KR20170065150A - Rice cooking controlling method of electric pressure cooker - Google Patents

Abstract

The present invention relates to a cooking control method of an electric pressure cooker, and more particularly, to a cooking control method of an electric pressure cooker, which comprises a first step of determining a cooking mode after closing the lid by inserting rice into the inner pot, A second step of advancing a heating process of heating rice for a certain period of time after the step of calling the rice; and a second step of raising the internal pressure of the inner pot to a predetermined pressure in the second step, A third step of advancing the moxibustion process for a predetermined period of time, and a fourth step of removing the inner pressure of the inner pot in the third step, further advancing the moxibustion process for a predetermined time, and then performing a warming process, Wherein the third step is performed while the steam discharge valve is closed, and the fourth step is performed while the steam discharge valve is opened, To being carried out, the stickiness is directed to a cooking control method of the electric pressure cooker which can prevent the phenomenon that a grain of rice are crushed when building a low soft rice.

Description

[0001] The present invention relates to an electric pressure cooker,

The present invention relates to a cooking control method of an electric pressure cooker.

More particularly, the present invention relates to a rice cooking control method of an electric pressure cooker capable of preventing the rice grain from being crushed when a soft rice having low stickiness is formed.

2. Description of the Related Art Generally, an electric pressure cooker is an electric appliance that performs various cooking by using electricity as a heating source. The electric cooker includes an inner pot in which food (for example, typically rice) is stored, A lid for opening and closing an upper portion of the inner pot, and an electric heating device for heating the inner pot, and performs a function of generating a cooked food such as rice in a form that can be consumed like rice.

In addition, the electric pressure cooker has not only a cooking function for generating rice, but also a keeping function for storing the generated rice for a predetermined time, and a control method is applied so that cooking of various modes and cooking of food can be performed by user's operation .

A conventional rice cooking control method of the electric pressure cooker is disclosed in Korean Patent Registration No. 10-0314550.

A conventional rice cooking control method of an electric pressure cooker includes a first step of determining a rice cooker mode after rice is put into a rice cooker and a lid is closed, and a step of closing the steam exhaust valve when the electric pressure- A third step of opening the steam discharge valve immediately after completion of the cooking process to remove the internal pressure and proceeding to the heat preservation process; A fourth step of advancing the step of calling the rice for a predetermined time with the steam discharge valve being opened when the rice rice mode is determined to be a soft rice mode; a fifth step of closing the steam discharge valve at the completion of the step In the fifth step, when the heating is completed, the steam discharge valve is opened to remove the internal pressure, and the steam is supplied for a certain period of time, It consists of six steps:

However, the rice control method of the conventional electric pressure cooker has a problem that the rice is crushed because the heating process is performed only in a state where the steam discharge valve is closed when the soft rice having low stickiness is built.

In addition, in the conventional rice cooking control method of the electric pressure cooker, the steam discharge process is performed with the steam discharge valve immediately opened immediately after the heating process, so that the rice is not stabilized, There is a problem that it is uneven.

KR 0314550 B1

SUMMARY OF THE INVENTION The present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide an apparatus and a method for controlling a heating process in a state in which a steam discharge valve is opened, The present invention provides a control method of an electric pressure cooker which can prevent a rice cake from being crushed when a soft rice having low stickiness is formed.

In order to solve the above problems, a cooking control method of an electric pressure cooker according to the present invention includes a first step of determining a cooking mode after closing the lid by inserting rice into the inner pot, A second step of heating the rice for a certain period of time after the step of calling the rice during a certain period of time; and a second step of heating the inner pot to a predetermined pressure in the second step, And a fourth step of advancing the moxibustion process for a predetermined period of time after the inner pressure of the inner pot is removed in the third step, The second step is performed with the steam discharge valve opened, the third step is performed while the steam discharge valve is closed, and the fourth step is performed with the steam discharge Characterized in that the probe is performed in which the open state.

The method further includes a fifth step of raising the internal pressure of the inner pot to a predetermined pressure when the first mode is determined to be the second mode, proceeding the heating process for a predetermined time, Further comprising a sixth step of removing the internal pressure of the inner pot and further advancing a moxibustion process for a predetermined period of time and then performing a warming step, wherein the fifth step is performed while the steam discharge valve is closed, Is performed in a state that the steam discharge valve is opened.

The cooking control method of the electric pressure cooker according to the present invention has the following advantages.

The rice control method of the electric pressure cooker according to the present invention is advantageous in that the grain of rice is prevented from being crushed when a soft rice having low stickiness is formed.

