KR20180052570A - Method for cooking rice using electric pressure rice cooker as if rice is cooked using hot stone pot - Google Patents

Abstract

According to the present invention, a cooking method to create taste like rice cooked in iron pots using electric pressure rice cookers comprises the following steps: a primarily heating step of determining serving size of rice and water contained in an inner pot through a medium heat output in a heater, and operating with 60-80% heating output in the maximum allowable heating output in the heater, so as to heat the inner pot; a delaying step of operating the heater so as to maintain a lower temperature of the inner pot for a predetermined delay holding time; a secondary heating step of additionally heating the inner pot; and an aging step of operating the heater and lowering a lower temperature of the inner pot down to a predetermined temperature by slowly cooling the inner pot compared to a case without operating the heater.

Description

{METHOD FOR COOKING RICE USING ELECTRIC PRESSURE RICE COOKER AS IF RICE IS COOKED USING HOT STONE POT}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of cooking an electric pressure cooker, and more particularly,

Generally, a method of cooking an electric pressure cooker which is commonly used is such that when the start button is operated after putting rice and water in the inner pot and closing the lid, the inner pot is heated while the steam discharge valve is closed A step of heating the rice in a state where the inner pressure of the inner pot is elevated, a step of rice cooking, a step of finishing the heating at the time of rice ripening, And a subsequent warming step.

The general electric pressure rice cooker which operates in this way is designed to raise the pressure inside the inner pot to cook rice with a lot of stickiness and stickiness with less spread of rice.

However, the user may want to cook rice with a special taste.

Accordingly, it is an object of the present invention to provide an electric pressure rice cooker for a stone-rice-like taste that is made by cooking rice with a stone pot.

According to an aspect of the present invention, there is provided a method for cooking a potter's pot using an electric pressure cooker, comprising the steps of: determining the number of pots of rice and water contained in an inner pot A first step of heating the inner pot by operating the heater at a heating output of 60% or more and 80% or less of the maximum allowable heating output, a delaying step of maintaining the bottom temperature of the inner pot for a predetermined delayed holding time by operating the heater, And a moxibustion step of lowering the inner temperature of the inner pot to a predetermined temperature by slowly cooling the inner pot as compared with the case where the heater is not operated by operating the heater.

According to the present invention having the above-described configuration, it is possible to realize the taste of a stone-like rice cooked in a stone pot using an electric pressure rice cooker.

FIG. 1 is a view for explaining a method of preparing a rice cake-like rice cake in accordance with the present invention.

Hereinafter, with reference to FIG. 1, a preferred embodiment of a method of manufacturing a pottery rice flavor of an electric pressure cooker according to the present invention will be described. It is to be understood that the terminology used herein is for the purpose of describing particular embodiments of the invention only and is not intended to be limiting.

In the present invention, the term "rice cake" used in the present invention refers to rice which can be cooked using a pot made of, for example, a crumb stone, and has a lot of rice balls and a soft texture and a thick bottom soaked taste .

When cooked in a stone pot, it is heated slowly by the nature of the stone pot which is thick, has low heat conductivity and contains heat well, and slowly cooks while it is cooked.

Therefore, in order to realize the flavor of the rice cake using the electric pressure rice cooker, it is necessary to gradually heat the rice in a relatively weak heat in the heating step, and slowly cool the rice in the cooling section by applying a little heat.

The method for cooking the electric resistance rice cooker according to the present invention includes a calling step, a heating step, a delaying step, a heating step, a moxibustion step, a steam discharging step, a cooking step and a warming step.

First, the user puts rice and water in the inner pot, places the inner pot on the rice cooker main body, covers the inner pot and the lid covering the body, locks the lid by operating a locking means such as a handle, Enter the cooking function of the stone bowl.

When the microwave oven of the electric pressure cooker receives the cooking function of the stone-cooked rice cooker, the temperature (lower temperature) sensed at the lower portion of the inner pot, the temperature sensed at the lid (upper temperature), the output amount of the heater , And performs a pottery taste cooking based on the time measured by the timer.

The first procedure to be performed is the boiling step (the boiling step may be omitted as needed).

