KR20110072058A - Multi electric pressure rice cooker - Google Patents

Abstract

PURPOSE: A multifunctional electric rice cooker is provided to enable a lot of cooking to be performed by considering the kind of cooking since both pressure and humidity in the rice cooker can be controlled. CONSTITUTION: A multifunctional electric rice cooker can perform the following steps of selecting one of cooking menus, closing a pose valve and cooking. At the poise valve closing step, information selected from the menu selecting step is received and generates information on the closing of the poise valve. A microprocessor generates information on the closing of the poise valve and the opening of a solenoid valve and opens the solenoid valve. The cooking step consists of soaking, heating, steaming and insulating processes. The microprocessor generates information, which recognizes the time when a second heating process starts after a first heating process, as the opening time of the solenoid valve.

Description

Multi electric pressure rice cooker

The present invention comprises a multi-functional cooking menu selection step consisting of any one or more of the functions of cake making, Cheonggukjang, egg custard, yogurt, abbreviation; Receiving a selection information generated in the multi-functional cooking menu selection step and generating processing information for closing the poise valve to close the poise valve; Including the cooking process, the micom of closing the poise valve generates processing information for closing the poise valve and at the same time the processing information for opening the solenoid valve. It is a field of a multifunctional electric pressure thermal cooker, characterized in that it further comprises a configuration to open and open the solenoid valve.

Electric pressure insulation rice cooker has been popularized as essential household appliances in each household as a cooking device for cooking rice, and accordingly, research and development on electric pressure insulation rice cooker with a large number of functions to add user convenience is in progress. Has been.

For example, multi-functional electric pressure rice cooker that can cook cooking foods such as white rice, brown rice, grains, nurungji, washing rice, etc. as well as steamed, hot water, etc. It is a home appliance that provides the convenience of cooking. However, most of the conventional multi-functional electric pressure thermal cooker does not properly reflect the cooking characteristics according to each type of cooking, even though it constitutes a multi-function for cooking cooking items other than cooking (heating). By adjusting only time or temperature), cooking different dishes does not solve the problem of failing to effectively exhibit the unique taste and aroma of the cooked food.

In other words, cakes, Cheonggukjang, eggs (steamed), yogurt, medicinal products, such as swelling during the cooking process to obtain the effect of adding the natural flavor and aroma, the conventional electric pressure thermal cooker electric pressure insulation during the cooking process With the cooking control method that seals the inside of the rice cooker as it is, by simply controlling the heating conditions (heating time or temperature) to cook various kinds of cooking objects, the pressure and humidity of the cooking process as well as the heating temperature as described above There is a problem that does not adequately reflect the characteristics of each of the largely affected cookware, which requires continuous research and development.

The present invention is made to improve the problems according to the technology related to the conventional multi-functional electric pressure thermal rice cooker,

First of all, the present invention uses a conventional electric pressure thermal rice cooker in addition to rice, cooking cakes, Cheonggukjang, eggs (steamed), yogurt, medicine, etc., cooked in the conventional manner, cakes, Cheonggukjang, eggs (steamed) Due to the high pressure and high humidity of the cookware, such as yogurt and abbreviation, there is a problem in that it is difficult to obtain a dish having a natural taste and aroma of various cookware desired by the user. That is, the conventional electric pressure rice cooker is cooked in consideration of the cooking characteristics according to the type of cooking in presenting a functional electric pressure rice cooker for cooking cakes, Cheonggukjang, eggs (steamed), yogurt, weak food, etc. in addition to rice. It is an object of the present invention to provide a solution to a problem caused by simply controlling a heating method (time or temperature).

The present invention is to realize the desired object as described above,

Multi-functional cooking menu selection step consisting of any one or more of the functions of cake making, Cheonggukjang, egg custard, yogurt, abbreviation; Receiving a selection information generated in the multi-functional cooking menu selection step and generating processing information for closing the poise valve to close the poise valve; Including the cooking process, the microcomputer (micom) of closing the poise valve generates processing information for closing the poise valve and at the same time, opens the solenoid valve. It proposes a multi-functional electric pressure thermal cooker, characterized in that it further comprises a configuration for generating a solenoid valve to open (open).

Electric pressure insulation rice cooker according to the present invention by adjusting the open-close of the poise valve and solenoid valve having a function of controlling the heating conditions (time or temperature) as well as the pressure and humidity at cooking time By controlling the pressure and humidity inside the rice cooker at the same time, there is an effect of providing an electric pressure heat cooker capable of cooking having the intrinsic taste and aroma of various cooking objects in consideration of the characteristics according to the type of cooking.