The cooking control method of the electric pressure cooker according to the present invention is advantageous in that the upper surface of the cooked rice can be evened by stabilizing the rice.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a circuit diagram of a steam discharge valve driving unit for cooking an electric pressure cooker according to a preferred embodiment of the present invention; FIG.
FIG. 2 is a control pattern diagram of a rice cooker of an electric pressure cooker according to a preferred embodiment of the present invention. FIG.
FIG. 3 is a control pattern diagram of a rice cooker of an electric pressure cooker according to a preferred embodiment of the present invention. FIG.
4 is a flowchart showing a cooking control method of an electric pressure cooker according to a preferred embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings.

For reference, the same components as those of the prior art of the present invention will be described with reference to the above-mentioned prior arts, and a detailed description thereof will be omitted.

FIG. 1 is a circuit diagram of a steam discharge valve driving unit for cooking an electric pressure cooker according to a preferred embodiment of the present invention. FIG. 2 is a control pattern diagram of a rice cooker of an electric pressure cooker according to a preferred embodiment of the present invention, FIG. 3 is a control pattern diagram of a cooked rice cooker of an electric pressure cooker according to a preferred embodiment of the present invention, and FIG. 4 is a flowchart illustrating a cooking control method of the electric pressure cooker according to a preferred embodiment of the present invention.

As shown in FIGS. 1 to 4, a cooking control method for an electric pressure cooker according to a preferred embodiment of the present invention includes a first step of determining a cooking mode after closing the lid by inserting rice into the inner pot, A second step of advancing a heating step (R) for heating the rice for a certain period of time after a step of calling the rice for a predetermined time when the first mode is determined in step 1; A third step of raising the pressure of the inner pot to a predetermined pressure to further advance the heating process for a predetermined time and then proceeding the steam boiling process for a predetermined time, And a fourth step of advancing a warming process after further advancing the moxibustion process, wherein the second step is performed while the steam discharge valve 300 is opened, and the third step is performed when the steam discharge valve 300) is closed It is performed, and the fourth step include those that are performed in a state in which opens the steam discharge valve 300.

As shown in FIG. 1, the steam discharge valve drive circuit for cooking the electric pressure cooker for performing the above-mentioned steps comprises a control signal for controlling the pressure of the inner pot when the electric pressure cooker is used for cooking, A steam discharge valve 300 for controlling the pressure of the inner pot according to an open or closed state and a steam discharge valve 300 for discharging the steam according to a control signal output from the microcomputer 100. [ And a valve control transistor 200 for controlling the operation of the valve 300. This is the same configuration as that of the conventional electric pressure cooker, so that the conventional technology will be referred to, and a detailed description thereof will be omitted.

A cooking control method of the electric pressure cooker according to the preferred embodiment of the present invention will be described.

First, the rice is washed into the inner pot and put together with an appropriate amount of water (S101).

After closing the lid, the user determines a cooking mode for whether to select a first mode (soft rice cooking mode) for cooking soft rice or a second mode (cooked rice cooking mode) for cooking rice The start button is pressed (S102).

Then, the microcomputer 100 checks whether the cooked mode determined by the user is a first mode for cooking soft rice or a second mode for cooking cooked rice (S103).

If the cooking mode determined by the user is the first mode in step S103, the microcomputer 100 outputs a control signal to turn on the valve control transistor 200 to open the steam discharge valve 300 (S104 ). At this time, the steam discharge valve 300 is driven to be opened over a part of a heating process () and a heating process (), which will be described later, as shown in FIG.

Thereafter, in step S105, the steam discharging valve 300 is opened and the rice is called at a predetermined temperature T1 for a predetermined time period (S105). The so called process (㉮) is a process for softly cooking rice.

After the boiling process (㉮) is finished, the heating process (㉯) for heating rice and cooking rice is performed for a predetermined time (106). (B) The heating process (수행) performed for a time is performed with the steam discharge valve (300) opened as in the case of the calling process (㉮). That is, the boiling process for a period of time (a) and the heating process (b) for a period of time b are sequentially performed with the vapor discharge valve 300 open. The reason why the heating process (㉯) performed during the time is performed with the steam discharge valve (300) opened is to prevent the rice grain from being crushed due to a large pressure applied to the rice from the beginning of the heating process to be.

The microcomputer 100 outputs a control signal to turn off the valve control transistor 200 to close the steam discharge valve 300 in step S107. At this time, the steam discharge valve 300 is driven to be closed to close a part of the heating process (to be described later) and a part of the moxibustion process (to be described later) as shown in the pattern of FIG. 2, The reason is that when the inner pot is heated, the steam inside the inner pot is prevented from being discharged to the outside, thereby raising the inner pressure of the inner pot to a certain pressure.

Thereafter, a heating process (step S8) is performed in which the steam discharge valve 300 is closed and the rice is further heated for a predetermined time (S108). In the heating process (㉯) performed during the time ⓒ, the inner pressure of the inner pot is raised by the closed steam discharge valve 300, and the inner pressure of the inner pot is raised to a certain pressure. In addition, in the heating process (㉯) performed during the time and the heating process (㉯) performed during the curing time, the inner pot is heated up to a predetermined temperature (T2) so that the rice is ripened.

