On the other hand, the microprocessor counts the fourth steaming time (4 to 8 minutes) and the amount of moisture remaining inside the cooking vessel 110 at the end of the fourth steaming time (step S34 of FIG. 1 ) is a preset threshold 1, the cooking plate 120 containing grains is lowered to be mounted on the upper surface of the cooking vessel 110 in order to maximize the evaporation of moisture remaining inside the cooking vessel 110. It is also possible to end the cooking command while doing this. (Step S35 in Fig. 1)

division primary heating 1st steaming secondary heating 2nd steaming 3rd heating 3rd steaming 4th steaming Sum boiling century
(W) maximum output 1/2 1/5 1/5 8/9 1/3 to 1/5 1/8 boiling time
(minute) 8-12 minutes 4-8 minutes 2-6 minutes 2-6 minutes 2-5 minutes 2-5 minutes 4 to 8 minutes 24-50 minutes

As described above, in the low sugar rice manufacturing process according to the preferred embodiment of the present invention, the raising or lowering operation of the cooking plate 120 can be performed using the cooking plate elevating method using electricity and the cooking plate elevating method using magnetic force. Specifically, it is as follows.

First, the cooking plate elevating method using electricity will be described. As shown in FIGS. 2 to 4 , when execution of the rising mode or the falling mode of the cooking plate 120 is required according to a user's control command, the microprocessor The motor 310 is driven to rotate the rotation limiting plate 320 connected to the drive shaft (not shown) of the motor 310 to correspond to the forward or reverse rotation of the drive shaft. On the other hand, the rotation detection switch 330 detects when the rotation limiting plate 320 reaches a preset upper position or lower position of the position control rod 350 and transmits it to the microprocessor, so the microprocessor rotates the rotation limiting plate 320 ) stops the rotation of the motor 310 whenever it reaches the preset upper position or lower position of the position control rod 350, and controls the rotation direction to be switched to the opposite direction during the next rotation of the motor 310. Accordingly, the upper portion of the adjustment rod 350 is coupled or fixed while the lower portion of the connecting rod 340 connected to the drive shaft of the motor 310 corresponds to the forward or reverse rotation direction of the drive shaft. It can be raised or lowered to correspond to the set upper position or lower position.

Accordingly, in the heating mode, the microprocessor moves the second coupling rod 122 of the cooking plate 120 by the position control rod 350 along the outer circumferential surface of the first coupling rod 112 to a preset lower position, that is, the cooking container. Heating is performed in a state in which it is lowered to the position to be mounted on the upper surface of 110, and in the steaming mode, the second coupling rod 122 of the cooking plate 120 is preliminarily along the outer circumferential surface of the first coupling rod 112. Steaming can be performed in a state in which the set upper position is raised to the upper outer peripheral surface of the cooking vessel 110 .

On the other hand, in the cooking plate elevating method using magnetic force, as shown in FIGS. 5 to 7 , when execution of the rising mode (or descending mode) of the cooking plate 520 is required according to a user's control command, a microprocessor to rotate the motor 720 forward (or reverse rotation) for a preset rotation time. At this time, the rotary gear rod 730 connected to the drive shaft rotated in interlockingly by the rotation of the motor 720 may be rotated corresponding to the forward rotation (or reverse rotation) operation of the drive shaft of the motor 720 .

At this time, the transfer case 750 having the first permanent magnet 760 is moved upward (or lower) along the gear teeth (not shown) formed on the outer circumferential surface of the rotation gear rod 730 to correspond to the rotation operation of the rotation gear rod 730 . direction), and at this time, since the material of the second coupling rod 522 of the cooking plate 520 is a metal material containing iron components, the second coupling rod 522 of the cooking plate 520 is The first permanent magnet 760 may rise (or descend) in interlocking with the first permanent magnet 760 by a magnetic force pulling in the center direction of the third coupling rod 612 of the container mounting unit 610 .

Accordingly, in the heating mode, the microprocessor lowers the second coupling rod 522 of the cooking plate 520 to a preset lower position along the outer circumferential surface of the first coupling rod 512 of the cooking vessel 510 to perform heating. In the steaming mode, steaming may be performed in a state in which the second coupling rod 522 of the cooking plate 520 is raised to a preset upper position along the outer circumferential surface of the first coupling rod 512 .

