KR20180065553A - Control method of rice cooker - Google Patents

Abstract

The present invention relates to a method for controlling a rice cooker. More specifically, the present invention relates to a method for controlling a rice cooker, comprising the following steps: inputted with rice cooking condition; and a cooking step for adjusting a cooking process upon the cooking condition and then conducting the cooking. The cooking condition represents a dry state of the rice. By making an adjustment factor different when the moisture content in the rice is high and low, it is possible to maintain taste of rice even if the condition of the rice is different.

Description

Control method of rice cooker

The present invention relates to a seasonal control method, and more particularly, to a rice seasoning method comprising the steps of receiving rice cooking conditions and controlling the rice seasoning according to the seasoning conditions, State, and the controlling factor is different when the moisture content of the rice is high and when the moisture content is low.

An electric pressure rice cooker is a cooking appliance which cooks an inner pot of an enclosed space by an electric heater to cook food in a short time. A general electric pressure cooker has a cooking condition according to each contents, The respective cooking is performed according to the operation of each cooking key.

The electric pressure cooker includes an outer pot forming an outer surface of the rice cooker, an inner pot placed on the outer pot, a lid covering the electric pressure cooker, and a heater for heating the contents of the inner pot.

As shown in FIG. 1, the electric pressure cooker includes a key input unit 12 configured with keys for setting various operating environments of an electric pressure cooker having a cooking function and a heat retaining function, A temperature sensor 14 which is installed in the body and the lid and which detects the temperature of the heat generated by the various heaters and a temperature sensor 14 which detects the temperature by the key input and the temperature sensor 14 inputted from the key input unit 12, A control unit 10 for outputting a signal for controlling the operation of the pressure cooker, a control unit 10 installed on the bottom, lid and body of the electric pressure cooker and operating according to a control signal outputted from the control unit 10, And a display section 18 for displaying the operation state of the above-mentioned electric pressure cooker.

Korean Patent Laid-Open Publication No. 2000-0008522 and the like disclose that a cooking mode is selected and heated, steamed and cooked after cooking.

However, such a conventional cooking method has a problem that the taste of rice changes according to the state of rice.

Korean Patent Publication No. 2000-0008522

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 a control method of the air conditioner capable of maintaining the taste of rice even if the state of rice is different.

According to another aspect of the present invention, there is provided a control method for a rice bran, comprising the steps of receiving rice cooking conditions and adjusting the rice cooking process according to the rice cooking conditions, And is characterized in that factors controlling the water content of the rice when the water content is high and the water content are low are different.

When the water content of the rice is high, the time of the steam can be adjusted.

When the water content of the rice is low, it is possible to control the duration of the rice or the delay time during the heating step.

The cooking conditions further include the taste of rice, and the factors to be controlled when soft rice is cooked and when cooked rice are different may be different.

When the moisture content of the rice is high and it is refined rice, it is possible to control the time for steaming, the heating time or the heating temperature.

When the moisture content of the rice is high and the rice is soft, it is possible to control the time of steam boiling and the delay time during the boiling time or the heating step.

When the moisture content of the rice is low and the rice is a fragrant rice, the delay time during heating, the heating time, or the heating temperature can be controlled.

When the moisture content of the rice is low and the rice is soft, the delay time during the heating time or the heating time can be controlled.

The rice processing method according to any one of the preceding claims, wherein the rice processing method comprises the steps of: determining a drying condition of the rice, .

In order to achieve the above object, the present invention provides a control method for a seasonal season, comprising the steps of receiving rice cooking conditions and adjusting the cooking process according to the cooking conditions, , And when the soft rice is cooked and the rice is cooked.

When cooked rice, the heating time or heating temperature can be controlled.

When the rice is soft, it is possible to adjust the cooking time or the delay time during the heating step.

According to the intake-air control method of the present invention as described above, the following effects can be obtained.

And a cooking step of adjusting the cooking process according to the cooking condition, wherein the cooking condition is a dry state of the rice, wherein when the moisture content of the rice is high and the moisture content The lower the control factors to adjust the difference in the state of rice can be maintained even if the state of rice.

