KR102399351B1 - Low sugar rice cooking method using low sugar electric rice cooker - Google Patents

Abstract

The present invention relates to a low-sugar rice cooking method using a low-sugar electric rice cooker, comprising the steps of: a preparation step of placing an auxiliary container in an inner pot of an electric rice cooker containing a preset amount of rice and water; a pre-heating step of heating the inner pot; a soaking step of soaking the rise by keeping a temperature of the inner pot at a constant level; a primary boiling heating step of heating the inner pot to boil rice water; a maintenance heating and liquid sugar collection step of heating the rice so that starch of the rice is gelatinized, and collecting the rice water including sugar in the auxiliary container; a secondary boiling heating and steam discharging step of heating the inner pot one more to boil the rice water and discharging steam generated from the rice water to the outside; a supplementary heating step of heating the inner pot one more to prevent the rice from being half-cooked; and a steaming step of steaming the rice by lowing the temperature of the inner pot to a predetermined temperature. Here, it is possible to implement a variety of rice flavors, that is, low-sticky hard-boiled rice, soft-boiled rice that is sticky, and plain rice with moderate stickiness that is not hard-boiled or is not too sticky by adjusting a heating cycle of the inner pot in the maintenance heating and sugar collection step or/and the secondary boiling heating and steam discharging step.

Description

How to cook low sugar rice using an electric rice cooker for low sugar {LOW SUGAR RICE COOKING METHOD USING LOW SUGAR ELECTRIC RICE COOKER}

The present invention relates to a method of cooking low sugar rice using an electric rice cooker for low sugar, and more particularly, to a method for cooking low sugar rice using an electric rice cooker for low sugar so that various tastes of rice can be realized according to a user's taste.

In general, insulin is secreted from the body when carbohydrates, a component contained in carbohydrates, are consumed.

In particular, the carbohydrate intake of Koreans who eat rice as a staple food and enjoy flour foods such as noodles is at a serious level. According to recent medical studies, excessive intake of carbohydrates increases the incidence of chronic diseases and is closely related to diseases such as diabetes, obesity, hyperlipidemia, and high blood pressure.

According to a report by the Korean Nutrition Society in 2015, patients with diabetes, high blood pressure, and metabolic syndrome had a significantly higher carbohydrate intake than healthy people. Koreans mainly consume carbohydrates through rice.

Although rice is tasty and digestible, it is difficult for diabetic patients to consume comfortably because it is quickly absorbed by the body and causes blood sugar to rise rapidly. Recently, more and more people are looking for grains such as brown rice instead of white rice, but the carbohydrate content of brown rice is slightly lower than that of white rice.

Accordingly, recently, a low-sugar electric rice cooker has been proposed in which an auxiliary container for cooking is provided inside the electric rice cooker so that carbohydrates contained in rice can be separated during cooking.

Looking at how to cook low sugar rice using a low sugar rice cooker, the internal temperature of the rice cooker is maintained at about 110 degrees and the pressure is maintained at about 2 atmospheres, and after heating for a certain period of time, the steaming process is performed. At this time, the moxibustion process consists of 1st pause, 1st moxibustion heating, 2nd rest, and 2nd moxibustion heating.

That is, the conventional low-sugar rice cooking method is uniformly performed under the control of the microprocessor according to a series of algorithms input according to the type of rice (conditions such as regular rice or brown rice) and cooking target (how many servings). do.

Therefore, cooking is carried out according to a uniformly set process, thereby providing a uniform taste regardless of individual tastes. For example, there was a problem in that it was not possible to provide uniformly cooked rice to those who prefer cooked rice, those who prefer raw rice, and those who prefer regular rice with a moderate stickiness that is not soggy.

An object of the present invention is to solve the problems of the prior art described above, and it is an object of the present invention to provide a low-sugar rice cooking method using a low-sugar electric rice cooker that enables various tastes of rice to be realized according to user's taste.

The present invention for achieving the above object is a low-sugar rice cooking method using an electric rice cooker including an auxiliary container for cooking low-sugar rice. And, a preheating step of heating the inner pot, a soaking step of soaking the rice by maintaining a constant temperature of the inner pot, a primary boiling heating step of heating the inner pot so that the rice water boils, heating so that the starch of the rice becomes gelatinized At the same time, the oil and fat heating and sugar collection step of collecting the rice water containing sugar in the auxiliary container, and the second boiling heating and steam discharge to heat the inner pot once more so that the rice water boils, and at the same time discharge the steam generated from the rice water to the outside It includes a step, a supplementary heating step of heating the inner pot once more to prevent undercooking, and a steaming step of lowering the temperature of the inner pot to a predetermined temperature to steam.