When the heating process (㉯) is completed during the time (109), the moxibustion process (㉰) for mobilizing the moxibustion for a certain period of time 시간 is performed on the cooked rice (S109). (2) The moxibustion process (수행) performed for a time period is performed in a state where the steam discharge valve (300) is closed as in the heating process (㉯) performed during the cure time. That is, the heating process during the period of (c) and the moxibustion process during the period of (a) and (b) are sequentially performed in a state in which the vapor discharge valve 300 is closed. The reason why the heating process (㉯) performed during the time is performed in the closed state of the steam discharge valve (300) is that the steam rapidly escapes from the beginning of the moxa process (하기) to prevent the top surface of the rice from becoming uneven It is for this reason.

When the moxibustion process is performed for a period of time d, the microcomputer 100 outputs a control signal to turn on the valve control transistor 200 to open the steam discharge valve 300 (S110). 2, the steam discharging valve 300 is driven to open through a part of a moxibustion process (to be described later) and a warming process to be described later. The reason for opening the steam discharging valve 300 is that the inner pot So that the inner pressure of the inner pot is removed by discharging the inner steam to the outside.

Thereafter, a moxibustion process (step S111) is performed in which the steam discharge valve 300 is opened and the rice cooked for a certain period of time is further heated (step S111). The moxibustion process (㉰) performed during the time is performed with the inner pressure of the inner pot removed by the opened steam discharge valve (300).

When the moxibustion process is completed for a time, the soft rice is cooked, and then the warming step is performed to store the cooked rice at an appropriate temperature and state (S112).

When the cooking mode determined by the user is the second mode in step S103, the microcomputer 100 outputs a control signal to turn off the valve control transistor 200 to close the steam discharge valve 300 (S113 ). At this time, the steam discharge valve 300 is driven to close as shown in Fig. 3.

Thereafter, the heating process for heating the rice to the predetermined temperature (T3) and cooking the rice is performed for a predetermined time (114). The heating process (㉱) performed for the time t is performed in a state where the steam discharge valve 300 is closed and the internal pressure of the inner pot is raised to a predetermined pressure by the closed steam discharge valve 300, Heating is performed.

When the heating process is performed for a long time, a moxibustion process (step S115) is carried out for the rice to be cooked for a certain period of time (S115). The moxibustion process (㉲) performed for a time period is performed in a state where the steam discharge valve (300) is closed as in the case of the heating process (㉱) performed for a time period, as shown in Fig. That is, the heating process during the lapse of time (㉱) and the moxifying process during the lapse of time (㉲) are sequentially performed with the steam discharge valve (300) closed.

When the moxibustion process is performed for a short time, the microcomputer 100 outputs a control signal to turn on the valve control transistor 200 to open the steam discharge valve 300 (S115). 3, the steam discharging valve 300 is driven to open through a part of a moxibustion process (to be described later) and a warming process. The reason why the steam discharging valve 300 is opened is that the inside of the inner pot To remove the internal pressure of the inner pot by discharging the steam to the outside.

Thereafter, a moxibustion process (step S116) is performed in which the steam discharged from the steam discharge valve 300 is cooked for a predetermined period of time (step S116). The moxibustion process (㉲) performed for a time period is performed with the inner pressure of the inner pot removed by the opened steam discharge valve (300).

At the end of the moxibustion process (㉲) performed for the time ⓘ, the rice cooking is completed, and then the warming step is performed and the cooked rice is stored at the proper temperature and state (S112).

Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. can do.

100: Microcomputer 200: Valve control transistor
300: Steam control valve

Claims (2)

A first step of determining the cooking mode after closing the lid by inserting rice into the inner pot;
A second step of heating the rice for a certain period of time after the step of calling the rice for a predetermined time when the first mode is determined in the first step;
A third step of raising the inner pressure of the inner pot to a predetermined pressure in the second step to further advance the heating process for a predetermined time, and then proceeding the moxibustion process for a predetermined time; And
And a fourth step of removing the internal pressure of the inner pot in the third step and further advancing the moxibustion process for a predetermined time period,
Wherein the second step is performed with the vapor discharge valve opened,
Wherein the third step is performed while the steam discharge valve is closed,
Wherein the fourth step is performed while the steam discharge valve is opened.
The method according to claim 1,
A fifth step of raising the internal pressure of the inner pot to a predetermined pressure when the first mode is determined to be the second mode, proceeding the heating process for a predetermined time, and then proceeding the moxibustion process for a predetermined time; And
Further comprising a sixth step of removing the inner pressure of the inner pot in the fifth step to further advance the moxibustion process for a predetermined time,
Wherein the fifth step is carried out while the vapor discharge valve is closed,
And the sixth step is performed with the steam discharge valve opened.

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