KR19990060402A - Rapid Cooking Method of Induction Heating Rice Cooker - Google Patents

Abstract

The present invention relates to rapid cooking of an induction heating rice cooker, and more particularly, to a rapid cooking method of an induction heating rice cooker to increase the amount of heat supplied during cooking and to make cooking within a short time.

The rapid cooking method according to the present invention comprises a soaking step for performing a predetermined time soaking, a turbo output step for providing a high thermal power after the soaking, and a factor determination for determining the number of servings by a time taken for a predetermined temperature change among the turbo outputs. The technical gist comprises a step, a boiling step of heating to a predetermined target temperature according to the determined number of phosphorus, and a step of taking a predetermined moxibustion after the boiling step. Due to the turbo output, there is an advantage that the time reduction and the taste of the rice is better.

Description

Rapid Cooking Method of Induction Heating Rice Cooker

The present invention relates to rapid cooking of an induction heating rice cooker, and more particularly, to a rapid cooking method of an induction heating rice cooker to increase the amount of heat supplied during cooking and to make cooking within a short time.

First, a brief look at the configuration of a general induction heating rice cooker by the induction heating method with reference to FIG. As shown, the induction heating rice cooker includes a main body 4 and a cover 2 that opens and closes the main body, and an oven 6 is receivably installed inside the main body 4. The working coil 8 is wound around a lower end portion close to the oven 6, and a side heater 9 is installed at an upper side of the oven 6, and an upper heater 5 is installed inside the cover 2. Is installed. The heaters 5 and 9 are mainly operated when kept warm, and sometimes used as auxiliary heat sources when heated.

In addition, a bottom sensor Sb is installed at the bottom of the oven 6, and a top sensor St is installed inside the lid 2. The bottom sensor Sb and the top sensor St detect temperatures of the upper and lower portions of the oven 6 during heating, and determine subsequent heating conditions based on the detected temperatures.

Looking at the basic heating principle of the induction heating rice cooker configured as described above, the rice cooker uses a high frequency induction heating principle, when a current flows in the coil, the magnetic field is generated in the coil, when the changing magnetic field line is transmitted through the conductor An electromotive force is induced in the conductor itself. The induced electromotive force causes a current to flow in the conductor, and Joule heat due to the resistance of the conductor is generated by the current, and as the conductor itself is heated, heat is transferred to an article contained in the conductor to cook. It is a principle.

Next, with reference to Figure 2 looks at the heating method of a general induction heating rice cooker. The dotted line on the graph is a graph showing the temperature change by the top sensor St, and the solid line is a graph showing the temperature change by the bottom sensor Sb.

First, a predetermined rice and water is put into the oven 6 for cooking, and when heating starts, a soaking process (I) is performed for a predetermined time while maintaining a constant temperature (for example, about 65 ° C.). This is going on. The soaking process (I) is performed by the working coil, which periodically interrupts the current supplied to the working coil to maintain a constant temperature (about 65 ° C.) for a predetermined time (about 5 minutes).

When this soaking process (I) is completed, the phosphate determination process (II) is carried out. The phosphate determination determines the amount of rice (how many servings) inside the oven 6 and based on this, This is to carry out the subsequent process. Unlike the soak process, the phosphorus determination process is performed by continuously supplying current to the working coil 8 to increase the temperature in the oven, and detect the temperature change by the top sensor St to determine the top sensor St. Judging by the time to reach the temperature of. By the time taken for the temperature of the top sensor St to reach the predetermined temperature Ta, it is determined how much rice is built for cooking. Of course, this time will be determined based on the data input to the internal microprocessor.

When the top sensor St reaches a predetermined temperature Ta, the determination of the number of minutes based on the time until then is completed. At this time, the bottom sensor Sb is subjected to induction heating by the working coil 8. This is the state which rose to constant temperature Tb. When the determination of the number of minutes is completed, boiling process (III) for cooking is performed from this time. In the boiling process, as the heating source, the working coil 8, the side heater 9, and the upper heater 5 are all operated to supply heat to the oven 6. This boiling process starts at the present temperature Tb of the bottom sensor Sb at the time of completion of the determination of the fraction, and at the moment when the bottom sensor Sb reaches the boiling target temperature Tf which is already set. Lasts until. The boiling target temperature Tf of the bottom sensor Sb is set differently depending on conditions such as whether it is general rice or brown rice and the number of servings determined in the above-described process. It is. When the boiling process (III) is completed, the moxibustion process (IV) proceeds.