Here, by controlling the heating cycle of the inner pot in the oil-and-oil heating and sugar collection step or/and the secondary boiling heating and steam discharging step, various rice flavors, i.e., cooked rice with less stickiness, sticky rice, and moderate stickiness with or without stickiness You can implement regular rice with

The present invention configured as described above uses an auxiliary container for cooking low-sugar rice to effectively separate carbohydrates contained in grains to cook low-calorie low-sugar rice, and at the same time, it is possible to cook various rice flavors (less sticky rice) according to the user's taste. It is possible to implement cooked rice, jinbap with a lot of stickiness, and regular rice with moderate stickiness that is not sticky.

1 is a cross-sectional view of an electric rice cooker for low sugar for cooking low sugar rice according to an embodiment of the present invention.
Figure 2 is a flow chart showing a method of cooking low sugar rice using an electric rice cooker for low sugar according to an embodiment of the present invention.
Figure 3 is a graph showing the time and temperature of each step of the low sugar rice cooking method using the electric rice cooker for low sugar according to an embodiment of the present invention.

An embodiment according to the present invention will be described in detail with reference to the accompanying drawings. Hereinafter, in describing the embodiment according to the present invention, and in adding reference numerals to the components of each drawing, the same reference numerals are added to the same components even though they are indicated in different drawings as much as possible.

As shown in Figure 1, the electric rice cooker for low sugar (1) for cooking low sugar rice according to an embodiment of the present invention, the rice cooker body 10 and the inner pot detachably assembled to the rice cooker body 10 ( 20) and is configured to include an auxiliary container 30 for cooking low sugar rice provided on the upper portion of the inner pot 20 .

Among the above-described configurations, the auxiliary container 30 includes a container body 310 that collects steam (steam including sugar, also referred to as 'sugar' or 'rice water') generated from rice water when cooking rice. At this time, the container body 310 is formed in a pot shape, that is, a pot shape with an open upper part and a closed lower part so as to collect sugar.

A ring-shaped flange 320 is formed on the upper outer periphery of the container body 310 . The flange 320 protrudes outward than the container body 310 so that the container body 310 can be hung on the upper end of the inner pot 20 .

A handle 330 is provided on the upper inner peripheral surface of the container body 310 . The handle 330 is used when the container body 310 is mounted on the inner pot 20 or separated from the inner pot 20, so that the mounting and removal of the container body 310 is easy, and the cover of the electric rice cooker (1). (not shown) is rotatably installed so that interference does not occur.

Siphon pipes 340 and 350 are formed in the center of the bottom of the container body 310 . The siphon pipes 340 and 350 are flow paths through which steam generated from rice water is transferred when cooking rice, and protrude upward from the bottom of the container body 310 .

The siphon pipes 340 and 350 of the present embodiment have a multi-stage pipe shape in which the diameter decreases toward the top. That is, the siphon pipes 340 and 350 are composed of a first pipe 340 protruding upward from the bottom of the container body 310 and a second pipe 350 protruding upward from the top of the first pipe 340 . .

In this way, when the siphon pipes 340 and 350 to which steam generated from rice water are transferred are manufactured in a multi-stage pipe shape, due to the internal pressure difference according to the shape between the first pipe 340 and the second pipe 350, the siphon pipe ( 340,350) increases the transport speed of the steam transported through.

Therefore, it is possible to collect more steam (steam containing sugar) generated from the rice water when cooking rice, and through this, it is possible to provide low-calorie low-sugar rice by effectively separating the carbohydrates contained in the grain.

To this end, the first pipe 340 and the second pipe 350 have a tapered shape but have different taper inclinations. That is, the tapered surface of the first pipe 340 is formed to be inclined 45 to 49 degrees with respect to the axis C passing through the center of the siphon pipes 340 and 350 . In addition, the tapered surface of the second pipe 350 is formed to be inclined at 23 to 27 degrees with respect to the axis C passing through the center of the siphon pipes 340 and 350 .

