RU2013123488A - METHOD FOR MANAGING PAN FOR RICE COOKING UNDER PRESSURE AND THE RELATED PAN - Google Patents

METHOD FOR MANAGING PAN FOR RICE COOKING UNDER PRESSURE AND THE RELATED PAN Download PDF

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Publication number
RU2013123488A
RU2013123488A RU2013123488/12A RU2013123488A RU2013123488A RU 2013123488 A RU2013123488 A RU 2013123488A RU 2013123488/12 A RU2013123488/12 A RU 2013123488/12A RU 2013123488 A RU2013123488 A RU 2013123488A RU 2013123488 A RU2013123488 A RU 2013123488A
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Prior art keywords
pan
cooking
heating means
heating
minutes
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RU2013123488/12A
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Russian (ru)
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Селин СОБОЛЬ
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Себ С.А.
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Publication of RU2013123488A publication Critical patent/RU2013123488A/en

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/56—Preventing boiling over, e.g. of milk
    • A47J27/62—Preventing boiling over, e.g. of milk by devices for automatically controlling the heat supply by switching off heaters or for automatically lifting the cooking-vessels
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/004—Cooking-vessels with integral electrical heating means
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/0802—Control mechanisms for pressure-cookers
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A47J27/086—Pressure-cookers; Lids or locking devices specially adapted therefor with built-in heating means

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Cookers (AREA)
  • Cereal-Derived Products (AREA)

Abstract

1. Способ управления кастрюлей для варки риса под давлением, содержащей корпус (10), закрываемый крышкой (12) и снабженный средствами (17, 18, 19) нагрева, регулируемым клапаном (20) сброса давления и датчиком температуры (15), отличающийся тем, что содержит этап замачивания, на котором средствами (17, 18, 19) нагрева управляют таким образом, чтобы в течение заданного времени около 120 минут поддерживать в чаше (11) температура в пределах от 35 до 40°С.2. Способ по п.1, отличающийся тем, что содержит:- этап проращивания риса;- этап нагрева, на котором средствами (17, 18, 19) нагрева управляют таким образом, чтобы получить в чаше (11) заданную температуру от 100 до 110°С;- этап варки, который начинают сразу по достижении заданной температуры и на котором средствами (17, 18, 19) нагрева управляют таким образом, чтобы в течение заданного времени от 20 до 40 мин, например, 35 мин, поддерживать в чаше (11) заданную температуру.3. Способ по п.2, отличающийся тем, что на этапе нагрева и на этапе варки клапан (20) сброса давления удерживают в закрытом состоянии, причем в конце этапа варки клапан (20) сброса давления открывают до получения по существу нулевой разности давлений внутри и снаружи корпуса (10).4. Способ по любому из пп.2 или 3, отличающийся тем, что заданная температура этапа варки составляет от 101 до 108°С.5. Способ по любому из пп.2 или 3, отличающийся тем, что в конце этапа варки активируют элемент (19) средств нагрева, обеспечивающий нагрев крышки (12).6. Способ по п.5, отличающийся тем, что элемент (19) средств нагрева активируют в течение 1-6 мин, предпочтительно в течение 5 мин.7. Способ по любому из пп.1-3, 6, отличающийся тем, что температура замачивания составляет от 35 до 40°С, в част�1. The method of controlling a pan for cooking rice under pressure, containing a housing (10), closed by a lid (12) and equipped with heating means (17, 18, 19), an adjustable pressure relief valve (20) and a temperature sensor (15), characterized in that contains a soaking step, in which the heating means (17, 18, 19) are controlled in such a way as to maintain the temperature in the bowl (11) for a period of about 120 minutes in the range from 35 to 40 ° C. 2. The method according to claim 1, characterized in that it comprises: a rice germination step; a heating step in which the heating means (17, 18, 19) are controlled in such a way as to obtain a predetermined temperature in the bowl (11) from 100 to 110 ° C; is the cooking step, which begins immediately after reaching the set temperature and at which the heating means (17, 18, 19) are controlled in such a way that for a predetermined time from 20 to 40 minutes, for example, 35 minutes, is maintained in the bowl (11 ) set temperature. 3. The method according to claim 2, characterized in that at the heating stage and at the cooking stage, the pressure relief valve (20) is kept closed, and at the end of the cooking stage, the pressure relief valve (20) is opened until a substantially zero pressure difference inside and outside is obtained enclosures (10) .4. A method according to any one of claims 2 or 3, characterized in that the predetermined temperature of the cooking step is from 101 to 108 ° C. 5. A method according to any one of claims 2 or 3, characterized in that at the end of the cooking step, a heating means element (19) is activated, which ensures heating of the lid (12) .6. A method according to claim 5, characterized in that the heating means element (19) is activated for 1-6 minutes, preferably for 5 minutes. A method according to any one of claims 1 to 3, 6, characterized in that the soaking temperature is from 35 to 40 ° C, in particular