The present invention relates to an electric pressure heat cooker having a multifunctional cooking menu composed of any one or more functions of cake making, cheonggukjang, egg custard, yogurt, and abbreviation, multi-functional cooking menu selection step; In the micom (micom) receiving the selection information generated in the multi-functional cooking menu selection step and generating processing information to close the poise valve (20) to close the poise valve (20); Including a cooking process, the microcomputer (micom) of the step of closing the poise valve 20 generates processing information for closing the poise valve 20, and at the same time, the solenoid valve 10 It is a field for a multifunctional electric pressure thermal cooker, characterized in that it further comprises a configuration for opening the solenoid valve (10) by generating processing information to open (open).

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings 1 to 4 showing an embodiment to which the present invention is applied.

First of all, the present invention uses a conventional electric pressure thermal rice cooker in addition to rice, cooking cakes, Cheonggukjang, eggs (steamed), yogurt, medicine, etc., cooked in the conventional manner, cakes, Cheonggukjang, eggs (steamed) , The purpose of presenting a solution to solve the problem of difficulty in obtaining a dish with the natural taste and aroma of various cooking objects desired by the user due to the high pressure and high humidity inside the electric pressure thermal cooker do. That is, the conventional electric pressure rice cooker is cooked in consideration of the cooking characteristics according to the type of cooking in presenting a functional electric pressure rice cooker for cooking cakes, Cheonggukjang, eggs (steamed), yogurt, weak food, etc. in addition to rice. Although the control method was controlled by simply controlling the heating conditions (time or temperature), the electric pressure thermal cooker according to the present invention not only regulates the heating conditions (time or temperature) but also has a function of controlling the pressure and humidity during cooking. By controlling the opening and closing of the solenoid valve 10 and the pressure and humidity at the same time, it is possible to cook having a natural taste and aroma of various cooking objects desired by the user in consideration of the characteristics according to the types of the cooking objects.

Specifically, when the user selects a multi-functional cooking menu consisting of any one or more of the functions of making cakes, cheonggukjang, egg custard, yoghurt, and abbreviation among the cooking menu selection keys, the microcomputer (micom) is a central processing unit of the electric pressure cooker. When the selection information is received, the micom receiving the selection information generates a close processing information on the poise valve 20 to perform the step of closing the poise valve 20. The micom generates the open processing information in the solenoid valve 10 so as to open the solenoid valve 10. In general, the step is a cooking process of the electric pressure thermal rice cooker which is sequentially called a soaking process, heating process (heating 1, heating 2, boiling process) and moxibustion process (moxa 1, moxibustion 2, moxibustion 3) as shown in FIG. Boiling process, heating process and moxibustion process When the pressure inside the electric pressure thermal cooker is higher than a certain level, the opening and closing of the poise valve 20 for adjusting the pressure inside the electric pressure thermal cooker is performed in the same manner, but is generally opened after the boiling process. The solenoid valve 10 is opened during the soaking, heating and moxibustion processes to lower the high pressure and high humidity inside the electric pressure cooker generated during the cooking process, thereby swelling when excessive pressure and humidity are applied during cooking. This can reduce the taste and aroma can be reduced by improving the swelling of the cookware, such as cakes, Cheonggukjang, eggs (steamed), yogurt, weak foods and can increase the taste and aroma.

In other words, when cooking cookware such as cakes, Cheonggukjang, eggs (steamed), yogurt, and abbreviations by the multi-function menu setting of the conventional electric pressure cooker, the pressure and humidity in the same conditions as when cooking (유지) is maintained, Because cooking is controlled only by heating conditions (time or temperature), cooked with low pressure and low humidity rather than rice, which gives greater swelling. Although it is difficult to satisfy the user's demand because the swelling is small because of the high swelling under high pressure and high humidity, the present invention has a solenoid valve that mainly controls the pressure and humidity inside the electric pressure cooker. By configuring (10) to be open during the soaking process, heating process and moxibustion process, it has an effect of solving the problem of cooking using the conventional multi-function menu setting.

In addition, the poise valve 20 is closed in the above steps, and the solenoid valve 10 is opened to control the pressure and humidity inside the electric pressure thermal cooker so that the discharge of steam is the poise valve 20. This is because it is advantageous to control the pressure and humidity in the electric pressure thermal cooker using a relatively large solenoid valve 10.

In addition, the present invention can be configured such that the opening (open) time of the solenoid valve 10 in the heating step 1 (see Fig. 4) of the heating process as described above, the more preferable opening of the solenoid valve 10 It is preferable that the opening point is a time point at which the heating step 2 is started after the heating step 1 of the heating step. This heating process is a step corresponding to the step of raising the temperature inside the electric pressure thermal cooker in order to learn the cooked food inside the electric pressure thermal cooker, so that the heat released to the outside to increase the temperature inside the electric pressure thermal cooker. This should be minimized, and for this purpose, it is advantageous to maintain the pressure inside the electric pressure insulating rice cooker above a certain level so that the taste and aroma of the cooked food can be maintained.