The cooking condition further includes the taste of rice, and the controlling factors for the soft rice and the savory rice are different, and the rice taste can be finely adjusted according to the state of the rice.

1 is a block diagram showing an electrical configuration of a conventional electric pressure cooker;
FIG. 2 is a diagram illustrating a matrix according to a dry state and a taste of rice stored in a controller of the air conditioner according to a preferred embodiment of the present invention. FIG.

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

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

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the invention. The singular forms as used herein include plural forms as long as the phrases do not expressly express the opposite meaning thereto. Means that a particular feature, region, integer, step, operation, element and / or component is specified, and that other specific features, regions, integers, steps, operations, elements, components, and / And the like.

As shown in Fig. 2, the air conditioning control method of this embodiment includes a step of receiving rice cooking conditions, and a cooking step of adjusting and executing the cooking process according to the cooking conditions, It is characterized by the dry state of the rice, the factors controlling the rice when the moisture content is high and the moisture content is low.

The air conditioning control method of the present embodiment will be described by taking as an example the cooking method of the electric pressure cooker.

Cooking conditions of rice are inputted manually by a user through an input unit provided by a touch screen or the like, or automatically inputted through a sensor provided in a cooking machine. The sensor may be a sensor for sensing the moisture content of the cooked rice.

The cooking conditions of the rice in this embodiment are the dry state and / or taste of the rice.

The dry state of the rice is divided into new rice, ordinary rice, and old rice. The dry state of the rice is displayed on the display unit of the air conditioner and can be selected and input by the user.

When the rice is new rice, moisture content is high, and when it is old rice, moisture content is small, and when it is ordinary rice, moisture content is medium. Therefore, in the following, a high moisture content means fresh rice, a low moisture content means old rice, and a medium moisture content is normal rice.

When the moisture content of the rice is automatically inputted to the sensor, the moisture content is input when the moisture content detected by the sensor is higher than the reference moisture content, and when the moisture content is less than the reference moisture content, the moisture content is input. The reference moisture may be a specific value or a certain range of values. The reference moisture is determined in advance through experiments or the like, and is stored in the control unit.

Alternatively, the dry state of the rice may be divided into seasons such as spring, summer, autumn and winter. In autumn and winter, rice has a high water content. In spring, the moisture content of rice is moderate. In summer and early autumn, rice has a low moisture content. In this way, when it is divided into seasons, it can be inputted from the user, or the season can be sensed through the sensor.

The taste of rice is divided into soft rice, chilled rice, and savory rice. The standard rice is the standard taste. The taste is displayed on the display unit of the taking-off period and can be selected and input by the user.

The cooking step includes a boiling step of absorbing moisture in the rice, a heating step of heating the rice until the rice is boiled, and a moxa step of boiling the rice. The heating step includes a delay step after the calling step.

In the control section of the smoking season, a standard cooking method in which ordinary rice is cooked as cooked rice is stored. That is, the standard cooking method is a standard cooking method.

The delay step is a no powered period in which no power is supplied, and is disclosed in Korean Patent Laid-Open Publication No. 2014-0070806. Therefore, a detailed description thereof will be omitted.

As shown in FIG. 2, in the control section of the air conditioner, factor values to be adjusted according to the dry state and the taste of rice are stored in advance. The control unit controls the cooking process by combining the matrices according to the dry state and the taste of the rice.

When the moisture content of the rice is high (new rice), when the rice is inputted as a rice bran, the time of the steam can be adjusted.

For example, when the moisture content of the rice is input as a high moisture content, the standard cooking method adjusts the cooking time while keeping the cooking time and / or the delay time intact and cooking according to the controlled cooking method . As a result, the moisture contained in the rice is removed and the taste of the rice is further improved.

In addition, when the moisture content of the rice is high and the refined rice is inputted, the time of the steam rising, the heating time and / or the heating temperature can be controlled at the same time.

For example, when the moisture content of the rice is high and the refined rice is input, the standard cooking method makes the boiling time longer and maintains the boiling time and / or the delay time in the standard cooking method, And the cooking temperature is adjusted to be longer and higher.