According to the first embodiment of the present invention, at least one or more grains and rice water of a preset amount are respectively put in or on the cooking plate 120 mounted inside the cooking vessel 110, and the cooking vessel ( When cooking rice by heating the heating plate 240 mounted on the bottom of 110), the first heating step, the first steaming step, the second heating step, the second steaming step, the third heating step, the third steaming Step, and the fourth steaming step are sequentially executed, and in this case, in the first to third heating steps, the cooking plate 120 is controlled to descend to a preset position so that the grains are wetted with rice water, and the first to fourth steaming steps are performed. In the feeding step, it is preferable to control the cooking plate 120 to rise to a preset height so as to be separated from the rice water.

<Second embodiment>: Perform only 1st heating and 1st and 2nd steaming

(1) Placing grain and adjusting rice water

As shown in FIGS. 1 to 4 , the user places at least one grain on the upper surface of the cooking plate 120 in a state in which the cooking plate 120 is seated inside the cooking container 110 , and a preset capacity of rice water is adjusted to fit the internal capacity of the cooking container 110 . Alternatively, in a state in which the cooking plate 120 is seated inside the cooking vessel 110 , the user puts rice water of a preset capacity to match the internal capacity of the cooking vessel 110 , and puts at least one on the upper surface of the cooking plate 120 . It is also possible to keep more grains. Then, the container lid 130 is mounted on the housing 230 to close the inside of the cooking container 110 .

At this time, the grain can be variously composed by selectively combining one or more grains such as (1) white rice (white rice), (2) white rice and brown rice, and (3) white rice and mixed grains, and the ratio of grain to rice is 1 : It is preferable to mix in a volume ratio of 3-4.

At this time, as shown in FIG. 3 , the first coupling rod 112 of the cooking container 110 is seated so as to be overlapped with the third coupling rod 220 of the container mounting part 210 and at the same time the first coupling rod 112 of the cooking plate 120 is disposed. The two coupling rods 122 are preferably seated so as to be overlapped with the first coupling rods 112 of the cooking vessel 110 .

On the other hand, as shown in FIG. 2 , a plurality of perforations 124 are formed through the surface of the cooking plate 120 , so that the rice water contained in the cooking container 110 is cooked through the plurality of perforations 124 . It provides a structure that can be introduced into the inside of the plate 120 or discharged to the outside.

(2) Execution of cooking command

The user executes a specific type of cooking command (eg, white rice, white rice + brown rice, white rice + mixed grains, etc.) according to a preset capacity by using the operation panel 410 of the cooking appliance.

Such a cooking command may be divided into an immediate cooking mode and a reserved cooking mode, and the microprocessor installed in the housing 230 may execute the cooking command at a time according to a user's setting.

(3) Heating

The microprocessor determines whether the cooking plate 120 is in a ready-to-heat state mounted on the upper surface of the cooking vessel 110 , and when it is determined that the cooking plate 120 is normally mounted on the upper surface of the cooking vessel 110 , As shown in Table 2 below, by controlling to supply power to the heating plate 240 mounted on the bottom of the cooking vessel 110 to the maximum output of the low-sugar rice cooker for a preset heating time (13 to 20 minutes) Heating is performed at the set 1600~1800 Watt (preferably 1,700 Watt).

(4) 1st steaming

The microprocessor counts the primary heating time (8 to 12 minutes) and when it is determined that the primary heating time is over, the cooking plate 120 containing grains is raised to a preset height to be separated from the rice water, and then, below As shown in Table 2 of , by controlling to supply power to the heating plate 240, the first steaming is performed with 1/2 output of the preset maximum output for the preset first steaming time (13-20 minutes). do.

Here, the preset height at which the cooking plate 120 is raised is so that the upper outer peripheral surface of the cooking plate 120 does not collide with the lower surface of the container lid 130 during the lifting operation of the cooking plate 120 . Preferably, it is set to a height that does not exceed .

(5) Second steaming

The microprocessor selectively counts the first steaming time (13-20 minutes) and when it is determined that the first steaming time is over, as shown in Table 2 below, as shown in Table 2 below, In order to control the supply of power to the heating plate 240, the second steaming is performed with 1/8 output of the preset maximum output for the preset second steaming time (4 to 10 minutes).

(6) End of cooking low sugar rice

The microprocessor counts the second steaming time (4 to 10 minutes) and when it is determined that the second steaming time is over, the microprocessor issues a cooking command while the cooking plate 120 containing the grain is raised to a preset height. quit At this time, the microprocessor may output a sound indicating that the cooking has ended while switching to a preset keep-warm mode and display it on the operation panel 410 .