Claims (14)

1. Способ управления кастрюлей для варки риса под давлением, содержащей корпус (10), закрываемый крышкой (12) и снабженный средствами (17, 18, 19) нагрева, регулируемым клапаном (20) сброса давления и датчиком температуры (15), отличающийся тем, что содержит этап замачивания, на котором средствами (17, 18, 19) нагрева управляют таким образом, чтобы в течение заданного времени около 120 минут поддерживать в чаше (11) температура в пределах от 35 до 40°С.1. The method of controlling a pan for cooking rice under pressure, containing a housing (10), closed by a lid (12) and equipped with heating means (17, 18, 19), an adjustable pressure relief valve (20) and a temperature sensor (15), characterized in that contains a soaking step, in which the heating means (17, 18, 19) are controlled so that for a predetermined time of about 120 minutes, the temperature in the bowl (11) is maintained in the range from 35 to 40 ° C. 2. Способ по п.1, отличающийся тем, что содержит:2. The method according to claim 1, characterized in that it contains: - этап проращивания риса;- stage of rice germination; - этап нагрева, на котором средствами (17, 18, 19) нагрева управляют таким образом, чтобы получить в чаше (11) заданную температуру от 100 до 110°С;- a heating step, in which the heating means (17, 18, 19) are controlled in such a way as to obtain a predetermined temperature in the bowl (11) from 100 to 110 ° C; - этап варки, который начинают сразу по достижении заданной температуры и на котором средствами (17, 18, 19) нагрева управляют таким образом, чтобы в течение заданного времени от 20 до 40 мин, например, 35 мин, поддерживать в чаше (11) заданную температуру.- a cooking step, which begins immediately after reaching a predetermined temperature and at which means (17, 18, 19) of heating are controlled so that for a predetermined time from 20 to 40 minutes, for example, 35 minutes, to maintain in a bowl (11) a predetermined temperature. 3. Способ по п.2, отличающийся тем, что на этапе нагрева и на этапе варки клапан (20) сброса давления удерживают в закрытом состоянии, причем в конце этапа варки клапан (20) сброса давления открывают до получения по существу нулевой разности давлений внутри и снаружи корпуса (10).3. The method according to claim 2, characterized in that at the heating stage and at the cooking stage, the pressure relief valve (20) is kept closed, and at the end of the cooking stage, the pressure relief valve (20) is opened until a substantially zero pressure difference inside is obtained and outside the housing (10). 4. Способ по любому из пп.2 или 3, отличающийся тем, что заданная температура этапа варки составляет от 101 до 108°С.4. The method according to any one of claims 2 or 3, characterized in that the predetermined temperature of the cooking step is from 101 to 108 ° C. 5. Способ по любому из пп.2 или 3, отличающийся тем, что в конце этапа варки активируют элемент (19) средств нагрева, обеспечивающий нагрев крышки (12).5. A method according to any one of claims 2 or 3, characterized in that at the end of the cooking step, an element (19) of heating means is activated to heat the lid (12). 6. Способ по п.5, отличающийся тем, что элемент (19) средств нагрева активируют в течение 1-6 мин, предпочтительно в течение 5 мин.6. The method according to claim 5, characterized in that the element (19) of the heating means is activated within 1-6 minutes, preferably within 5 minutes 7. Способ по любому из пп.1-3, 6, отличающийся тем, что температура замачивания составляет от 35 до 40°С, в частности 38°С.7. The method according to any one of claims 1 to 3, 6, characterized in that the soaking temperature is from 35 to 40 ° C, in particular 38 ° C. 8. Способ по любому из пп.1-3, 6, отличающийся тем, что при осуществлении операции замачивания выключают элемент (19) средств нагрева, обеспечивающий нагрев крышки (12).8. The method according to any one of claims 1 to 3, 6, characterized in that during the soaking operation, the heating means element (19) is turned off, which ensures heating of the lid (12). 