The soaking step is a step for sufficiently penetrating moisture into the rice balls, in which the heater is operated at an arbitrary predetermined output so as to heat the lower temperature until the lower temperature becomes an arbitrary temperature (i.e., the first temperature) The heater is continuously operated at an appropriate amount of output or the operation of the appropriate amount of output is turned on / off to maintain the temperature.

Here, the first temperature may be selected in the range of 50 to 65 占 폚, preferably 60 占 폚. Also, the holding time may be set in the range of 8 to 12 minutes, preferably 10 minutes.

At this time, in the cooking method according to the present invention, the steam discharge valve is kept open for a certain period of the calling step and the subsequent heating step.

A typical electric pressure cooker starts to cook while the inside of the inner pot is closed by closing the steam discharge valve at the same time that the cooking operation is started. However, according to the present invention, there is a feature that cooking is started in a state in which the steam discharge valve is opened.

This is an imitation of the initial heating process when the rice is cooked in the actual stone pot, until the rice is boiled, with the lid opened.

If the calling step has been performed through the preset hold time, the heating output is raised to perform the heating step 1. At this time, the heating output may be a state of operating the heater with an output of 50 to 60% of the maximum allowable heating output of the electric pressure cooker as a medium-duty output.

The heating output may be controlled in any manner, such as a method of controlling the magnitude of the voltage supplied to the heater, a PWM control of a constant magnitude voltage, a duty control of the voltage of a certain size, or a method of on / will be.

When the inner pot is heated and steam is generated when the inner pot is heated in step 1 of heating, the microcomputer designed to control the operation of each part of the electric pressure cooker closes the steam discharge valve. Thereafter, the cooking operation is performed in the closed state in which the steam discharge valve is closed. Whether or not steam is generated can be based on the fact that the temperature sensed inside the lid is sensed at a predetermined temperature. Here, the temperature may be selected, for example, in the range of 35 to 45 占 폚, and preferably 40 占 폚.

The electric pressure cooker may further include a discharging means for separating and discharging the steam by weight, separately from the steam discharging valve. The steam discharge valve can be implemented by forcibly lifting the weight.

On the other hand, the first heating step may include a quantity determining step. The amount determination step is a step of determining how many rice portions of rice and water contained in the inner pot correspond to rice.

In the first step of heating, the lower temperature detected in the lower portion of the inner pot is detected during a certain temperature interval (for example, from the second temperature to the third temperature (I.e., a period of reaching a predetermined time).

Here, the second temperature may be selected, for example, in the range of 60 to 70 占 폚, and preferably 65 占 폚. The third temperature may be selected, for example, in the range of 100 to 110 占 폚, and preferably 105 占 폚.

The determined amount can be determined as the number of fractions, for example, 2, 4, 6, 8, .... The heating output, time, and lower temperature control reference in each subsequent cooking step can be changed in accordance with the number of fractions thus determined.

On the other hand, when the lower temperature reaches the third temperature in the first heating step and the amount determination is completed, the microcomputer continues to heat the inner pot by the output corresponding to the amount to perform the first heating step.

In the subsequent section, the inner pot is heated at a high speed by operating the heater with a strong output (strong discharge output) in the range of 60 to 80% of the maximum allowable heating output of the rice cooker. The heating step 1 is performed until the lower temperature reaches a temperature in the range of 110 to 140 占 폚 (i.e., the fourth temperature).

Here, in order to realize a characteristic that the heating is performed at a high speed by the strong discharge but slowly heated by the heat conductivity of the stone pot, the strong discharge can be a relatively low output compared to the maximum allowable heating output.

When the bottom temperature reaches the fourth temperature, a delay step is performed to maintain the rising bottom temperature for the delay holding time. In the retarding step, the lower temperature is maintained at a temperature of at least 110 캜, preferably at least 120 캜. The delay holding time can be selected in the range of 1 to 4 minutes. On the other hand, in the delaying step, the heater can be operated at a predetermined output to maintain the lower temperature. At this time, the heater can be operated with a medium duty 2 output ranging from 50 to 60% of the maximum allowable heating output.

By adding this delay step, it is possible to increase the effect of heating slowly and keeping the temperature like a stone pot.