In addition, the height ratio of the first pipe 340 and the second pipe 350 is preferably 1: 1.2 to 1.3, and the ratio of the lower end diameter to the upper end diameter of the first pipe 340 is 1: 0.4 to 0.5. , the ratio of the bottom diameter and the top diameter of the second pipe 350 is preferably 1: 0.5 to 0.6.

In the present embodiment, a siphon pipe, that is, a multi-stage pipe shape having different diameters, is illustrated as a flow path through which steam generated from rice water is transferred, but is not necessarily limited thereto.

As another example, of course, it may be formed in a pipe shape having a smaller diameter as it goes upwards, or a multi-stage spiral pipe shape having a smaller diameter toward the top, of course.

The cooking method of low-sugar rice using the electric rice cooker (hereinafter referred to as 'electric rice cooker') including the auxiliary container for cooking low-sugar rice described above is as follows.

2 and 3, the cooking method of low sugar rice according to an embodiment of the present invention includes a preparation step (S1), a preheating step (S2), a soaking step (S3), a primary boiling heating step ( S4), maintenance heating and sugar trapping step (S5), secondary boiling heating and steam discharging step (S6), supplementary heating step (S7) and steaming step (S170).

Here, in the cooking method of low sugar rice according to this embodiment, by adjusting the heating cycle of the inner pot 20 in the holding heating and sugar collection step (S5) or/and the secondary boiling heating and steam discharging step (S6), various It is possible to realize the taste of rice (cooked rice with less stickiness, jinbap with a lot of stickiness, and regular rice with moderate stickiness that is not sticky).

[Preparation stage]

The preparation step (S1) is a step of preparing by placing a preset amount of rice and water (rice water) in the inner pot (20 in FIG. 1) of the electric rice cooker (1 in FIG. 1) and placing an auxiliary container (30 in FIG. 1) .

[Preheat stage]

The preheating step (S2) is a step of heating the inner pot 20 of the electric rice cooker 1 to a predetermined temperature, and the preheating step (S2) is a step of heating the inner pot 20 to 60°C. At this time, the heating cycle of the preheating step (S2) is controlled to wait for 6 seconds after heating for 14 seconds per cycle with 20 seconds as one cycle, and proceeding with 12 cycles for about 4 minutes.

[Soaking Step]

The soaking step (S3) is a step of soaking rice by maintaining a constant temperature of the inner pot 20. In the soaking step (S3), the inner pot 20 is heated to maintain a constant temperature below the boiling point of the rice water, that is, about 60 ° C. is a step to At this time, the heating cycle of the soaking step (S3) is controlled to wait 8 seconds after heating for 12 seconds per cycle, with 20 seconds as one cycle, and 12 cycles for about 4 minutes.

On the other hand, by adjusting the heating time in the soaking step (S3), various tastes of rice can be realized. As described above, if the soaking time is adjusted to 4 minutes, regular rice can be made, if the soaking time is reduced to less than 4 minutes, cooked rice can be made, and if the soaking time is increased longer than 4 minutes, Jinbap can be made.

[1st boiling heating stage]

The first boiling heating step (S4) is a step of heating the inner pot 20 so that the rice water boils. In the first boiling heating step (S4), the inner pot 20 is heated to about 100° C., the boiling point of the rice water. At this time, the heating cycle of the first boiling heating step (S4) is controlled to wait 4 seconds after heating for 16 seconds per cycle with 20 seconds as one cycle, and 11 cycles for about 3 minutes and 40 seconds.

[Heating fat and sugar and collecting sugar]

The maintenance heating and sugar collecting step (S5) is a step of heating the rice starch so that it is gelatinized, and at the same time collecting the steam (steam containing sugar, that is, sugar) generated from the rice water in the auxiliary container 30 .

In the maintenance heating and sugar collecting step (S5), the inner pot 20 is heated to maintain a constant temperature, for example, 95 to 100 ℃. At this time, the heating cycle of the maintenance heating and sugar collection step (S5) is 20 seconds as one cycle, and is controlled to wait for 6-10 seconds after heating for 10-14 seconds per cycle, and proceeds in 15 cycles for about 5 minutes.