9. Способ по любому из пп.2, 3, 6, отличающийся тем, что этап нагрева инициируют воздействием пользователя на кастрюлю.9. The method according to any one of claims 2, 3, 6, characterized in that the heating step is initiated by the action of the user on the pan. 10. Способ по любому из пп.2, 3, 6, отличающийся тем, что этап проращивания выполняют в кастрюле, которая периодически, через каждые 3 или 4 часа, выдает пользователю звуковой и/или визуальный сигнал.10. The method according to any one of claims 2, 3, 6, characterized in that the germination step is carried out in a pan that periodically, every 3 or 4 hours, gives the user an audio and / or visual signal. 11. Способ по любому из пп.1-3, 6, отличающийся тем, что кастрюля выдает пользователю звуковой и/или визуальный сигнал для указания, что требуется ручное воздействие пользователя.11. The method according to any one of claims 1 to 3, 6, characterized in that the pan gives the user an audible and / or visual signal to indicate that manual intervention by the user is required. 12. Способ по любому из пп.2, 3, 6, отличающийся тем, что этап проращивания риса выполняют вне кастрюли.12. The method according to any one of claims 2, 3, 6, characterized in that the stage of rice germination is performed outside the pan. 13. Устройство (13) управления, специально приспособленное для осуществления способа по любому из пп.1-12.13. A control device (13) specially adapted for implementing the method according to any one of claims 1-12. 14. Кастрюля для варки риса под давлением, снабженная устройством по п.13. 14. A pan for cooking rice under pressure, equipped with a device according to item 13.
RU2013123488/12A 2010-10-27 2011-10-26 METHOD FOR MANAGING PAN FOR RICE COOKING UNDER PRESSURE AND THE RELATED PAN RU2013123488A (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR1058859 2010-10-27
FR1058859A FR2966714B1 (en) 2010-10-27 2010-10-27 PROCESS FOR CONTROLLING PRESSURIZED RICE COOKER AND PRESSURIZED RICE COOKER FOR CARRYING OUT SUCH PROCESS
PCT/FR2011/052501 WO2012056171A1 (en) 2010-10-27 2011-10-26 Method for controlling a rice pressure cooker and rice pressure cooker for implementing such a method

Publications (1)

Publication Number Publication Date
RU2013123488A true RU2013123488A (en) 2014-12-10

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JP (1) JP5889318B2 (en)
KR (1) KR101856803B1 (en)
CN (1) CN103179884B (en)
BR (1) BR112013010426A2 (en)
FR (1) FR2966714B1 (en)
RU (1) RU2013123488A (en)
WO (1) WO2012056171A1 (en)

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CN110613303B (en) * 2018-06-19 2021-08-20 佛山市顺德区美的电热电器制造有限公司 Cooking method, cooking apparatus, cooking appliance, and computer-readable storage medium
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Publication number Publication date
BR112013010426A2 (en) 2016-09-13
CN103179884B (en) 2016-10-12
WO2012056171A1 (en) 2012-05-03
JP5889318B2 (en) 2016-03-22
CN103179884A (en) 2013-06-26
JP2013541386A (en) 2013-11-14
FR2966714A1 (en) 2012-05-04
KR20130129375A (en) 2013-11-28
FR2966714B1 (en) 2014-01-03
KR101856803B1 (en) 2018-05-10

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