On the other hand, the microprocessor counts the second steaming time (4 to 10 minutes), and when the amount of moisture remaining in the cooking container 110 exceeds a preset threshold when the second steaming time ends, cooking is performed. It is also possible to end the cooking command while lowering the cooking plate 120 containing grains to be mounted on the upper surface of the cooking vessel 110 in order to evaporate the moisture remaining in the container 110 as much as possible.

division to heat up 1st steaming 2nd steaming Sum boiling century
(W) maximum output 1/2 1/8 boiling time
(minute) 13-20 minutes 13-20 minutes 4-10 minutes 30-50 minutes

In the second preferred embodiment of the present invention described above, only the primary heating and primary and secondary steaming processes are performed. When performing the primary and secondary steaming processes, the same as in the first preferred embodiment of the present invention As a result, the microprocessor can steam the cooking plate 120 to a preset upper position, thereby reducing the absorption of carbohydrates contained in the grain itself into the grain.

<Comparative Example 1>: Cooking rice using a general electric rice cooker

(1) Placing the rice and adjusting the rice water

Pour grains and rice water of a preset capacity into the cooking container of the electric rice cooker. At this time, the ratio of grain to rice water is preferably mixed in a volume ratio of 1:1.2 to 1.5.

(2) Heating

When the user applies a cooking command according to the preset capacity using the operation panel of the rice cooker, the microprocessor controls to supply power to the heating plate of the rice cooker according to the cooking time set by the user for the preset heating time. Heats the cooking vessel to a preset power.

(5) steaming

When it is determined that the heating time is over by counting the preset heating time, the microprocessor of the electric rice cooker controls to maintain the supply of power to the heating plate to steam with the preset output of the cooking container for the preset steaming time.

In the case of cooking rice using such an existing electric rice cooker, the carbohydrates contained in the rice water can be absorbed into the finished rice as it is because the rice is heated in a wet or submerged state during steaming.

<Experimental Example 1> Measurement of carbohydrates and calorimetry of low-sugar rice

In order to measure carbohydrates and calories for the low-sugar rice prepared in Examples 1 to 3 and the general rice prepared in Comparative Example 1, low-sugar rice prepared by the first and second preferred embodiments of the present invention and general cooked with a general rice cooker The rice samples were requested to SGS Korea, respectively, and the content of the 7 major nutrients detected per 100g, carbohydrate, protein, fat, moisture, ash, and dietary fiber, was confirmed. As a result, the test results shown in FIGS. 8 to 10 were obtained.

8 is a test report of low-sugar rice using a low-sugar rice cooking device according to a first preferred embodiment of the present invention, and FIG. and FIG. 10 is a test result table of general rice using a general electric rice cooker.

Referring to FIGS. 8 to 10 and Table 3 below, it can be seen that the content of carbohydrates and calories is lower in the order of the first example, the second example, and the comparative example 1 of the present invention, and the first embodiment of the present invention It can be seen that the difference between the carbohydrates of the low-sugar rice prepared by Example and the carbohydrates of the normal rice prepared by Comparative Example 1 shows a difference of 30% or more.

Test Items carbohydrate unit calorie unit first embodiment 24.5 g/100g 117 kcal/100g second embodiment 27.5 g/100g 121 kcal/100g Comparative Example 1 42.9 g/100g 186 kcal/100g

<Experimental Example 2> Preference evaluation of low-sugar rice

In order to confirm the preference for the low sugar rice built through the first to second examples of the present invention and the general rice built in Comparative Example 1, the following sensory experiment was performed.

The sensory experiment was evaluated using a 9-point hedonic scale method (9 points: very good, 7 points: good, 5 points: average, 3 points: bad, 1 point: very bad ) The evaluation items were stickiness, smell, light and soft texture, and overall satisfaction.

Inspection items stickiness smell texture overall satisfaction first embodiment 7.2 7.2 6.8 7.1 second embodiment 6.7 6,8 6.4 6,6 Comparative Example 1 7.9 7.8 7.5 7.6

As shown in Table 3, the stickiness, smell, texture, and overall satisfaction of regular rice cooked with a general electric rice cooker and the stickiness, smell, texture, and overall satisfaction of low-sugar rice built according to the first preferred embodiment of the present invention were compared with each other. It can be seen that there is not much difference, but it can be seen that the stickiness, smell, texture and overall satisfaction of the low sugar rice built by the second embodiment of the present invention is relatively lower than that of the first preferred embodiment of the present invention. have.

According to the method for manufacturing low-sugar rice using the low-sugar rice cooking apparatus having a cooking plate having a rising or lowering function according to the present invention described above, when cooking rice using at least one or more grains, at least one or more grains in the heating mode In the steaming mode at least once in a wet state, the grain can be steamed while the grains are separated from the rice water in which the sugar is dissolved. .