The moxibustion process is carried out by the working coil (8), consisting of a secondary stop, secondary moxibustion heating and steam discharge. In more detail, when the boiling target temperature is reached and the boiling process is completed, the primary coil is blocked by cutting off the current supplied to the wash coil (8). After a predetermined time has elapsed, the current is periodically interrupted by the working coil 8 to perform primary moxibustion, and then the secondary rest and secondary moxibustion are performed again. After the secondary heating is completed, the solenoid valve 3 is driven to discharge the steam inside the oven 6 to the outside, and then enters the warming process (V).

The warming process is performed by the side heater (9) and the upper heater (5), and maintains a predetermined temperature (about 75 ℃) suitable for keeping warm.

According to the conventional heating method, since each process for cooking takes a certain time, there is a disadvantage that takes a rather long time as a whole. When the user has to cook quickly, there is a problem that a considerable inconvenience occurs in conventional general cooking that takes a long time as described above.

In order to solve this, a separate quick cooking function was added. The rapid cooking was done in a way that saves time by skipping the moxibustion process that takes a lot of time in the general cooking process and immediately after the boiling process, to go to the warming process. In this case, although a considerable time is saved, the problem is that rice is cooked by omitting the steaming process.

The present invention is to solve the above problems, it is an object of the present invention to provide a rapid cooking method of induction heating rice cooker which can be cooked in a fast time without omission of the steaming process using the turbo output during cooking.

1 is a schematic cross-sectional view showing a simple configuration of a general induction heating rice cooker.

Figure 2 is a graph showing the heating process of the conventional induction heating rice cooker.

3 is a graph showing changes in temperature and output when performing rapid cooking according to the present invention;

(A) is a graph showing the temperature change of the bottom sensor,

(B) is a graph showing the output change of the working coil and the heater.

4 is a graph showing the output change of the general cooking and rapid cooking.

5 is a flow chart showing a rapid cooking process according to the present invention.

The rapid cooking method according to the present invention for achieving the above object comprises a soaking step for performing a predetermined time soaking, a turbo output step for providing a high output after the soaking, and a time required for a predetermined temperature change among the turbo outputs. The technical gist of the present invention includes a water content determination step of determining a water content, a boiling heating step of heating to a predetermined target temperature according to the determined water content, and a steaming step of applying a predetermined moxibustion after the boiling process. Due to the turbo output, there is an advantage that the time reduction and the taste of the rice is better.

The turbo output step is performed by the working coil, the side heater, and the upper heater, and the moxibustion step is performed by the first stop, the primary moxibustion, and the steam discharge step by step. In addition, the determination of the fraction is made to be performed by the bottom sensor.

Next, FIG. 3 shows a graph of temperature and output change in the oven according to the rapid cooking method of the present invention, and FIG. 4 shows a graph according to the output change of the general cooking and rapid cooking, and a diagram showing the rapid cooking process. The present invention will be described in more detail with reference to 5. (In the following description of the present invention, the same components as in the prior art will be described with the same reference numerals.)

A series of processes according to the rapid cooking of the present invention using the turbo output will be input to the microprocess in advance and proceed according to the pre-programmed program as the user selects the rapid cooking. Through the above process will be described the present invention. After the user puts rice and water into the oven 6 and selects rapid cooking from the cooking selector (not shown), the microprocess recognizes this and proceeds to the subsequent process.

First, the soaking process is performed for a predetermined time. (Step 110) As shown in (a) and (b) of FIG. 4, the soaking is performed by periodically interrupting the soaking current supplied to the working coil 8. The temperature (about 65 ℃) is to proceed in the same manner as the general cooking performed for about 5 minutes, but may be different. That is, since a large amount of heat is supplied by the turbo output to be described later, the time of the soaking may be shortened, and the temperature applied to the soaking may be slightly increased and the time may be shortened.