If the delay step is performed during the delayed holding time, the heating step 2 for further heating the inner pot is performed. In the heating step 2, the heater is operated to slowly raise the lower temperature. The heating step 2 is performed until the rising lower temperature reaches an arbitrary temperature of 140 DEG C or more (i.e., the fifth temperature). Here, the fifth temperature may be selected to have a temperature difference in the range of 10 to 30 占 폚 as compared with the fourth temperature, which is the control temperature of the first step of heating, or the lower temperature measured at the end of the delaying step, 150 ° C or higher.

When the lower temperature reaches the fifth temperature, a moxibustion step is performed in which the inner pot is gradually cooled while keeping the inner pot at a predetermined temperature (i.e., the sixth temperature) or more for a preset moxibustion holding time.

The actual stone pot has a characteristic of cooling very slowly even when heating is interrupted. Therefore, the microcomputer can operate the heater lightly.

The moxibustion holding time can be selected, for example, in the range of 4 to 8 minutes, and preferably 6 minutes or more. The sixth temperature may be, for example, 130 ° C or higher, and preferably 140 ° C or higher.

By maintaining the high temperature in the moxibustion phase, when the rice is cooked in the actual stone pot, the rice cooked by the stone pot can be thickly adhered by the heat contained in the stone pot while the rice is kept cold.

After the moxibustion step is performed, the steam discharge valve is opened to discharge the steam inside the inner pot to the outside.

Here, it is preferable that the temperature difference of the lower temperature from the fifth temperature, which is the starting temperature of the moxibustion step, to the time when the vapor discharge step is completed (or when it is determined that the cooking is completed) is controlled to be in the range of 20 to 30 ° C. This is for realizing the characteristics of a stone pot that the temperature gradually cools.

On the other hand, the steam discharging step may be set longer than the other cooking menus. In the present invention, it may be set to, for example, 7 to 10 minutes, particularly 8 minutes. By keeping the steam discharge time relatively long, it is possible to give a waiting time to further improve the taste of the stone-cooked rice after completion of the cooking, improve the pressed state, and allow the moisture remaining in the cooked rice to move toward the floor, The crushed rice balls will also provide a soft texture.

When the steam discharging step is completed, the microcomputer completes the cooking of the sweet pot rice, instructs the user that cooking is completed, and is switched to the warming step.

The embodiments of the present invention described above are merely illustrative of the technical idea of the present invention, and the scope of protection of the present invention should be interpreted according to the claims. It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the essential characteristics thereof, It is to be understood that the invention is not limited thereto.

Claims (8)

As a method of cooking rice cake using electric pressure rice cooker,
A heating step of heating the inner pot by determining the number of servings of the amount of rice and water contained in the inner pot through the intermediate heating output of the heater and operating the heater at a heating output of 60% or more and 80% or less of the maximum allowable heating output;
A delay step of maintaining the lower temperature of the inner pot for a predetermined delay holding time by operating the heater;
A second heating step of further heating the inner pot; And
And a moxa step of slowly cooling the inner pot to lower the lower temperature of the inner pot to a predetermined temperature by operating the heater so as to cool the inner pot more slowly than when the heater is not operated. The method according to claim 1,
In the heating step,
The inner pot is heated by the inner heating output of the heater while the steam discharge valve is opened and the steam discharge valve is closed when the inner pot generation is detected, Wherein the inner pot is heated through the intermediate heating output of the heater to determine the number of pots of rice and water contained in the inner pot. 3. The method of claim 2,
In the heating step,
Wherein the steam generated in the inner pot is detected on the basis of the fact that the temperature inside the lid of the electric pressure cooker is detected in a range of 35 캜 to 45 캜. The method of claim 3,
Prior to the heating step 1,
Further comprising a step of calling the rice while keeping the steam discharge valve open. The method according to claim 1,
In the heating step,
Wherein the inner pot is heated until the lower temperature of the inner pot reaches a temperature in the range of 110 캜 to 140 캜. The method according to claim 1,
In the moxibustion step,
Wherein the cooking is performed during a moxibustion holding time selected from the range of 4 minutes to 8 minutes. The method according to claim 6,
In the moxibustion step,
Wherein the cooking time is performed during the moxibustion holding time selected from the range of 6 minutes to 6 hours. The method according to claim 1,
After the moxibustion step is completed,
Further comprising a steam discharging step of discharging the steam of the inner pot by opening the steam discharge valve for a time ranging from 7 minutes to 10 minutes.

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