In addition, even if the number of heating and steaming is variably adjusted depending on the grain material, the same effect of making low-sugar rice with reduced sugar absorption by the amount of sugar dissolved in the rice water during the steaming process can be obtained.

The present invention described above is limited to the above-described embodiments and the accompanying drawings because various substitutions and modifications are possible within the scope without departing from the technical spirit of the present invention for those of ordinary skill in the art to which the invention pertains. it's not going to be

110: cooking vessel 112: first coupling rod
120: cooking plate 122: second coupling rod
124: perforated 130: container lid
210: container mounting unit 220: third coupling rod
230: housing 240: heating plate
310: motor 320: rotation limiting plate
330: rotation limit switch 340: connecting rod
350: position control rod 410: operation panel
510: cooking vessel 512: first coupling rod
520: cooking plate 522: second coupling rod
530: container lid 610: container mounting part
612: third coupling rod 720: motor
730: rotation gear rod 740: guide
750: transfer case 760: permanent magnet

Claims (7)

A cooking appliance in which a microprocessor having at least one cooking program embedded in a housing is provided, and a heating plate, a cooking vessel, and a cooking plate are sequentially mounted on an open upper portion of the housing, the cooking device comprising:
applying a user's low-sugar rice cooking command in a state in which at least one or more grains and rice water of a preset amount are respectively placed inside or above the cooking plate mounted inside the cooking container;
performing primary heating by controlling, by the microprocessor, a heating plate mounted on the bottom of the cooking vessel according to the low sugar rice cooking command;
after the primary heating is completed, the microprocessor raising the cooking plate containing the grains to a preset height to be separated from the rice water, and controlling the heating plate to perform primary steaming;
after the first steaming step is finished, the microprocessor lowers the cooking plate containing the grains to a preset position, and controlling the heating plate to perform secondary heating;
after the second heating step is finished, the microprocessor raises the cooking plate to a preset height and controls the heating plate to perform secondary steaming;
after the second steaming step is finished, the microprocessor lowers the cooking plate to a preset position, and controlling the heating plate to perform tertiary heating;
After the third heating step is completed, the microprocessor is raised to a preset height, and controlling the heating plate to execute the third steaming;
After the third steaming step is finished, heating the heating plate to 1/8 of the preset maximum output to execute the fourth steaming; A method of manufacturing low-sugar rice using a low-sugar rice cooking device equipped with a cooking plate.
delete According to claim 1,
The microprocessor is
Heating at maximum output for 8 to 12 minutes in the first heating step, heating at 1/5 output of the maximum output for 2 to 6 minutes in the second heating step, 2 to 5 minutes in the third heating step while performing heating at 8/9 of the maximum power respectively;
In the first steaming step, steam at 1/2 output of the maximum output for 4-8 minutes, and in the second steaming step steam at 1/5 output of the maximum output for 2-6 minutes in the second steaming step. and cooking low sugar rice with a cooking plate having a rising or lowering function, characterized in that steaming is performed at 1/3 to 1/5 of the maximum output for 2 to 5 minutes in the third steaming step A method of manufacturing low-sugar rice using a device.
A cooking appliance in which a microprocessor having at least one cooking program embedded in a housing is provided, and a heating plate, a cooking vessel, and a cooking plate are sequentially mounted on an open upper portion of the housing, the cooking device comprising:
applying a user's low-sugar rice cooking command in a state in which at least one or more grains and rice water of a preset amount are respectively placed inside or above the cooking plate mounted inside the cooking container;
performing heating by controlling, by the microprocessor, a heating plate mounted on the bottom of the cooking vessel according to the low sugar rice cooking command;
After the heating is finished, the microprocessor raises the cooking plate containing the grains to a preset height to be separated from the rice water, and controlling the heating plate to perform the first steaming;
after the first steaming step is finished, controlling the heating plate to execute the second steaming;
The microprocessor is
A method for producing low-sugar rice using a low-sugar rice cooking device having a cooking plate having a rising or lowering function, characterized in that the steaming is performed by heating to 1/8 of a preset maximum output in the second steaming step.
5. The method of claim 4,
The microprocessor is
heating at the maximum output for 13 to 20 minutes in the heating step;
Low-sugar rice production using a low-sugar rice cooker having a cooking plate having a rising or lowering function, characterized in that steaming is performed at 1/2 output of the maximum output for 13 to 20 minutes in the first steaming step Way.
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