After the soaking process is finished, a turbo output is applied. (Step 120) As shown in FIG. 4A, in the related art, heating is performed by supplying current of the working coil 8, and after the phosphorus determination is made. , The heating by the working coil (8), the side heater (9) and the upper heater (3) was carried out in the boiling heating process, the working coil (8) and the side heater as shown in (b) of FIG. (9) And both of the upper heaters (3) are operated at the same time as the soaking process is finished, the high thermal power is supplied to the oven (6) from the water determination process. As the high heating power is supplied to the oven 6 as described above, the cooking is performed in a short time, and the time is saved, and also a large amount of heat is supplied to the oven in a short time, thereby making the rice much colder and the taste of the rice much better.

Next, the process of determining the water content is described. (Step 130) In the process of the water content determination process, since the upper heater 3 is not driven in the related art, it was controlled by the temperature change detected by the top sensor St. In the present embodiment, since the upper heater 3 is operated immediately after the moxibustion process, the top sensor St cannot detect the correct state in the oven 6, so that the determination of the water content is made under the control of the bottom sensor Sb. . In more detail, under turbo output, the temperature change in the oven occurs rapidly, and the operation of the upper heater affects the top sensor, and the determination of the water content according to the constant temperature change of the top sensor is incorrect. As described above, the time required for the constant temperature change δT (for example, 70 ° C. to 90 ° C.) sensed by the bottom sensor Sb is determined to determine how much rice and water are contained in the oven 6. After the above determination, different boiling target temperatures Tf are set according to each cooking state, that is, rice or brown rice, etc. and the determined serving number, and a boiling heating process for heating to the boiling target temperature Tf is performed. (Step 140)

As cooking proceeds by heating by turbo output, the temperature in the oven gradually increases, and it is detected whether the bottom sensor reaches the boiling target temperature Tf. (Step 150) The boiling target temperature Tf is reached. Then, the moxibustion process is performed. (Step 160) In the moxibustion process, the side heater 9 and the upper heater 3 are not operated but only heating by the working coil 8 is performed. As shown in FIG. 4, in the conventional general cooking, there is a disadvantage in that it takes a lot of time by performing a moxibustion process consisting of two rests and two moxibustion heating and steam discharges. The moxibustion process, which consists of condensed moxibustion and steam discharge, can be fully moxibusted. Because cooking is done within a short time due to the turbo output, the rice becomes cold and evenly cooked, so the rice is not cooked even if the amount of steaming is reduced relatively.

Summarizing the time required for the moxibustion process, it took about 14 minutes for the conventional secondary resting place, binary heating and steam discharge, but the moxibustion process of the present invention consisting of the primary rest, the primary moxibustion heating and steam discharge It takes about 5 minutes, so considerable time savings are possible.

After the end of the moxibustion process, the process proceeds to the warming process, the warming process is performed in the same manner as the general cooking (step 170).

As described above, the rapid cooking method of the induction heating rice cooker according to the present invention, because the cooking is made in a short time by using the turbo output, as well as saving time, the rice is more cold and evenly cooked.

In addition, since the moxibustion process is made of a first stop, the primary moxibustion heating and steam discharge, unlike the conventional process, it is possible to shorten the time of the moxibustion process that takes a lot of time, and the problem that the rice produced in the conventional rapid cooking is uncooked. There is an effect that is solved.

Claims (4)

A soaking step of performing a predetermined time soaking; A turbo output step of providing a high output after said call; A serving number determination step of determining the serving number based on a time required for a predetermined temperature change of the turbo output; And Rapid cooking method of the induction heating rice cooker characterized in that it comprises a boiling heating step for heating to a predetermined target temperature according to the determined phosphorus water. The rapid cooking method of an induction heating rice cooker according to claim 1, further comprising a moxibustion step consisting of rest, moxibustion, and steam discharge step by step after the boiling heating. The rapid cooking method of an induction heating rice cooker according to claim 1 or 2, wherein the turbo output step is performed by a working coil, a side heater, and an upper heater. According to claim 1 or 2, wherein the determination of the number of minutes rapid cooking method of the induction heating rice cooker characterized in that performed by the bottom sensor.