On the other hand, by adjusting the heating cycle in the maintenance heating and sugar collecting step (S5), various tastes of rice can be realized. For example, if the heating cycle of the maintenance heating and sugar collection step (S5) is controlled to wait 8 seconds after heating for 12 seconds per cycle, normal rice can be prepared, and the heating cycle is heated for 14 seconds per cycle and wait 6 seconds after heating You can make cooked rice if you control it to do so, and if you control the heating cycle to wait 10 seconds after heating for 10 seconds per cycle, you can make steamed rice.

[Secondary boiling heating and steam release step]

The second boiling heating and steam discharging step (S6) is a step of heating the inner pot 20 to 100° C. or higher, preferably up to 120° C. so that the rice water boils once more, and simultaneously discharging the steam generated from the rice water to the outside. . At this time, the heating cycle of the secondary boiling heating and steam discharging step (S6) is controlled to wait 2 to 6 seconds after heating for 14 to 18 seconds per cycle, with 20 seconds as one cycle, and 9 cycles for about 3 minutes.

On the other hand, by adjusting the heating cycle in the second boiling heating and steam discharging step (S6), various tastes of rice can be realized. For example, if the heating cycle of the second boiling heating and steam discharging step (S6) is controlled to wait 4 seconds after heating for 16 seconds per cycle, normal rice can be prepared, and the heating cycle is set to 2 after heating for 18 seconds per cycle If you control to wait for the first time, you can make cooked rice, and if you control the heating cycle to wait for 6 seconds after heating for 14 seconds per cycle, you can make steamed rice.

[Supplementary heating step]

The supplementary heating step (S7) is a step of maintaining a constant temperature of the inner pot 20 to prevent undercooking, and in the supplementary heating step (S7), the inner pot to maintain a constant temperature of the boiling point of the rice water, that is, 90-100 ° C. (20) is a step of heating. At this time, the heating cycle of the supplementary heating step (S7) is controlled to wait for 6 seconds after heating for 14 seconds per cycle with 20 seconds as one cycle, and 17 cycles for about 5 minutes and 40 seconds.

On the other hand, if the heating time is adjusted in the supplementary heating step (S7), various tastes of rice can be realized. As described above, if the supplementary heating time is adjusted to 5 minutes and 40 seconds, regular rice can be made, and if the supplementary heating time is reduced to less than 5 minutes and 40 seconds, Jinbap can be made, and if the supplementary heating time is increased longer than 5 minutes and 40 seconds You can make cooked rice.

[Moxibustion Step]

The steaming step (S8) is a step of steaming by lowering the temperature of the inner pot 20 to a predetermined temperature.

The moxibustion step (S8) consists of a first steaming step of lowering the temperature of the inner pot 20 to 90° C. to steam, and a second steaming step of lowering the temperature of the inner pot 20 to 70° C. At this time, the heating cycle of the first moxibustion step (S82) is controlled to wait 8 seconds after heating for 12 seconds per cycle with 20 seconds as one cycle, and proceeding with 15 cycles for about 5 minutes. In addition, the heating cycle of the second moxibustion step (S84) is controlled to wait 10 seconds after heating for 10 seconds per cycle with 20 seconds as one cycle, and 11 cycles for about 3 minutes and 40 seconds.

type of rice menu rice weight
(g) water weight
(g) gross weight
(g) cooking time
(min) after cooking
rice weight
(g) captured
sugar weight
(g) Charm Dream
2020 white rice mortgage
(Jinbap) 150 450 600 34 395 125 Charm Dream
2020 white rice mortgage
(regular rice) 150 450 600 34 370 140 Charm Dream
2020 white rice mortgage
(dried rice) 150 450 600 34 355 145

The [Table 1] shows the experimental results using the cooking method of low-sugar rice according to this embodiment, and heating of the inner pot 20 in the fat and oil heating and sugar collection step (S5) and the secondary boiling heating and steam discharging step (S6) This is the experimental result of realizing various tastes of rice by adjusting the cycle.

Referring to [Table 1], the amount of rice water collected in the auxiliary container 30 when cooking regular rice is 140 g, whereas the amount of rice water collected in the auxiliary container 30 when cooking cooked rice is 145 g, and Jinbap is It can be seen that the amount of rice water collected in the auxiliary container 30 during cooking is 125 g.

In other words, when the heating cycle of the inner pot 20 is adjusted in the maintenance heating and sugar collection step (S5) and the second boiling heating and steam discharging step (S6), cooked rice with less moisture and stickiness, jinbap with a lot of moisture and stickiness, And it is possible to implement regular rice with moderate moisture and stickiness that is not too hard.