When the moisture content of the rice is high and the soft rice is inputted, the time of the steam boiling and the delay time during the boiling time or the heating step can be controlled.

For example, when the moisture content of the rice is high and soft rice is inputted, the cooking time of the standard cooking method is made longer while maintaining the heating time and the heating temperature, Adjust the delay time longer to cook. The extent to which the time is longer or the temperature is further increased can be determined in advance by experiments or the like.

When the water content of the rice is low (old rice) and when it is inputted as a rice bran, the banning time or the delay time can be adjusted.

For example, when the moisture content of the rice is input as low, the dumpling time of the standard cooking method is maintained and the cooking time or the delay time is adjusted to be longer. As a result, the rice becomes more hydrated and the taste becomes better.

When the moisture content of the rice is low and the raw rice is inputted, the soaking time or the delay time, the heating time and / or the heating temperature can be controlled.

For example, when the moisture content of the rice is low and the rice cooked in the rice is low, the boiling time of the standard cooking method is maintained, while the cooking time or the delay time is lengthened, the heating time is increased, To be cooked.

When the moisture content of the rice is low and the soft rice is inputted, the time of the beating or the delay time can be adjusted.

For example, when the moisture content of the rice is low and soft rice is inputted, the dwell time or the delay time is adjusted to be longer while maintaining the moxibustion time and / or the heating time and / or the heating temperature of the standard cooking method We cook.

When ordinary rice and savory rice are inputted, the cooking time is longer and the heating temperature is controlled to be higher while maintaining the above-mentioned calling time or the delay time of the standard cooking method.

When normal rice and soft rice are inputted, the cooking time or the delay time is adjusted to be longer while maintaining the heating time or the heating temperature of the standard cooking method.

As described above, the factors to be controlled when the moisture content of the rice is high and when the water content is low are different, and the factors to control when the rice is soft and salty rice are different. Therefore, even if the state of the rice is changed, a uniform taste can be provided, and the taste of the rice is further improved.

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention as defined by the following claims .

DESCRIPTION OF REFERENCE NUMERALS

Claims (12)

Receiving a rice cooking condition;
And a cooking step of adjusting and executing the cooking process according to the cooking conditions,
The cooking condition is a dry state of the rice,
Wherein the controlling factor is different when the moisture content of the rice is high and when the moisture content is low. The method according to claim 1,
Wherein when the water content of the rice is high, the time of the steam is adjusted. The method according to claim 1,
And when the moisture content of the rice is low, the rinsing time or the delay time during the heating step is controlled. The method according to claim 1,
The cooking condition further includes a taste,
Characterized in that the parameters to be adjusted when the rice is soft and when the rice is cooked are different. 5. The method of claim 4,
Wherein the heating time or the heating temperature is controlled when the moisture content of the rice is high and when the rice is cooked. 5. The method of claim 4,
Wherein the moisture content of the rice is high, and when the rice is soft, the time of the steam boiling, the duration of the boiling water or the delay time of the heating step are controlled. 5. The method of claim 4,
Wherein when the moisture content of the rice is low and the rice is a fragrant rice, the delay time during heating, the heating time, and the heating temperature are controlled. 5. The method of claim 4,
Wherein when the moisture content of the rice is low and the rice is soft, the delay time in the heating step or the heating time is controlled. 5. The method of claim 4,
The rice processing method according to any one of the preceding claims, wherein a factor of adjustment in the cooking process according to the dry state of the rice and the type of the rice taste is stored in advance, and the cooking process is determined by a matrix combination according to the input dry state of the rice and the type of rice taste And the air-to-air ratio. Receiving a rice cooking condition;
And a cooking step of adjusting and executing the cooking process according to the cooking conditions,
The cooking condition is a taste,
Characterized in that the parameters to be adjusted when the rice is soft and when the rice is cooked are different. 11. The method of claim 10,
Wherein the heating time or the heating temperature is adjusted when the rice is cooked. 11. The method of claim 10,
And when the soft rice is cooked, the delay time during the cooking time or the heating step is adjusted.

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