In addition, during cooking, the soaking process; A heating step consisting of a heating step 1, a heating step 2 and a boiling step; A moxibustion step consisting of a moxibustion step 1, a moxibustion step 2 and a moxibustion step 3; Although it is advantageous to include all cooking processes consisting of warming process to increase the taste and aroma of rice, the cooking process such as cakes, Cheonggukjang, eggs (steamed), yogurt, and abbreviation is performed during the cooking process. It is possible to adjust the algorithm of the cooking process of micom (micom) to perform the warming process after boiling process without going through. This is because cooked foods such as cakes, Cheonggukjang, eggs (steamed), yogurt, and abbreviations are not harder than rice before cooking, and because they swell sufficiently during the heating and boiling processes, they have a smooth taste and aroma without undergoing the steaming process. to be.

In addition, cooked foods such as cakes, Cheonggukjang, eggs (steamed), yogurt, and abbreviations are cooked with smaller particles or less firmness than rice, so the temperature range during the boiling process is 110 ~ 125 ℃, which is higher than when cooked. Maintaining a low temperature may enhance the taste and aroma of the cooked food. At this time, if the temperature during the boiling process is less than 110 ℃, there is a problem that the cookware is difficult to cook properly, and if it exceeds 125 ℃, the bloated cookware becomes hard and hard due to excessively high temperature. It is desirable to maintain the range.

In addition, the present invention can be configured to reflect the cooking conditions (pressure, humidity) in more detail in consideration of the cooking characteristics according to the types of cooking products such as cakes, Cheonggukjang, eggs (steamed), yogurt, abbreviations. That is, the solenoid valve (10) according to any one of the kinds of cooking products, such as cake making, Cheonggukjang, egg steamed, yogurt, abbreviation by controlling the opening and closing of the solenoid valve (10) according to the type of micom cooking goods (10) By controlling the opening and closing degree of the water), the amount of water vapor discharged from the inside of the electric pressure thermal cooker to the outside during the cooking process is controlled. Cooking conditions can be adjusted.

The above has been described with reference to a preferred embodiment of the present invention, the present invention is not limited to the above embodiments, those skilled in the art to which the present invention pertains through the above embodiments the gist of the present invention Various changes can be made without departing.

1 is a block diagram of the cooking process of the multi-functional electric pressure thermal cooker according to a preferred embodiment of the present invention.

Figure 2 is a cooking block 2 of the multi-functional electric pressure thermal cooker according to a preferred embodiment of the present invention.

3 is a perspective view and a cross-sectional view of the multifunctional electric pressure thermal cooker according to a preferred embodiment of the present invention.

Figure 4 is a process of the multifunctional electric pressure thermal cooker according to a preferred embodiment of the present invention.

[Description of Symbols for Main Parts of Drawing]

10: solenoid valve 20: poise valve

Claims (5)

Multi-functional cooking menu selection step; In the micom (micom) receiving the selection information generated in the multi-functional cooking menu selection step and generating processing information to close the poise valve (20) to close the poise valve (20); Including cooking process, The microcomputer (micom) in the step of closing the poise valve 20 generates processing information for closing the poise valve 20 and simultaneously opens the solenoid valve 10. Multifunctional electric pressure thermal cooker, characterized in that it further comprises a configuration for generating the information to open the solenoid valve (10). The method of claim 1, The cooking step is a soaking step; A heating step consisting of a heating step 1, a heating step 2 and a boiling step; A moxibustion step consisting of a moxibustion step 1, a moxibustion step 2 and a moxibustion step 3; Thermal insulation process is performed sequentially; In the micom, which generates processing information for opening the solenoid valve 10, the start point of the heating 2 step after the heating 1 step is an open point of opening the solenoid valve 10. Multifunction electric pressure thermal cooker, characterized in that to generate the processing information, the solenoid valve 10 is open (open) at the start of the heating step 2. The method of claim 1, The cooking step is a soaking step; A heating step consisting of a heating step 1, a heating step 2 and a boiling step; Thermal insulation process is performed sequentially; In the micom, which generates processing information for opening the solenoid valve 10, the start point of the heating 2 step after the heating 1 step is an open point of opening the solenoid valve 10. Multifunction electric pressure thermal cooker, characterized in that to generate the processing information, the solenoid valve 10 is opened (open) at the start of the heating step 2. The method according to claim 2 or 3, Boiling process is a multifunctional electric pressure thermal cooker, characterized in that made in the temperature range of 110 ~ 125 ℃. The method according to any one of claims 1 to 3, The processing information for opening the solenoid valve 10 generated from the micom includes processing information for controlling the open-close degree differently according to the type of cooking product, Multi-functional electric pressure rice cooker, characterized in that the degree of open-close can be adjusted differently according to the type of cooking.

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