The present invention has been described through preferred embodiments, but the above-described embodiments are merely illustrative of the technical spirit of the present invention, and various changes are possible without departing from the technical spirit of the present invention in this field. Those of ordinary skill in the art will be able to understand. Therefore, the protection scope of the present invention should be interpreted by the matters described in the claims, not specific embodiments, and all technical ideas within the equivalent range should be interpreted as being included in the scope of the present invention.

1: Low sugar electric rice cooker for cooking low sugar rice
10: rice cooker body 20: inner pot
30: auxiliary container

Claims (11)

As a low-sugar rice cooking method using an electric rice cooker including an auxiliary container for low-sugar rice cooking,
Preparing an auxiliary container on the inner pot of the electric rice cooker containing a preset amount of rice and water;
Preheating step of heating the inner pot;
Soaking step to call the rice by maintaining a constant temperature of the inner pot;
A first boiling heating step of heating the inner pot so that the rice water boils;
Oil and fat heating and sugar collecting step of heating the starch of rice to be gelatinized and at the same time collecting rice water containing carbohydrates in an auxiliary container;
Second boiling heating and steam discharging step of heating the inner pot once more so that the rice water boils and simultaneously discharging the steam generated from the rice water to the outside;
Supplemental heating step of heating the inner pot once more to prevent undercooking; and
Including a moxibustion step of steaming by lowering the temperature of the inner pot to a predetermined temperature,
Low-sugar rice cooking method using a low-sugar electric rice cooker, characterized in that various tastes can be realized by controlling the heating cycle of the inner pot in the oil and fat heating and sugar collecting step or/and the second boiling heating and steam discharging step.
The method according to claim 1,
The heating cycle of the maintenance heating and sugar collection step is 20 seconds as one cycle, and after heating for 10-14 seconds per cycle, proceed to waiting for 6-10 seconds,
In the case of regular rice, heating for 12 seconds per cycle and waiting for 8 seconds, for cooked rice, heating for 14 seconds per cycle and waiting for 6 seconds, and in the case of Jinbap, heating for 10 seconds per cycle and then waiting for 10 seconds How to cook low-sugar rice using a low-sugar electric rice cooker.
3. The method according to claim 2,
Low-sugar rice cooking method using an electric rice cooker for low sugar, characterized in that the temperature of the inner pot is 95-100 ° C.
4. The method according to claim 3,
The low-sugar rice cooking method using a low-sugar electric rice cooker, characterized in that the progress time of the heating oil and sugar collecting step is 5 minutes.
5. The method according to any one of claims 1 to 4,
The heating cycle of the second boiling heating and steam discharging step is 20 seconds as one cycle, and 14 to 18 seconds of heating per cycle, followed by 2 to 6 seconds of standby,
In the case of regular rice, heating for 16 seconds per cycle and then waiting 4 seconds, in the case of cooked rice, heating for 18 seconds per cycle and waiting for 2 seconds, and in the case of Jinbap, heating for 14 seconds per cycle and waiting for 6 seconds How to cook low-sugar rice using a low-sugar electric rice cooker.
6. The method of claim 5,
Low-sugar rice cooking method using an electric rice cooker for low sugar, characterized in that the temperature of the inner pot is 100 ~ 120 ℃ in the second boiling heating and steam discharging step.
7. The method of claim 6,
Low-sugar rice cooking method using an electric rice cooker for low sugar, characterized in that the progress time of the second boiling heating and steam discharging step is 3 minutes.
6. The method of claim 5,
Low-sugar rice cooking method using an electric rice cooker for low sugar, characterized in that it is possible to implement various tastes by controlling the soaking time in the soaking step.
9. The method of claim 8,
In the soaking step, the soaking time of the cooked rice is shorter than the soaking time of the regular rice, and the soaking time of the jinbap is longer than the soaking time of the regular rice.
10. The method of claim 9,
Low-sugar rice cooking method using an electric rice cooker for low sugar, characterized in that it is possible to implement various tastes by adjusting the heating time in the supplementary heating step.
11. The method of claim 10,
In the supplementary heating step, the heating time of the cooked rice is longer than the heating time of the regular rice, and the heating time of the jinbap is shorter than the heating time of the regular rice.

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